Sweets & Baking
Panettone – simple homemade yeast version
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
High yeast pastry with raisins and candied orange.
Timing
- Active approx. 45 minutes
- Cooking/Baking: Baking for 45-55 minutes
- Rest/cooling: 90–120 min. first cooking; 60-90 minutes second cooking; Cool down for 2 hours
- Yield: 1 tall cake in 1 kg panettone form
Estimated nutrition
per serving · Calculated for 12 servings.
- Energy
- ≈ 355 kcal
- Protein
- ≈ 7.3 g
- Carbohydrates
- ≈ 53.8 g
- Fat
- ≈ 11.5 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 500 g flour · ≈ 500 g · Assumed quantity / reference product
Weizen Mehl, Type 405 (C214100) - 200 ml milk · ≈ 200 g · Assumed quantity / reference product
Milch fettarm, frisch, 1,5 % Fett, pasteurisiert (M111200) - 20g yeast · ≈ 20 g · Assumed quantity / reference product
Backhefe frisch (Frischbackhefe) (R459000) - 120 g sugar · ≈ 120 g · Assumed quantity / reference product
Zucker weiß (Raffinadezucker/Weißzucker) (S111000) - 140g butter · ≈ 140 g · Assumed quantity / reference product
Butter mild gesäuert (Q611000) - 3 eggs · ≈ 150 g · Assumed item weight × count; total amount
Hühnerei roh (E111100) - 150 g raisins · ≈ 150 g · Assumed quantity / reference product
Rosine/Sultanine (Weinbeere getrocknet) (F840100) - 100 g candied orange peel · ≈ 100 g · Assumed quantity / reference product
Orangeat (R381100)
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 500 g flour
- 200 ml milk
- 20g yeast
- 120 g sugar
- 140g butter
- 3 eggs
- 150 g raisins
- 100 g candied orange peel
Instructions
- Heat the milk to lukewarm and dissolve the yeast in it. Knead with flour, sugar and eggs; Work in soft butter in portions until an elastic, soft dough forms.
- Cover and let rise for about 90-120 minutes until the volume has increased significantly. Carefully incorporate raisins and candied orange peel.
- Place in a suitable tall panettone mold. Let rise for another 60-90 minutes; Judge the doneness by the volume of the dough and not just by the clock.
- Bake at 175 °C top/bottom heat for 45-55 minutes; Cover early browning and check for raw dough with a wooden stick.
- Let cool on a rack for at least 2 hours. This yeast version is expressly a simplified home version, not a traditional multi-day sourdough panettone.
Tips
- Check the specified cooking using the result described; Time alone is not a safe test.
- Nicolaus says: “First set things up, then the green helper can have a hand.”
