Panettone with Italian spelt flour

The most typical Italian Christmas sweet. The Panettone! My recipes is a shortest version of the quite lengthy traditional process. Nevertheless, I can assure you that the result won’t disappoint whoever loves this delicious traditional sweet 🙂

  • DifficultyDifficult
  • CostExpensive
  • Preparation time2 Days
  • Cooking time1 Hour
  • Serving6 people
  • CuisineItalian


  • 500 gitalian white spelt flour (other suitable flours: manitoba; wheat type 0)
  • 200 mllukewarm water
  • 180 gbutter
  • 180 gLight muscovado sugar
  • 200 gsultanas
  • 100 gcandied orange (omit this ingredient if you do not like it)
  • 50 mllukewarm whole milk
  • 50 gcandied citron (omit this ingredient if you do not like it)
  • 20 gfresh yeast
  • 4eggs
  • 3yolks
  • 1 spoonhoney
  • 1vanilla pod
  • 1orange (zest only)
  • 1lemon (zest only)
  • pinchestable salt


  1. – melt the yeast, the honey and the extract of the vanilla pod in the lukewarm milk and water;

    – sift the flour onto a large bowl;

    – pour the melted yeast and mix everything together;

    – knead well for at least 10 minutes;

    – shape the dough into a ball;

    – leave the dough to rest in the bowl covered with a kitchen towel, inside the oven (switched off);

    – allow the dough to rest for at least 8 hour (or overnight if you make the dough during late evening);

    – soak the sultanas in lukewarm water for at least 1 hour;

    – add the eggs, the yolks and the sugar to the dough;

    – mix well till all ingredients are absorbed;

    – add the butter at room temperature and mix well;

    – drain the sultanas and add them to the dough together with the candied fruits;

    – add the zests of the citrus;

    – knead well till all the ingredients are completely absorbed into the dough;

    – put the dough in the typical Panettone’s baking tray;

    – cover it with a kitchen towel and let it rest for another 8 hours inside the oven (switched off);

    – remove the dough from the oven and turn it on to reach the temperature of 250 degrees;

    – make a cross-shaped incision with the knife on the top of the Panettone;

    – raise the four points of the angles formed by the cross-shaped incision and put a slice of butter in the center;

    – put the Panettone in the oven and bake it at 250 degrees for 1 minutes, then lower the temperature to 180 degrees;

    – bake for around 55 minutes or till golden brown;

    – once baked, leave the to stand upside down, so that it can cool down and stabilize its texture;


3.3 / 5
Thanks for voting!

Do you want to help me improve the recipe by answering some questions? Thank you!

* Mandatory question

Leave a Reply

Your email address will not be published. Required fields are marked *