Total: 5 hr 15 Min. | Active: 30 Min.
Nutritional value / 100 g: 334 kcal
, Fat: 15 g
, Carbohydrate: 43 g
, Protein: 7 g


1 piece


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Starter dough

200 g white flour
1 tbsp sugar
1 parcel sourdough powder (10 g)
½ cube yeast (approx. 20 g), crumbled
3 dl milk


300 g white flour
130 g sugar
½ tsp vanilla sugar
½ tsp bitter almond extract
70 g raisins
30 g candied orange peel
1 organic orange, use grated zest only
1 organic lemon, use grated zest only
3 eggs
½ tbsp salt
150 g butter, soft

To bake

10 g knobs of butter
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One springform pan (approx. 18 cm in diameter), greased 1 sheet of baking paper, halved lengthwise, used to line the tin frame

How it's done

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Starter dough

Mix the flour, sugar, sourdough powder and yeast in a bowl. Add the milk, mix together, leave to absorb for approx. 1 hr.


Add the flour to the starter dough along with all the other ingredients up to and including the salt, knead into a soft, smooth dough using a food processor for approx. 15 mins. on a low setting. Add the butter and continue to knead for approx. 5 mins. Transfer the dough to the prepared tin, cover and leave to rise for approx. 2½ hrs.

To bake

Spread the knobs of butter on top of the dough, bake for approx. 75 mins. on the bottom shelf of an oven preheated to 160°C.

Good to know
Shelf life: Wrap the panettone in cling film and keep for approx. 4 days. Panettone also tastes delicious fresh.

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