Sweet and bready with a hint of rum, this mile-high Italian take on fruitcake may just become your new favorite. For perfect browning, be sure to use a panettone mold for baking—they’re available at most specialty food stores. For more holiday recipes, look to our Not-So-Traditional American Fruitcake and Stollen recipe, a German Christmas yeast bread.   

Makes 1 (6-inch) Panettone
  • 1 cup (196 grams) dried apricots, chopped
  • ½ cup (72 grams) dried cranberries
  • ½ cup (70 grams) raisins
  • ¼ cup (48 grams) dark rum
  • ¼ cup hot water
  • ⅔ cup warm water (105° to 110°)
  • ⅔ cup (140 grams) granulated sugar, divided
  • 1 teaspoon (3 grams) active dry yeast
  • 5 cups plus 2 tablespoons (718 grams) all-purpose flour
  • 1 tablespoon (18 grams) honey
  • 3 large eggs
  • 1 teaspoon (5 grams) vanilla bean paste
  • 1 orange, zested
  • 2 teaspoons (12 grams) kosher salt
  • 10 tablespoons (150 grams) unsalted butter, softened
  • 1 tablespoon (15 grams) cold butter
  1. In a medium bowl, combine apricots, cranberries, raisins, rum, and ¼ cup hot water. Cover and let stand for at least 8 hours or overnight.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine ⅔ cup warm water, 1 tablespoon (12 grams) sugar, and yeast. Let stand until mixture is foamy, about 10 minutes. Add flour, honey, eggs, vanilla bean paste, zest, salt, and remaining sugar. Beat at medium-low speed until combined. Add softened butter, 1 tablespoon (15 grams) at a time, beating well after each addition. Increase mixer speed to medium-high, and beat until a smooth and elastic dough forms, about 8 minutes.
  3. Drain fruit, discarding liquid. Reduce mixer speed to low. Add fruit, beating just until combined.
  4. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover with a tea towel, and let stand in a warm, draft-free place (75°) until puffed, about 2 hours. Transfer dough to refrigerator, and refrigerate for 12 to 15 hours.
  5. Turn out dough onto a lightly floured surface. Shape into a ball by folding the corners of the dough into the center. Spray a 6-inch panettone mold with baking spray with flour. Place dough, seam side down, into mold. Cover with a tea towel, and let stand in a warm, draft-free place (75°) until dough nearly reaches the top of the mold, 4 to 8 hours.
  6. Preheat oven to 350°.
  7. Place panettone on a baking sheet. Using a sharp knife or lame, make a large “X” across top of the loaf. Place cold butter in the center.
  8. Bake until a wooden pick inserted in center comes out clean, 1 to 1½ hours, covering with foil to prevent excess browning, if necessary. Remove from oven, and insert 2 long wooden or metal skewers into the base of the loaf (about 2 inches from the bottom). Hang the bread, upside down, from a deep stockpot to let cool completely, 30 minutes to 1 hour. (This prevents it from sinking.)


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  1. I am in the midst of mixing it, and it seems like a lot of flour for the amount of wet ingredients (and compared to other recipes for panettone). Can you let me know?

    The recipe looks great, but I now worry about the amount of flour. Thanks!

    • Hi Linda!

      Thanks for reaching out! You should have ended up with an average dough in consistency. How did it turn out? We hope you loved it!

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