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Betsy's Panettone


Panettone is the ubiquitous sweet bread of Italy as the holidays roll around, and it seems each region has its own version. Nuts and a wide variety of dried fruit choices make it possible for every baker to customize this favorite.

Betsy Oppenneer was given this recipe by a 90-year-old lady in her church in Dallas; it had been passed down through her family. Betsy altered it only to be more specific in the measurements.

At a glance

1 large loaf


Choose your measure:

  • 1/4 cup warm water
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1 1/2 cups warm milk
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 1/4 cup (4 tablespoons) unsalted butter, softened
  • 5 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons crushed aniseed
  • 3/4 cup golden raisins
  • 1/2 cup pine nuts
  • 1/2 cup pistachio nuts
  • 1/2 cup candied lemon peel
  • 1/4 cup candied citron
  • 2 tablespoons grated orange zest (or 1 teaspoon orange oil)


  1. In a large bowl, stir yeast into water to soften. Add milk, sugar, salt, butter, and 1 cup flour. Beat vigorously for 2 minutes.
  2. Combine crushed seeds, raisins, nuts, lemon peel, citron and orange zest or oil; mix well. Add this mixture to the yeast mixture.
  3. Gradually add flour, a little at a time, until you have a dough stiff enough to knead. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.
  4. Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.
  5. Turn dough out onto a lightly oiled work surface. Shape into a ball. Punch a large hole in the center and slip the dough over the center post of a well-greased tube pan. Cover and let rise until almost doubled, about 1 hour.
  6. Bake in a preheated 375°F oven for 45 minutes, or until the internal temperature of the loaf reaches 190°F. Immediately remove from pan and cool on a rack to prevent crust from becoming soggy.
  7. Store, well-wrapped, on the counter for a week, or freeze for up to 3 months.