Servings: 6-8   |   Time: 5 hours


  • 3/4 ​​cup of water (180 ml)
  • 3 egg yolks
  • 2 eggs
  • 1 orange, only the zest
  • 1 lemon, only the zest
  • 2 tbsp (10 ml) vanilla extract
  • 3 1/4 cups (490 g) all-purpose flour
  • 1/2 cup (105 g) sugar
  • 1 tbsp dry instant yeast
  • 1 tsp of salt
  • 1/2 cup (115 g) soft unsalted butter
  • 1 1/2 cups (225 g) mixed dried fruit (raisins, cranberries, orange)
  • 1/4 cup (60 ml) black rum


STEP 1 | In a bowl, whisk together the water, egg yolks, eggs, zest and vanilla.

STEP 2 | In a stand mixer fitted with the dough hook, combine the flour, the sugar, yeast and salt. Add the egg mixture and knead until the dough starts to form.

STEP 3 | Add the butter and knead for 5 minutes. The dough will be soft and very sticky. Place in a lightly oiled bowl. Cover with lightly oiled plastic wrap. Let rise in a warm, humid place for 1 hour and 30 minutes.

STEP 4 | In another bowl, soak the dried fruit in the rum, stirring several times, while the dough is rising (at least 1 hour).

STEP 5 | Fold the fruit and rum mixture into the dough until it is completely incorporated. Pour the dough into a 7-inch (18 cm) paper panettone mould. Place on a baking sheet. Let rise, uncovered, in a warm, humid place for 1 hour and 15 minutes or until the dough has risen just above the edge of the mould.

STEP 6 | With the rack in the middle position, preheat the oven to 350°F (180°C).

STEP 7 | Bake for 40 minutes or until a wooden skewer inserted into the centre of the panettone comes out clean.

STEP 8 | Remove from the oven. Insert two long skewers through the paper mould and through the base of the panettone, making sure they are all parallel.*

STEP 9 | Invert and suspend the panettone by the skewers in a large pot. It must not tough the sides or bottom of the pot. Let cool completely. The panettone will keep for 1 week under a cake dome at room temperature.


Tips: *For steps 8 and 9, be sure to use skewers that are longer than the diameter of your pot.