This Italian bread hails from Milan, and has become a holiday favorite throughout the world, especially in Latin America, where it is a Christmas dinner staple. It also makes super French toast on Boxing Day.

Serves: 12Hands-on: 30 minutesTotal: 13 hours 20 minutesDifficulty: Medium

Serves: 12


  • 1 cup golden raisins
  • ½ cup dried currants
  • ½ cup chopped dried apricots
  • 1 cup amaretto liqueur
  • 1 cup whole milk
  • ⅓ cup sugar, divided
  • 3½ tsp. active dry yeast (2 packages)
  • 5 large eggs, divided
  • 1 cup unsalted butter, softened
  • ¼ cup chopped candied orange peel
  • ¼ cup chopped candied lemon peel
  • 1 Tbsp. grated lemon zest
  • 1 tsp. plus ⅛ tsp. kosher salt, divided
  • 5 cups bread flour
  • 1 Tbsp. water


  • Combine raisins, currants, apricots, and amaretto. Set aside to plump overnight.
  • Combine milk, 1 tablespoon sugar, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
  • Add soaked fruits and liquid, remaining sugar, 4 eggs, butter, orange peel, lemon peel, lemon zest, 1 teaspoon salt, and enough bread flour to make a soft dough. Turn onto a floured surface and knead 8–10 minutes. Add flour only to reduce stickiness. Return to bowl, dust with flour, cover with plastic, and rise at room temperature until doubled, about 2 hours.
  • Coat a panettone pan or tall-sided cake pan (10" × 4") with pan spray, and line the bottom and sides with parchment. Turn risen dough onto a floured surface and shape into a large round loaf. Place bottom-first into prepared pan, cover loosely with plastic, and proof 1 hour. Preheat oven to 325°F.
  • Whisk remaining egg with 1 tablespoon water and remaining salt; brush lightly onto the surface of the risen loaf. Bake until golden brown and hollow sounding, about 90 minutes. Cool 10 minutes, remove loaf from pan, and cool completely on a rack.