Thermomix Panettone

Thermomix Panettone

5 from 1 vote
Prep Time: 16 hours 15 minutes
Cook Time: 50 minutes
Total Time: 17 hours 5 minutes

This  Panettone is a real Italian treat. It is very easy to make using your Thermomix and only requires a bit of patience to achieve this perfect Christmas bread. 

If you are still looking for a special Christmas gift for your loved ones, I would suggest making something from scratch. This Panettone takes two days to make. It does require a bit of patience but trust me it will pay off and you will not believe how fluffy it is at the end. 

If you don't have a Panettone tin, which is traditionally about 18cm diameter and also 17cm high, you can also use a slightly lower but wider round tin or even buy some Panettone paper moulds from Amazon or baking supplies shops online. 

They are great because you can then simply wrap them in some translucent gift wrap and make it a gorgeous gift.

 In this recipe you will be using up quite a lot of egg yolks. Not to worry though because you can easily store the egg whites. Simply place them in freezer bags and write down the amount of egg whites per bag. Freeze for up to 3 months. You can also use them up to make a lovely kiwi pavlovachocolate swirl meringues, macarons or even my super tasty raspberry coconut marshmallows. There are so many possibilities and they store well in the fridge for up to 5 days covered with some cling film.


  • 55 g water
  • 1 Tbsp dry active yeast or 30g fresh yeast
  • 500 g 00 flour or strong white bread flour
  • 100 g caster sugar
  • 80 g milk
  • 10 g honey
  • 8 egg yolks See recipe for egg whites
  • 1 lemon zest
  • 1/2 tsp orange extract
  • 200 g butter at room temperature + extra for greasing
  • 30 g sultanas
  • 30 g mixed peel or 15g each orange and lemon peel
  • icing sugar to dust


  1. On the first day, place the water and dry active yeast in the mixing bowl. Combine 1 Min. / 37°C / Speed 2. Add 100g flour and combine 30 Sec. / Speed 5. Leave covered with the measuring cup to prove for 1 hour.
  2. Add the remaining flour, caster sugar, milk, honey, egg yolks, lemon zest and orange extract and knead 5 Min. / Kneading Function. While kneading, slowly add in the butter through the lid in very small chunks, leaving 20 seconds between each chunk.
  3. Transfer the wet dough into a large glass or metal bowl and cover tightly with cling film. Leave to rise at room temperature for 1-2 hours. If it is very hot where you are, leave it for only 1 hour, if it is cold, leave it for 2 hours. Then transfer the bowl into the fridge and chill overnight for at least 12 hours.
  4. The next day, remove the dough from the fridge and leave to come to room temperature for 2 hours. Then tip the sultanas and mixed peel into the bowl with the dough. work it in with your hands. It may be quite wet but just work it in until you can see them being evenly distributed. Cover with clingfilm and leave for another hour.
  5. Then, grease your Panettone tin (18cm diameter x 17cm height) with butter and transfer the dough into the tin. Cover very generously with cling film and leave at room temperature for another 3-4 hours until it has tripled in size.
  6. Preheat the oven to 170°C / 150°C Fan / Gas Mark 4. Place the Panettone in the oven and bake for 45-50 minutes until a skewer inserted comes out clean. Remove and leave to cool in the tin for at least 20 minutes, then remove carefully and place on a wire cooling rack to cool. Dust with icing sugar as desired. Enjoy!
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  1. Rosemary Puddy on December 13, 2016 at 10:58 am

    Does this keep well?

    • admin admin on December 14, 2016 at 10:42 am

      It actually does. If you can, store it in a bread tin or a special Panettone tin that is even better and then it will keep for up to 1-2 weeks.

  2. Julian on January 11, 2017 at 4:58 pm

    Only 55g of water?

    • admin admin on January 14, 2017 at 12:02 pm

      Yes the eggs and butter will add enough moisture. X

  3. Julian on January 12, 2017 at 5:42 pm

    Yes, 55g are enough! Thank you for the panetonne. It’s amazing, my Italian friend can’t believe it’s possible to make it at home.

  4. sonia_english2 on November 16, 2017 at 10:04 pm

    Where can i purchase a Panettone Tin?

    • admin admin on January 11, 2018 at 10:43 am

      You could try a larger kitchen warehouse store 🙂 I might stock them soon though. x

  5. ROSA on December 1, 2017 at 7:17 am

    My tin arrived today!! Excited to get started!!

  6. ROSA on December 3, 2017 at 11:59 am

    Why do you have to put the dough in the fridge overnight?

    • admin admin on January 11, 2018 at 10:34 am

      Because it helps firm it up, gives it a slower rise and helps improve the flavour. x

  7. Rosey (Arwen’s seamstress) on December 16, 2017 at 10:09 am

    Fabulous used as the slices of bread in bread and butter pud. No need to spread with anything. The flavour of the panettone does it all.

  8. Cinta on December 21, 2017 at 6:35 pm

    Just made it, in mini form
    Amazing recipe

  9. Mona on December 9, 2018 at 12:04 am

    Hi, do u still have to addd the water when using fresh yeast?

  10. Theo—The Baker's Door on December 11, 2018 at 6:23 am

    Made this today (and yesterday). Can’t believe how well it turned out.I will send through photos. My only change next time would be to add a little salt—I couldn’t see that you added any—or use salted butter instead. And I would probably double or even triple the sultanas.I soaked the sultanas in Marsala until they plumped a little. I just have to compliment you on making what is normally a very complicated recipe relatively easy. Thank you so much. We are enjoying it so much.

  11. Sue Nash on January 17, 2019 at 1:11 am

    Can you use the paper casing for this panettone and do you have to hang it upside down if using paper cases.

    • Jesse S Jesse S on January 25, 2019 at 3:30 pm

      Yes you can. I did hang mine upside down in the paper cases.

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