Panettone

Batch Size:
Yield:

Sponge

AmountIngredient
Fresh Yeast
Whole Milk100ºF/38ºC
Bread Flour

Dough

AmountIngredient
Bread Flour
Granulated Sugar
Vanilla Sugar
Salt2 t
Ground Nutmeg¼ tsp
Lemon Zest
Orange Zest
Whole Eggs
Egg Yolks
Orange Flower Water2 t
Unsalted Butter
Golden Rasins
Candied Orange Peel¼-inch dice
Scaled ingredient total1,816.25 g

2 ingredient amounts are excluded from this total because no weight or volume equivalency is available.

Prep Method 11

  1. Sponge:

  2. 1.Make a sponge with the yeast, milk and flour. Cover and let proof in a warm place for about 30 minutes.

  3. Dough:

  4. 2.In a mixer fitted with a paddle attachment, mix the flour, sugars, salt, nutmeg, and zests to combine.
  5. 3.Add the whole eggs one at a time, followed by the yolks and orange flower water, scraping down the bowl as necessary.
  6. 4.Add the sponge and mix on low speed for 1-2 minutes to hydrate.
  7. 5.Mix on medium speed for 3-4 minutes until gluten is developed.
  8. 6.When the gluten is fully developed, add the butter and continue to beat on medium speed until the dough becomes a smooth, satiny ball (about 2-3 minutes).
  9. 7.Place the dough in an oiled bowl and bulk proof for 2 hours.
  10. 8.Turn/fold and divide/scale the dough into 2 portions. Knead the raisins and orange peel into each portion.
  11. 9.Shape the portions into tight balls and place in the middle of 6-inch panettone molds .
  12. 10.Let proof and bake at 350°F (177°C) until the internal temperature reaches 185°F (85°C).
  13. 11.Cool on a wire rack.

U of M Equivalency

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Recipe Cost

There is not enough information to calculate cost. Please verify the below:
  • This recipe and all its sub-recipes must include Total Yield
  • All ingredients in this recipe and its sub-recipes must be defined
  • All ingredients in this recipe and its sub-recipes must have a purchase cost
  • All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
  • If this recipe exists in multiple concepts or locations, there is a cost at each concept/location

Ingredient and sub-recipe costs used to calculate this recipe.

Ingredient / Sub-Recipe ( | )Cost
Fresh YeastThis ingredient is not yet set with a purchase cost and unit—
Whole MilkThis ingredient is not yet set with a purchase cost and unit—
Bread FlourThis ingredient is not yet set with a purchase cost and unit—
Bread FlourThis ingredient is not yet set with a purchase cost and unit—
Granulated Sugar$0.1886
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
Vanilla SugarThis ingredient is not yet set with a purchase cost and unit—
Salt$0.0091
Purchase item nameGreat Value Iodized Salt, 26 oz
Purchase cost$0.67
Purchase unit26 ounce_mass
Date added2024-10-27
Item ID #10448316
Vendorwalmart
Ground NutmegThis ingredient is not yet set with a purchase cost and unit—
Lemon ZestThis ingredient is not yet set with a purchase cost and unit—
Orange ZestThis ingredient is not yet set with a purchase cost and unit—
Whole EggsThis ingredient is not yet set with a purchase cost and unit—
Egg YolksThis ingredient is not yet set with a purchase cost and unit—
Orange Flower WaterThis ingredient is not yet set with a purchase cost and unit—
Unsalted Butter$1.3492
Purchase item nameGreat Value Sweet Cream Unsalted Butter, 16 oz, 4 Sticks
Purchase cost$3.06
Purchase unit16 ounce_mass
Date added2026-08-08
Item ID #10315054
Vendorwalmart
Golden RasinsThis ingredient is not yet set with a purchase cost and unit—
Candied Orange PeelThis ingredient is not yet set with a purchase cost and unit—
Total Yield1,815 g
Total Cost$1.5469
Cost Per G:$0.0009
Cost Per Serving$0.7735

Partial estimate; unpriced ingredients are excluded. 19% of ingredient weight is priced.

12 costing issues
  • Fresh Yeast: no active USD purchase price with a convertible package size
  • Whole Milk: no active USD purchase price with a convertible package size
  • Bread Flour: no active USD purchase price with a convertible package size
  • Vanilla Sugar: no active USD purchase price with a convertible package size
  • Ground Nutmeg: no active USD purchase price with a convertible package size
  • Lemon Zest: Density cannot convert count to mass
  • Orange Zest: Density cannot convert count to mass
  • Whole Eggs: no active USD purchase price with a convertible package size
  • Egg Yolks: no active USD purchase price with a convertible package size
  • Orange Flower Water: no active USD purchase price with a convertible package size
  • Golden Rasins: no active USD purchase price with a convertible package size
  • Candied Orange Peel: no active USD purchase price with a convertible package size

Nutrition label

Complete the items below to generate a final label.

✓
Serving size2 servings per scaled recipe · 908 g each
Ingredient nutritional data10 of 16 connected
✓Bread FlourFlour, bread, white, enriched, unbleached500 g›✓Whole EggsEgg, whole, raw, fresh300 g›✓Bread FlourFlour, bread, white, enriched, unbleached200 g›✓Unsalted ButterButter, stick, unsalted200 g›!Golden RasinsAdd nutritional data150 g›✓Granulated SugarSugars, granulated130 g›!Whole MilkAdd nutritional data100 g›✓Egg YolksEgg, yolk, raw, fresh80 g›!Fresh YeastAdd nutritional data55 g›!Candied Orange PeelAdd nutritional data50 g›!Vanilla SugarAdd nutritional data30 g›✓SaltSalt, table10 g›!Orange Flower WaterAdd nutritional data10 g›✓Ground NutmegSpices, nutmeg, ground1.25 g›✓Lemon ZestLemon peel, raw›✓Orange ZestOrange peel, raw›

Nutrition Facts

2 servings per scaled recipe

Serving size1 serving (908 g)

Amount per serving

Calories1870

% Daily Value*

Total Fat 113g
144%
Saturated Fat 9g
43%
Cholesterol 1225mg
408%
Sodium 2190mg
95%
Total Carbohydrate 322g
117%
Dietary Fiber 0g
0%
Total Sugars <1g
Protein 75g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.

Draft calculation · 78% mapped. Scaled batch: 3735 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details

  • Yield: two 6-inch panettones
  • The raisins may be macerated in brandy or plumped with warm water and drained if desired.