Gino D’Acampo’s panettone classico recipe

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serves: 6
Prep: 25 min
Cooking: 1 hr 25 min

Nutrition per portion

Calories 633 kCal 32%
Fat 26.7g 38%
  -  Saturates 15.2g 76%
Carbohydrates 83.2g 32%
  -  of which Sugars 35.1g 39%
Protein 14.3g 29%
Salt 0.84g 14%
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  • The Panettone recipe by This Morning's Gino D'Acampo is the perfect way to learn how to make panettone in time to present a scrumptious homemade panettone by Christmas time.

    Gino D’Acampo’s Panettone classico is a delizioso Italian sweet bread loaf, made only the way an Italian chef knows how. This homemade panettone recipe is a Christmas cake that’s too good to be eaten just once a year, so you’ll find yourself making it time and time again!

    The natural yeast in this recipe will give the panettone a nice rise to it, which is exactly what you want – it should be really light and fluffy. This panettone is full of mixed dried fruit, another reason why it’s such a treat. Panettone makes a really nice gift, if you want to give someone a homemade Christmas present, so learn how to make panettone at home for a novel festive gift idea. If you use nice ribbon to tie around it and some cellophane, you can wrap it up really nicely for a fab homemade gift!

    Panettone is best served at room temperature with a cup of tea – make it when you’re expecting friends round and trust us, they will be so impressed! Love festive cooking? We’ve got loads more lovely Christmas recipes right here!


    • 15g fresh yeast
    • 125ml full-fat milk, warm
    • 400g strong white flour plus extra for dusting
    • 3 pinches of salt
    • 16g fresh yeast
    • 125ml full-fat milk, warm
    • 2 medium eggs
    • 80g caster sugar
    • 2 egg yolks
    • 150g salted butter, at room temperature, plus extra for brushing
    • 120g mixed candied peel, chopped
    • 60g raisins


    • Brush a 15cm diameter cake tin or soufflé dish with a little butter then line with a double layer of greaseproof paper and ensure that you leave a ‘collar’ of paper 8cm above the top of the tin. Oil the inside of a large bowl.

    • Melt the yeast in the milk, making sure that it is completely dissolved.

    • Setting aside 2 tablespoons of the flour, sift the remaining amount into a large bowl, sprinkle over the salt and make a well in the centre. Pour in the yeast and milk with the whole eggs and gently mix all the ingredients together to make a thick batter. Sprinkle over the reserved flour and leave the sponge in a warm place for 35 minutes.

    • Add in the sugar and egg yolks and mix together to create soft dough, then work in the soft butter then turn out onto a lightly floured surface. Knead for 5 minutes until smooth and elastic and shape into a ball.

    • Place the dough ball in the oiled bowl and cover with clingfilm. Leave it to rise in a warm place away from draughts for 2 hours.

    • Turn out the dough onto a lightly floured surface and punch down. Gently knead in the candied peel and raisins. Shape again into a ball and place in the prepared tin. Cover with clingfilm and leave it to rise in a warm place away from draughts for 1 hour.

    • Preheat the oven to 190°C/375°F/Gas Mark 5.

    • Use a sharp knife to cut a cross on the top and brush with a little butter.

    • Bake in the middle of the oven for 20 minutes. Lower the temperature to 180°C/350°F/Gas Mark 4, brush the top with more butter and continue to cook for a further 30 minutes.

    • Once out of the oven, cool the cake in the tin for 10 minutes then turn out onto a wire rack to cool.

    • Panettone is perfect served at room temperature with a cup of tea.

    Top tip for making Gino D’Acampo’s panettone classico

    You can substitute chocolate chips for the dried fruit for a sweeter cake

    How should you serve panettone?

    Panettone can be eaten in more than one way which helps make it such a popular choice for a Christmas treat. If you wanted to enjoy it as more of a savoury treat, try toasting a few slices for your cheeseboard. If you have more of a sweet tooth, try toasting and then slavering it in butter with a little acacia honey and cinnamon for a delicious treat. You could also serve it really simply as a dessert with some chocolate or caramel dipping sauce.

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