CakeChristmas
CakeChristmas
Large whole round panettone in its brown paper mold, golden split top and a detached part showing the yellow brioche crumb with raisins and candied orange.
Suggestion for presentation

Retro & Traditional / Brioches, pancakes & donuts

Homemade Panettone in a Large Paper Mould

A recipe by CakeChristmas / Updated on 30 October 2026.

The Christmas brioche remains high and round, cooked in paper, with a split top and a grape and orange crumb. This yeast version is accessible without yeast.

1 panettone in a paper mold provided for 1.5 kg; 12 parts / The Christmas brioche remains high and round, cooked in paper, with a split top and a grape and orange crumb. This yeast version is accessible without yeast.

12Indicative portions
45 minPreparation
55 minBaking
7 hRest & Cooling
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The Christmas brioche remains high and round, cooked in paper, with a split top and a grape and orange crumb. This yeast version is accessible without yeast.

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Original quantity: 12 servings.

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Preparation

  1. Knead flour, yeast, milk at 30 °C, sugar, eggs and salt for 10 minutes. Add 140 g of butter three times and knead for another 10 to 15 minutes until the dough is elastic. Stir in raisins, candied orange, zest and vanilla.
  2. Cover and let double, about 2 hours at 24 °C. Fold, form a ball and place in the paper mold placed on a plate.
  3. Let rise for another 1 hour 30 minutes to 2 hours, up to about 2 cm from the edge. Heat the oven to 170 °C. Cut the top into a cross and place the 10 g of butter in the center.
  4. Bake 45 to 55 minutes in the bottom of the oven. After 25 minutes, protect the top if necessary. Control about 93 °C at the core with the probe.
  5. Cool at least 3 hours on a grid in the paper, without cutting it hot. Present whole with one piece to show the brioche crumb; do not promise the spinning texture of a long fermented leaven panettone.

Preserve and Serve

3 days well packed at cool room temperature.

Baking tips for this recipe

  • Weigh the yeast and uses the type indicated in the recipe: yeast and yeast are not interchangeable.
  • Observe the increase in volume during shoots. A cool room can lengthen the times indicated.
  • Respect the dimensions of the mold and the amount of dough: a brioche too tight or too full does not cook in the same way.

Substitutions and variations

Blond or brown raisins can be used at the same weight; retains the soaking step when it is planned.

To vary a zest, choose another citrus fruit washed and intended for this use, keeping the same amount. Does not automatically replace juice, whose acidity can change the preparation.

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