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20 MIN
30 MIN
2 H



  1. With the rack in the lowest position, preheat the oven to 180 °C (350 °F). Butter and flour a 20-cm (8-inch) kugelhopf pan (see note) or a 18-cm (7-inch) panettone pan.
  2. In a large bowl, combine the yeast, milk and 125 ml (1/2 cup) of flour.
  3. Let stand in a warm place for 10 minutes.
  4. Add the remaining ingredients and stir to blend until the mixture is smooth. Knead for 3 to 4 minutes. The dough will be soft, smooth and slightly sticky. Spread evenly into the pan. Lightly dust the top of the dough with flour and cover with a dry cloth. Let rise for 1 hour and 20 minutes in a warm place.
  5. Bake for 30 à 35 minutes. Unmould right out of the oven.


A kougelhopf pan is tube pan with a fluted bottom with a slimmer tube that a regular tube pan.

Pannetone freezes well.

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  1. I wish you would give the English translation for the Panettone recipe on the French site. It's much better! And it's the recipe shown in the video so that's confusing:(

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