Food Ingredients Specialist. Since 1953.




Sipral’s recipe for making the typical Lombardy Christmas sweet.

Difficulty level



  • 1000g Panettone artigianale

  • 450g Water or milk

  • 200g Butter

  • 100g Egg yolks cat.A

  • 1g Yeast


  • 1751g Pre dough

  • 300g Flour (340/360 W)

  • 300g Sugar

  • 30g Honey

  • Aromas

  • 150g Egg Yolks

  • 200g Butter

  • 700g Fruit and/or candied fruit


Pre-dough processing procedure: Knead all ingredients except butter until smooth and dry. Then incorporate soft butter and knead until dough is elastic (dough temp 28°C). Let rise in cell at 27/30°C for about 10 to 12 hours for NATURAL LEVITATION and about 2 hours for DAIRY LEVITATION, until the dough has risen fivefold; it is recommended to carry out the LEVITATION TEST by placing 300g of dough in a 1-liter jug; use the dough only when the leavened product comes out of the jug.

Dough processing procedure: Knead pre-dough and flour until well formed; in sequence add the other ingredients in the order given in the recipe. Final temperature 29/30 °C. Allow to proof for 45 to 60 minutes in cell at 30°C. Break up, turn twice, place in ramekins. Let rise in cell at 27/30°C with 70/80% R.H. for about 5 hours for NATURAL LEVITATION and 3 hours for DAIRY LEVITATION.

Related tutorials

Discover all the tutorials.

Sign up for our newsletter.

Sign up to our newsletter.

Enter the Sipral world to stay up to date on news, products, tutorials and much more.