I am sure I don’t need to tell you that panettone is a vastly time-consuming process (a quick skim of the recipe below will indicate this in itself). It definitely isn’t for the faint hearted, but having developed and tweaked this recipe every single year for longer than I care to admit, it is something that the bakery team and I are very proud of.

This is published here in memory of my much-loved colleague and bakery captain, Angus. His dedication to perfecting this recipe (as well as everything else he set his mind to) was impressive, and he celebrated their success with equal enthusiasm. I miss him dearly.

Makes 2 (because if you are going to all that hassle you at least want to see the rewards!)

DAY ONE

355 g (12½ oz/generous 2¾ cups) extra strong Canadian white bread flour

195 g (6¾ oz) water

30 g (1 oz) egg yolks (from 2 small eggs)

70 g (2½ oz/scant 1⁄3 cup) caster (superfine) sugar

70 g (2½ oz) butter, softened

3 g (¼ oz) dried yeast

DAY TWO

100 g (3½ oz/generous ¾ cup) extra strong Canadian white bread flour, plus extra for dusting

50 g (1¾ oz) lukewarm water

5 g (¼ oz) sea salt

30 g (1 oz) egg yolks (from 2 small eggs)

2 teaspoons vanilla bean paste

zest of ½ orange

75 g (2½ oz/scant ¾ cup) caster (superfine) sugar

100 g (3½ oz) butter, softened, plus extra for greasing

50 g (1¾ oz) warm water

15 g (½ oz/1 scant tablespoon) honey

100 g (3½ oz/scant ¾ cup) golden raisins

50 g (1⁄4 oz/scant ½ cup) dried cranberries

FOR THE TOPPING

50 g (1¾ oz/½ cup) ground almonds (almond meal)

20 g (¾ oz/1 generous tablespoon) cornflour (cornstarch)

100 g (3½ oz/½ cup) castgar

50 g (1¾ oz) egg whites

20 g (¾ oz) flaked (slivered) almonds

2 handfuls of pearl sugar

icing (powdered) sugar

DAY ONE

Combine all the day one ingredients in a stand mixer fitted with the dough hook attachment and beat for 5 minutes, or until well combined and smooth. Store in an airtight container (make sure there is room for it to prove) at room temperature overnight.

DAY TWO

Put the overnight dough back into the stand mixer (again fitted with the dough hook attachment) and add the flour, lukewarm water, salt, egg yolks, vanilla bean paste and orange zest from the day two ingredients. Mix on slow speed for 8 minutes.

Now add the sugar and mix again for a further 4 minutes on slow.

Then, add the butter and mix again for a further 4 minutes on slow.

Add the water and honey and mix again for a further 4 minutes on slow.

Finally, add the raisins, cranberries and mixed peel and mix again for 2 minutes on slow.

Lightly grease a large bowl and place the dough inside. Leave to prove somewhere warm for 2 hours. If possible, stretch and fold the dough (you can find videos of stretch and fold methods online) twice during this proving time.

Once the panettone dough has nearly doubled in size, tip it out onto a lightly floured work surface and divide the dough into two 700 g (1 lb 9 oz) balls. Shape them tightly, then place into paper panettone moulds. Insert two metal barbecue skewers just above the base of each mould so that they lie flat on the work surface. Place both the panettones on a baking tray (pan) and set aside somewhere warm to prove for 4–6 hours, or until the dough is just a few centimetres below the top of the moulds.

Half an hour before the panettone is ready, preheat the oven to 180°C fan (400°F).

In a bowl, mix together the ground almonds, cornflour, sugar and egg whites for the topping.

When the panettone is ready, gently spoon this mixture over the top of each panettone and spread it level – it doesn't need to be perfect. Do this carefully to prevent any air being knocked out.

Lastly, sprinkle over the flaked almonds, pearl sugar and a generous dusting of icing sugar.

Place the panettones in the oven and bake for 15 minutes, then turn the temperature down to 160°C fan (365°F) and bake for a further 30 minutes, or until the internal temperature of the panettone reaches 94°C (201°F) on a probe thermometer. This is the most accurate way to make sure they are ready.

Remove the panettones from the oven and, working quickly, use oven gloves or a dish towel to pick the panettones up by the skewers and flip them upside down. I place mine in large preserving pans that are wider and deeper than the panettones but the skewers are long enough to rest on either side. Alternatively, you can use two stacks of books or even two chairs. Anything that will support both ends of the skewers and keep the panettones upside down.

Allow to cool completely before turning the correct way up and carefully removing the skewers.

Best enjoyed within a few days, but can be stored in an airtight container for up to 2 weeks and refreshed in the oven or toaster as required.

This recipe has been kindly shared with us by Flora Shedden, from her new book:

Winter in the Highlands: Eating, Drinking and Celebrating in Scotland

By Flora Shedden

Published by Quadrille, 16th October 2025,

Hardback, £26

Images: Laura Edwards