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Author: From Larousse Gastronomique page 742


  • 3 tablespoons water
  • 50 g butter
  • 75 g soft brown sugar
  • 300 g flour
  • 20 g yeast
  • 2 tablespoons raisins - I used dried cherries
  • 50 g diced candied citron peel
  • 2 egg yolks


  • preheat the oven to 180° Celsius
  • place the water, butter and sugar into a saucepan and leave to melt over a low heat on the stove
  • sift together the flour and the yeast at least 4 times
  • add the raisins and the citron peel
  • mix well and then add the egg yolks slowly
  • pour in the butter mix and mix together with a wooden spoon
  • when the dough pulls away from the bowl turn out and knead for 2 minutes
  • place the dough into your mould - I used a coffee tin as I could not find a panetonne mould
  • using a sharp knife make an incision in the top of a square, with a cross inside it
  • leave to rise for 30 minutes
  • bake for 45 minutes
  • just before the end of the baking time spray some water over the incision to give it a glossy finish
  • allow to cool in the tin before turning out