The classic Hotel Tritone Panettone, with candied fruit and raisins

The year’s Christmas holidays bring a great novelty to all Hotel Tritone Guests: the classic Panettone with candied fruit and raisins created by Pastry Chef Federico, and produced entirely in our kitchens.

The spirit that accompanies the creation of this famous leavened dessert of the Italian tradition is the same that guides the creation of each dish at the restaurant and bar of the Hotel Tritone: we offer diners typical dishes from the gastronomic history of our country and our territory. All ingredients are carefully selected to ensure that each course is authentic.

For the classic Panettone, our Pastry Chef has chosen noble raw materials: Agrimontana candied fruit (the best on the market),  Corman butter that is much appreciated by all pastry chefs for its qualities, and the Petra flour from Agugliaro that is produced about twenty kilometres from our hotel.

Pastry Chef Federico has been able to draw on his many years’ experience of leavened products to make his dessert; he has chosen to share some advice with Hotel Tritone Guests and the readers of this blog.

“It is important that the temperature of the water used for the mix is around 20° so as not to overheat it,” says Federico. “Furthermore, during processing, it is advisable to keep the temperature of the dough below 27° so as not to stress the mass too much. In addition, it should be remembered that all the ingredients must be placed in the planetary mixer at ambient temperature”.


Recipe for classic panettone with candied fruit and raisins made by the hotel tritone pastry chef

Ingredients for the first dough

  • 650 gr of Panettone flour
  • 210 gr of water
  • 100 gr of whole milk
  • 120 g of butter 82% fat (fat)
  • 30 gr of sugar
  • 50 g of yellow paste egg yolk
  • 3 gr of mixed yeast (mother + beer)

Procedure for the first dough

Mix the egg yolk with the sugar and keep them aside.

Start making the dough with the flour, yeast and water indicated in the recipe When the dough begins to form (about 15 minutes) add the milk several times and continue until you get a smooth texture.

Insert the yolk and sugar mixture a little at a time and finish with the soft butter, also to be added 2-3 times.

Check that the dough temperature is 26-28°.

Leave the dough to rise covered with a nylon sheet for 12-14 hours or in any case to quadruple the volume.


Ingredients for the second dough

  • 350 gr of flour
  • 190 g of butter 82% fat  (fat)
  • 205 g egg yolk
  • 90 gr of sugar
  • 9 gr of honey
  • 9 gr of salt
  • 300 g of sultana raisins
  • 200 g candied orange cubes

Procedure for the second dough

Once the leavening time has elapsed, the dough should be slightly rounded. Mix the egg yolk well with the sugar and honey and set aside.

Add the required quantities of flour and salt to the previously created dough, and knead for 10-15 minutes.

Once the flour has been absorbed, start adding a part of the yolk and sugar mixture and knead for about 10 minutes. Then add the remaining mixture several times.

Add the soft butter, again a little at a time, until you get a smooth paste. Finish by adding the raisins and candied fruit. Place the dough to rise for a short time for 60 minutes with a nylon sheet over it.

Divide the dough into the desired sizes, then roll it up and place it on the trays. Let it rise for 15-20 minutes Roll the dough again and place it in the appropriate paper moulds.

Leave the moulds to rise covered with a nylon sheet for 3-4 hours, until the top of the dough almost protrudes from the moulds.

After leavening, leave the panettone exposed to room temperature for 10 minutes so that a layer forms on the surface. With a sharp knife, make two superficial incisions to form a cross. Drizzle an additional knob of butter on top.

Bake at 170-190°. Times vary according to the weight: about 35-40 minutes for 500 gram panettone, 50-55 minutes for 1000 gram ones. The heart must reach 92-94°.

As soon as they come out of the oven, turn the Panettone upside down, using the specific panettone turners. The baked Panettone must be left to cool in an upside-down position for 8-10 hours before being ready to be enjoyed or packaged in plastic bags.


To taste the specialities made by our pastry chef Federico and book your next stay at the Hotel Tritone, you can write here or call (+39) 049 8668099