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Christmas Pannetone

Panettone is traditionally made over a very long period of time – kind of like sourdough – but this recipe is much simpler, allowing you to whip it up all in one day! For a normal sized 20cm panettone tin just double the recipe. This will not last as long as normal panettone so we recommend eating it within 7 days. Find all of our Christmas recipes here!

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Cook: 4 1/2 hours


  • 2 tbs milk, warm
  • 7g active dry yeast
  • 65g unsalted butter, softened
  • 45g olive oil
  • 1 teaspoon vanilla extract
  • ½ cup Natvia
  • zest of 1 lemon
  • zest of 1 orange
  • 2 eggs, lightly beaten
  • 250g + 1 tbs plain bread flour
  • 1 tsp baking powder
  • 1 cup mixed dried fruit
  • ¼ cup egg whites
  • 1 tbs Natvia
  • 1 tbs chopped almonds


  1. Grease a small (10cm) panettone tin.
  2. Combine the warm milk and yeast in a small jug. Stand for 5 minutes. Frothy bubbles should dot the surface.
  3. Beat the butter until light and creamy. Beat in the Vanilla and Natvia. Add the orange and lemon zest
  4. Add the egg mixture gradually, beating until incorporated in between each addition. Pour in the olive oil and beat briefly to combine.
  5. Slowly beat in 1 tablespoon of flour
  6. Pour the flour into a large mixing bowl. Add salt. Make a well. Add the yeast mixture and butter mixture. Fold in to combine
  7. Knead with flour in the bowl with flour coated hands for 5 minutes.
  8. Turn out onto a lightly floured bench top and knead for a further 10 minutes. Place in a greased bowl, cover with plastic wrap and stand for 2-4 hours in a warm place.
  9. Knead for a further 10 minutes.
  10. Lightly grease and line the tin. Place the ball of dough inside and cover with plastic wrap. Stand somewhere warm for 1 hour.
  11. Cover the tin with paper, which goes up 5cm up the side of the tin. Tie with string to secure. Cover with aluminium foil.
  12. Bake for 35-45 minutes at 170C. Stand in the tin for 10 minutes.
No nutritional info supplied

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