Recipe of Christmas panettone flavored with Garda extra virgin olive oil

It’s time to prepare the Christmas menu! Have you already chosen what to bring to the table? 

We want to give you a small gift: the recipe for the typical Italian Christmas cake, Panettone, with a secret ingredient from our beloved Lake Garda: DOP extra virgin olive oil.

To all of you our best wishes! And, don’t forget to think about your next holidays at Toblini Apartments!, the rates for 2022 are already online.


300 gr 00 flour 

90 gr Manitoba flour

80 gr cane sugar 

70 ml PDO Lake Garda extra virgin olive oil

4 egg yolks

150 ml water

25 ml milk

1 teaspoon salt

2 tablespoons honey

100 gr raisins

100 gr chopped candied orange peel (optional) 

1 vanilla pod, seeds scraped

lemon zest

orange zest

6 gr fresh brewer’s yeast

paper panettone mold (500 gr)

  • Prepare a starter: dissolve 3 gr of yeast in 70 ml of water and mix with 150 gr of 00 flour in a large bowl. Cover with a damp kitchen towel and let rise in a warm place until it doubles in size.
  • First refresh: add another 3 gr of yeast dissolved in 80 ml of water to the starter. In a glass, combine 2 egg yolks with 35 ml of oil and beat with a fork. Add these to the starter with 50 gr of sugar and mix everything with 150 gr of 00 flour using a spatula. Cover with a kitchen towel and let rise in the oven until it doubles.
  • Second refresh: add the lemon and orange zests along with the vanilla beans to the dough. Add 30 gr of sugar, the salt, and honey. Separately, like in the first refresh, beat the 2 remaining egg yolks with 35 ml of oil and 25 ml of milk, and mix everything with 90 gr of Manitoba flour using a spatula. Finally, add the raisins and the candied orange peel. Knead well until the dough no longer sticks to the bowl, even if it will still be somewhat moist. Place the paper panettone mold on the baking tray and pour the dough into it. Let rise in a lukewarm oven until the dough reaches the top edge of the mold.
  • Once it has risen, temporarily remove the tray and preheat the oven to 180° C on static. Bake for about 40 minutes. To check for doneness, insert a toothpick in the center of the panettone. If the toothpick comes out dry, the panettone is done. Once out of the oven, it has to cool upside down. Insert four long wooden skewers in a star shape into the panettone, then turn it upside down over a large pot, resting  the sticks on the edge of the pot to support it. Once cool, store in a tightly sealed plastic bag until it’s time to be eaten.
Ricetta e fotografie Isabelle Yrma Pace

As a gift idea, use the same dough to make mini panettones in muffin molds, then wrap them up in a pretty Christmas package as a gift to give to those you love the most. 

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