California Walnut and Cranberry Panettone

  • Yield: 6 servings
  • Prep: 35 mins
  • Cook: 60 mins


1/2cup dried cranberries
3tablespoons Cointreau
1package traditional dry yeast
1/2cup warm milk
1cup unbleached all-purpose flour
1tablespoon granulated sugar
1/3cup granulated sugar
1-- egg
2-- egg yolks
2teaspoons grated orange zest
1teaspoon salt
1cup unbleached all purpose flour
1/4cup ground California walnuts
3tablespoons butter, softened
2tablespoons canola oil
1/2cup chopped California walnuts, toasted
1-- egg yolk lightly beaten with 1 tablespoon water
-- coarse sugar


  1. In small bowl, combine cranberries with Cointreau. Let sit 1 hour and up to 1 day.

  2. Meanwhile, combine yeast and milk in large bowl of a heavy stand mixer. Let stand until yeast has dissolved, about 5 minutes.  Stir in flour and sugar.  Mix on low speed (or by hand) until combined. Transfer dough to a greased bowl, cover with plastic wrap and let rest in warm place about 1 1/2 hours, or until doubled in volume.

  3. In bowl of mixer, whisk together remaining sugar, egg, yolks, orange zest, salt, flour and ground walnuts. Add to dough and mix until dough comes together. Knead by hand for 7 minutes or on low speed with a hook for 4 minutes, until dough is smooth. Knead in butter, oil, cranberries and walnuts just until incorporated (dough will be slightly sticky). Place dough in greased bowl, cover with plastic wrap and let rest in a warm place until doubled in volume, about 1 1/2 hours.

  4. Grease a 26-ounce panettone mold or grease and line six (6-ounce) ramekins with 6-inch high parchment paper. Punch the dough down and place in mold or divide into ramekins. Cover loosely with plastic and let rest in a warm place about 1 hour or until doubled in volume.

  5. Brush panettone with yolk mixture and sprinkle with coarse sugar. Top with walnut halves. Bake on middle rack of a 375F oven, about 45 minutes for a single loaf and 15 minutes for individual loaves or until deep golden and knife inserted in centre comes out clean. Unmold and cool completely on rack before serving. 


Nutritional Info *per serving

  • Calories 480
  • Glycemic Load 7
  • Fat 23g
  • Saturated Fat 6g
  • Polyunsaturated Fat 8g
  • Monounsaturated Fat 7g
  • Cholesterol 140mg
  • Sodium 470mg
  • Potassium 170mg
  • Carbohydrate 57g
  • Fiber 3g
  • Sugars 21g
  • Protein 10g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 2%
  • Calcium 6%
  • Iron 15%