Somewhere between a French brioche and an Italian panettone, this candied fruit loaf is soft, lightly sweet, and studded with colourful pieces of candied fruit and raisins — a lovely centrepiece for a festive breakfast table.

Ingredients

500 g flour
80 g sugar
10 g instant yeast
3 eggs
120 g butter, softened
100 ml warm milk
150 g mixed candied fruit and raisins
1 tsp vanilla extract
Pinch of salt

Instructions

Mix the flour, sugar, yeast and salt. Add the eggs, milk and vanilla, and knead into a smooth dough.
Work in the softened butter gradually until fully incorporated.
Fold in the candied fruit and raisins.
Cover and let rise for about 2 hours, until doubled.
Shape into a round loaf or place in a panettone mould, and let rise again for 45 minutes.
Bake at 170°C (340°F) for 35-40 minutes, covering with foil if it browns too quickly.

Let it cool completely before slicing — the crumb sets as it cools, making for a better texture.

About This Recipe

Candied Fruit Brioche (Panettone-Style) is one of those dishes that rewards a little care and shares beautifully at the table. Below you’ll find timings, practical tips and serving ideas so you can make it with confidence, whether it is your first attempt or a familiar favourite you want to get just right.

At a Glance

Prep time: 25 minutes (plus rising)
Cook time: 35 minutes
Total time: Around 2 hours with proving
Serves: 8-10 slices
Difficulty: Intermediate

Tips for the Best Results

Let the dough prove somewhere warm and draught-free until it has clearly doubled in size.
Weigh the flour rather than using cups for a reliable, repeatable Candied Fruit Brioche (Panettone-Style).
Don’t rush the second rise; patience here is what gives an open, tender crumb.
Cool the loaf fully on a rack before slicing so the interior sets properly.

Serving Suggestions

Enjoy the Candied Fruit Brioche (Panettone-Style) slightly warm or at room temperature. It is lovely on its own, with butter and jam, or as the base of a simple breakfast or afternoon treat.

Storage

Store in a paper bag or bread box at room temperature for two to three days. For longer keeping, slice and freeze, then toast straight from frozen.