Italian Panettone Made Easy - Christmas Sweet Bread

Panettone is the king of bread. Homemade panettone can seem like an impossible task, but I will show you how to get the perfect result with some simple ingredients that you probably already have in your pantry.
This is a simplified version of the classic panettone that requires less work and gives you the perfect result.

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Full printable recipe here 👉 https://food-language.com/recipes/hom...

This recipe is broken into three sections for clarity: the Biga (Starter), the First Dough, and the Second Dough.
I recommend that you prepare all the ingredients for each step before you start, as this will save you time and ensure that you don't miss anything.

============= Section 1: Biga (Starter) =============

Ingredients:

Bread flour*: ½ cup (60g)
Fresh yeast: 1 ½ tsp. (6g) (or dry yeast: 1 tsp. / 3g)
Water: 2 tbsp. (30ml)

** Note: I recommend strong flour with at least 13% protein content for all the steps.

Steps:

1. Combine all ingredients in a bowl and knead into a firm dough.
2. Tear into small pieces and let ferment, covered, for 3–4 hours until bubbly and active. It will have an acid smell, that's a good sign.

============= Section 2: First Dough =============

Ingredients:

Bread flour*: 1 ½ cups (200g)
Water: ½ cup (120ml)
Sugar: 4 tbsp. (50g)
Egg yolks: 3
Softened butter: ¼ cup (50g)

For the aromatic mix (needed for the next step):
Soaked raisins: ⅔ cup (100g)
Zest of 1 orange and 1 lemon (organic)
Honey: 1 tbsp. (20g)

Steps:

1. Place the biga pieces in a mixing bowl.
2. Add water and bread flour, and mix until the dough clumps together.
3. Tear the dough into small pieces
4. Gradually mix in 2 egg yolks, one at a time, until fully incorporated.
5. Remove dough from the hook, then mix in 1 more egg yolk, kneading for at least 15 minutes.
6. Add the sugar, then knead for 10 minutes until smooth and shiny. It is crucial to develop the gluten structure before adding the butter.
7. Incorporate half the butter, mix until smooth, then repeat with the remaining butter.
8. Mix for 5 minutes, then perform a windowpane test to check elasticity.
9. Cover and let sit at room temperature for *12 hours*. The dough should quadruplicate in size.

10. Soak the raisins in water (or orange juice, if preferred), let them soak overnight.
11. Grate the orange and lemon zest.
12. Mix the honey and citrus zest together. Let sit overnight to infuse flavors.


============= Section 3: Second Dough (the next morning) =============

Ingredients:

Egg yolks: 2
Salt: ½ tsp. (3g)
Bread flour*: 2 tbsp. (30g)
Sugar: 4 tbsp. (50g)
Softened butter: ⅓ cup (80g)
Optional: Candied orange peel: ⅓ cup (50g)
Citrus zest mixture we prepared at the previous step
Soaked raisins prepared at the previous step

Steps:

1. Deflate the risen dough and scrape from the sides.
2. Add egg yolks and salt, then mix for 5 minutes.
3. Add the bread flour and knead for 10 minutes.
4. Mix in sugar, then incorporate the honey and citrus zest mixture.
5. Add half the butter, mix briefly, then add the rest and knead for 5 minutes. Perform a windowpane test again.
6. Fold in soaked raisins and optional candied orange peel by hand or in the mixer for a few seconds.

============= Shaping and Baking =============

1. Let the dough rest for 1.5 hours in a warm place. It will not rise much.
2. Grease work surface with vegetable oil or butter, transfer the dough.
3. Lift the dough from the center and fold it over itself, then rotate 90 degrees and repeat a couple of times.
4. Tuck the dough into a tight ball.
5. Repeat 3 and 4 two more times at 30-minute intervals.
6. After the third fold, place the dough in a 1 kg paper panettone mold (7" (18 cm) in diameter and 4.5" (11.5 cm) in height). Link below.
7. Let rise until the dough reaches 1" (2 cm) from the mold’s edge.
8. Score the top with two cuts, and place a small piece of butter in the center.
9. Bake at 300°F (150°C) for 55 minutes in a convection oven, or 320°F (160°C) for conventional ovens.
10. Immediately pierce the sides with skewers and cool upside down to preserve structure. Keep the panettone in the mold until completely cool, best overnight.

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Get your panettone molds here: https://amzn.to/4oFdWh4 or here https://amzn.to/4q0f9AV
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Let the panettone rest for a week inside an airtight food grade plastic bag to develop the best flavor, or enjoy it immediately and savor the results of your hard work!
Enjoy your homemade panettone!

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