YOU CAN MAKE PANETTONE FOR CHRISTMAS! Just follow this recipe 🤍

The Recipe is for: 2 panettone in 500 g molds or 1 large 1 kg panettone

SOURDOUGH STARTER PREPARATION:

Since panettone dough is rich in fat, sugar, and add-ins, it ferments slowly. Use a strong starter: feed it 2-3 times before making the dough (ratio 1:1:1 starter:flour:water). Make sure your starter reaches its peak before each feeding and before adding to the dough. A strong starter should at least triple in size. If it only doubles, it may not be strong enough to raise panettone.


🥣 FIRST DOUGH:

250 g strong flour (I used MANITOBA from Caputo)
75 g water
90 g starter (100% hydration)
60 g sugar
55-60 g egg yolks (~3 yolks)
60 g butter

1. In a bowl mix water, starter at peak, sugar and egg yolks until all ingredients combine.
2. Add flour and knead the dough until all ingredients are well combined.
Cover and leave the dough to rest for 30 minutes.

💡 The dough will be sticky and uneven - don’t worry, kneading and resting will fix this.

3. Add cold butter to the dough in 2-3 additions, mixing well each time. Rest between additions 20-30 minutes.

💡 These rests between adding butter help the gluten in the dough become stronger, which makes further kneading easier and helps prevent overheating and breaking of the dough.

4. Shape into a ball and place in a transparent container to monitor growth.
5. Leave the dough to ferment in a warm place overnight. Fermentation of the first dough lasts 12–16 hours at 25–28°C - it should increase at least three times in size.

💡 If it’s cool, place dough in a microwave or oven with only the light on, or near a jar of hot water to maintain warmth. Avoid direct contact with heat.


🥚 SECOND DOUGH:

All first dough
60 g strong flour
40 g sugar
55-60 g egg yolks (~3)
15 g honey
10-15 g water
5 g salt
65 g butter

🍇 ADD-INS:

• Vanilla (extract or natural)
• Orange zest
• 150-170 g candied orange, raisins, dried cranberries


1. Place the first dough in a bowl and add flour and mix until fully combined.
2. Mix sugar, honey, water, yolks, and salt separately, then add to the dough and knead until fully combined. Cover and let rest for 30 min.
3. Add cold butter to the dough in 2-3 additions, mixing well each time. Rest between additions 20-30 minutes. After adding the last portion of butter leave the dough for 30 minutes.
4. Add the add-ins to the dough and knead until evenly distributed. Leave the dough to rest for 30 minutes -1 hour at 25-28°C.

💡You can add the add-ins using lamination - stretch the dough as thin as possible and distribute the add-ins evenly across the entire surface, fold the dough.

5. If dough feels weak, perform 1-2 extra folds.


👐🏻 SHAPING & PROOFING:

1. Prepare molds (2 × 500 g or 1 × 1 kg), pricking with wooden/metal skewers to stabilize the crumb during cooling.

💡This is necessary to cool the panettone upside down to stabilize the crumb, since it is very delicate and can collapse under its own weight.

2. Divide dough, shape into balls, and place in molds.
3. Let proof in a warm place (25-28°C) for 5-7 hours until nearly at the top of the mold (1.5–2 cm below).
4. Make a cross cut on top and place small butter pieces on the cut.



🔥 BAKING:

1. Preheat oven to 150-160°C.
2. Add some steam - you can add a few ice cubes to a tray on the bottom of the oven or pour a little hot water.

💡Steam is necessary to prevent the crust from forming too quickly and to provide maximum rise during baking.

3. Cover top if necessary to avoid burning.
4. Bake:
500 g: 40-45 min
1 kg: 60 min
5. When the panettone is ready - quickly take it out of the oven, fix it with skewers upside down and leave it in this position until completely cooled — 8-12 hours.


🤤 ENJOY:

Once fully cooled, slice and enjoy! Panettone has a light, tender crumb with a rich, aromatic flavor. Sweetness is balanced by the add-ins - irresistible!

You MUST try making your own PANETTONE for the holidays - you’ll see why it’s called the KING of pastries! 🤤🤍








🎵 © Classical Christmas Favorites21 by Smith Productions & Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence.