Kitchen Recipe Collection
Italian Panettone
The majestic Milanese Christmas bread. A towering, incredibly light, butter-and-egg-rich sweet bread studded with raisins and candied citrus peel, taking days to make using a natural sourdough starter.
- Prep
- 2880 min
- Cook
- 50 min
- Total
- 2930 min
- Servings
- 12
- Difficulty
- very hard
- Cuisine
- italian
Ingredients
Scaled for 12 servings
- pasta madre (stiff sourdough starter, highly active)
- strong bread flour
- egg yolks (many)
- butter (high quality, softened)
- sugar
- water
- raisins
- candied orange and citron peel
- vanilla bean
- honey
Equipment
- Stand mixer (mandatory)
- Panettone paper molds
- Metal skewers (for hanging)
Instructions
- 1
Starter Prep (Days 1-3)
The 'pasta madre' (sourdough starter) must be refreshed multiple times a day at a warm temperature to eliminate all acidity and maximize yeast activity. It must triple in volume in 4 hours.
- 2
First Dough
In a stand mixer, combine the mature starter, flour, water, and sugar. Knead until a strong gluten network forms. Slowly incorporate butter and egg yolks. This takes 30-40 minutes.
- 3
First Bulk Ferment
Place the dough in a warm environment (80°F/27°C). Let it rise until it has EXACTLY tripled in volume (usually 10-14 hours). If it doesn't triple, the recipe will fail.
- 4
Second Dough
Deflate the dough. In the mixer, add more flour, sugar, honey, vanilla, and egg yolks. Knead until extremely elastic. Slowly add more softened butter.
- 5
Incorporate Fruit
Once the dough passes the 'windowpane test', gently fold in the raisins and candied citrus peel.
- 6
Pirlatura (Shaping)
Divide the dough. Round the dough tightly on a buttered counter (pirlatura) to create a tight surface tension. Place into paper panettone molds.
- 7
Final Proof
Let rise in a warm, humid place until the dough reaches 1 inch below the top of the mold (usually 6-8 hours).
- 8
Scarpatura
Cut a cross into the top of the dough. Place a small pat of butter in the center.
- 9
Bake
Bake at 325°F (160°C) until the internal temperature reaches 200°F (93°C), usually about 45-55 minutes.
- 10
Hang Upside Down
CRITICAL: Immediately upon removing from the oven, pierce the bottom of the panettone with metal skewers and hang it upside down to cool for 12 hours. If you don't do this, the delicate, butter-heavy structure will collapse.
Cooking Tips
- Panettone is widely considered the Everest of baking. It requires strict temperature control, precise mixing times, and an incredibly strong, non-acidic sourdough starter.
- The hanging process is non-negotiable. The crumb is so airy and fat-laden that gravity will crush it if cooled upright.
Variations
- Panettone al Cioccolato: Substitute the dried fruit with dark chocolate chunks.
Chef's Notes & Storage
- A true artisanal Panettone should last for weeks without preservatives, thanks to the natural sourdough acidity and high fat content.
Nutrition Estimate
380 calories · 7g protein · 52g carbs · 16g fat · 2g fiber per serving
