Panettone Recipe
Ingredients
- FOR THE STARTER (Night 1)
- 150g bread flour
- 100g lukewarm water
- 2g instant yeast
- 1 tbsp sugar7
- FOR DOUGH 1 (Day 2 Morning)
- All of the starter
- 200g bread flour
- 80g sugar
- 3 egg yolks (room temperature)
- 100g unsalted butter (softened)
- 60g lukewarm water
- 1 tsp vanilla extract
- Zest of 1 orange and 1 lemon
- ½ tsp salt
- FOR DOUGH 2 (Day 2 Afternoon)
- All of Dough 1
- 100g bread flour
- 2 egg yolks
- 30g sugar
- 30g butter (softened)
- 200g mixed dried fruit (e.g. raisins, sultanas, chopped candied orange peel)
- 1 tbsp dark rum or orange juice (for soaking fruit)
- Butter for greasing and brushing
Instructions
- 1
NIGHT 1 - MAKE THE STARTER
- 2
Mix flour, water, yeast and sugar in a bowl until smooth.
- 3
Cover and let it ferment at room temperature overnight (8–12 hours) until bubbly and doubled.
- 4
DAY 2 MORNING - MAKE DOUGH 1
- 5
In a stand mixer, combine the starter with flour, sugar, egg yolks, zest, vanilla and water.
- 6
Mix with a dough hook on low speed until dough starts forming.
- 7
Add softened butter in small portions, mixing after each addition.
- 8
Knead for 10–12 minutes until the dough becomes smooth and elastic.
- 9
Cover and let rise in a warm spot for 3–4 hours, until tripled.
- 10
DAY 2 AFTERNOON - Make Dough 2 and Add Fruit
- 11
Soak the dried fruit in rum or juice while Dough 1 rises.
- 12
To the risen Dough 1, add flour, sugar and egg yolks. Mix until combined.
- 13
Add softened butter bit by bit, kneading until smooth again (another 10 minutes).
- 14
Drain the soaked fruit and pat dry. Add to dough and gently fold to distribute evenly.
- 15
Transfer to a lightly greased bowl, cover and chill for 1 hour to firm up.
- 16
SHAPE & FINAL PROOF
- 17
Shape the chilled dough into a tight ball.
- 18
Place it seam-side down into a panettone mould or tall baking tin (about 15cm diameter x 10cm tall).
- 19
Cover loosely and let rise until the dough crowns just above the mould edge (can take 4–5 hours).
- 20
BAKE THE PANETTONE
- 21
Preheat oven to 170°C (fan 160°C).
- 22
Score a cross on top of the dough. Dot with a few cubes of cold butter if desired.
- 23
Bake for 45–55 minutes until deeply golden and a skewer comes out clean.
- 24
If browning too fast, tent with foil in the last 15 minutes.
- 25
COOL UPSIDE DOWN
- 26
Immediately skewer the base with two long metal skewers or bamboo sticks.
- 27
Hang upside down between two supports (e.g. a drying rack) and cool completely for 6–8 hours to prevent collapse.
- 28
SERVE & STORE
- 29
Once cooled, wrap in baking paper and foil. Best enjoyed within 3 days or freeze for up to a month.
