Traditional Panettone Recipe 

The traditional Italian Christmas cake, panettone, is a tender lemon and orange-scented dough with candied fruit and raisins. For every special occasion, eat this buttery bread!

Ingredient

– ¾ cup (90 g) unbleached all-purpose flour, plus more if needed to feed the starter – 1/16 teaspoon (just a pinch) of instant yeast – ⅓ cup (80 g) of cool water MIX-INS – ½ tablespoon grated zest of (about 1 lemon) – 1 tablespoon grated zest of (about 1 orange) – 2 tablespoon honey – 2 teaspoons vanilla extract FOR THE DOUGH  – All of the dough starter (above) – 3 cups (384 g) all-purpose flour, divided – ½ cup (135 g) of lukewarm water – 1 tablespoon instant yeast – ⅓ cup (67 g) granulated sugar – 1 ¼ teaspoon (8 g) salt – 5 egg yolks, room temperature – 8 tablespoons (113 g) butter, softened

MIX-IN (see notes for variations) – ½ cup (85 g) raisins + 3 tablespoons water – ½ cup (85 g) candied orange peel, finely chopped TOPPING – 1 egg, beaten (egg wash) – 1 pat of butter for topping – Pearl sugar

Direction

To make dough, fork-mix starter ingredients in a medium bowl until shaggy. Cover it in a warm place 8-12 hours. Prefermentation biga. For sourdough starter, skip this step and use 190 g.

Step 1

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Put honey, vanilla, orange peel, and lemon + orange zest in a small bowl. Combine. Protect. Stir raisins and water in another bowl. Protect. This keeps raisins moist while baking. Overnight rest. 

Step 2

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For the first rise, mix biga, half the flour, all the water, and yeast in a stand mixer with a dough hook. Stir and knead for 5 minutes with a dough hook or hands. Rise in warm plastic for 1 hour. Triple cash. 

Step 3

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Part 2: After an hour of rising, add extra flour. Poor dough. Relax 10 minutes. Beat egg yolks, salt, and sugar in a medium bowl for 5 minutes until fluffy and creamy. Whisk eggs, honey, candied orange, and zest.

Step 4

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Slowly mix egg and orange into dough. Mix by hand or dough hook for 5 minutes until sticky and uniform. The sticky dough takes 10 minutes to knead!  Mix small amounts of butter into the dough. 

Step 5

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Hand-mix or dough hook-mix dough until smooth but sticky. Combine butter and raisins (drain excess water). Gently fold raisins into dough.  Make dough balls. Wash and grease a dough bowl. Dough Rise 2.

Step 6

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Leave the dough covered for 1–2 hours to puff and double. Gentle-deflate dough. Dough folding video. Move dough to a greased baking sheet or countertop (no flour, greased hands). Pick up a dough corner at 12 o'clock clockwise and stretch it. 

Step 7

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Leave the dough covered for 1–2 hours to puff and double. Gentle-deflate dough. Dough folding video. Move dough to a greased baking sheet or countertop (no flour, greased hands). Pick up a dough corner at 12 o'clock clockwise and stretch it. 

Step 8

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Leave the dough covered for 1–2 hours to puff and double. Gentle-deflate dough. Dough folding video. Move dough to a greased baking sheet or countertop (no flour, greased hands). Pick up a dough corner at 12 o'clock clockwise and stretch it. 

Step 9

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also see

also see

Perfect Pork Tenderloin with Fennel Recipe