Panettone

Name: Panettone
Cook time: 520 min
Total time: 520 min
Yield: 12 servings
Cuisine: Italian
Ingredients: 200g Raisins; 3 tbsp Rum; 100ml Water, hot; 280g Strong Bread Flour, high-protein; 80g Sugar; 60g Egg Yolk; 100g Lievito Madre (Sourdough Starter), stiff, 45–50% hydration, well refreshed; 120g Water, room temperature; 40g Unsalted Butter, softened; 220g Strong Bread Flour, high-protein; 60g Sugar; 60g Egg Yolk; 140g Unsalted Butter, very soft; 25g Honey; 6g Salt, fine; 1 Orange, zest; 1 Lemon, zest; 1 tsp Vanilla Extract; 150g Candied Orange Peel, diced; 100g Candied Citron Peel, diced; 200g Raisins, soaked and drained; 10g Unsalted Butter, for the top

This traditional panettone is a tall, tender, and buttery Italian Christmas bread, fragranced with citrus zest and vanilla and studded with rum-soaked raisins and chewy candied peel. Slow fermentation with a sourdough starter gives it an airy, open crumb and a deep, complex flavor that's worth the time and care.

This traditional panettone is a tall, tender, and buttery Italian Christmas bread, fragranced with citrus zest and vanilla and stu... Show more

Traditional Italian Recipe

Health Grade

E+ · Indulgent

Rating

4.4

Time

8 hrs30 min

Price

1,27 €

Calories

544 kcal

vegetarian

holiday/special occasion

italian

gourmet

Method

Soak the raisins

Combine Raisins, rum, and hot water in a small bowl. Stir well, press the fruit under the liquid, and let it soak for 30 minutes so the raisins plump up and soften.

Mix first dough

In the bowl of a stand mixer fitted with the dough hook, combine strong bread flour, sugar, egg yolks, Lievito Madre, and the room-temperature water. Mix on low until no dry flour remains, then knead on medium-low for 8 to 10 minutes until the dough looks smoother and begins to pull together in one stretchy mass.

Add the butter

Add softened unsalted butter a little at a time, waiting until each addition disappears before adding more. Keep kneading for 6 to 8 minutes until the dough is glossy, elastic, and stretches into a thin windowpane without tearing easily. Cover the dough, and keep the remaining butter chilled for the second dough.

Let it rise

Transfer the dough to a tall container, mark the level, cover well, and let it rise in a warm, draft-free place around 26° C until tripled in volume, about 10 to 12 hours. Look for a very airy, domed dough rather than watching the clock alone.

Prep the flavorings

Wash and dry the orange and lemon, then finely grate the zest from both, stopping before the bitter white pith. Dice the candied orange peel and candied citron peel into small, even pieces if needed. Drain the soaked raisins very well and pat them dry, then set 140 g of the remaining butter out to become very soft and reserve the last 10 g for topping.

Mix second dough

Return the risen first dough to the mixer bowl if needed. Add the remaining strong bread flour, remaining sugar, remaining egg yolks, honey, fine salt, the orange and lemon zests, and vanilla extract. Mix on low until combined, then knead on medium-low for 8 to 10 minutes until the dough becomes smooth again and starts pulling cleanly from the sides of the bowl.

Add butter and fruit

Add the very soft butter a little at a time, letting the dough absorb each addition fully before adding more; this usually takes 6 to 8 minutes. When the dough is glossy and stretchy again, add the diced candied orange peel, diced candied citron peel, and the drained raisins. Mix on the lowest speed just until the fruit is evenly distributed and there are no large clumps.

Rest and round

Turn the dough onto an unfloured work surface and use a bench scraper or your hands to fold it into a loose ball. Let it rest uncovered for 30 minutes, then round it again with gentle cupping motions until the surface is smooth and taut.

Pan and proof

Place the dough seam-side down in a 6- to 7-inch panettone paper mold for a 1 kg loaf. Cover loosely and let it proof in a warm spot around 28° C for 3 to 5 hours, until the dome rises to about 1 to 2 cm below the rim.

Heat the oven

Set a rack in the lower third of the oven and preheat to 170° C. Start heating it about 20 minutes before the dough is fully proofed so the oven is steady when the loaf goes in.

Score and bake

Let the top of the dough sit uncovered for a minute or two so it loses any surface stickiness. Using a sharp blade, score a shallow cross, gently lift the four points if you can, and tuck the reserved butter into the center. Bake for 45 to 55 minutes, checking after 45 minutes, until the top is a rich chestnut brown and the center reaches 94° C or a skewer comes out clean.

Cool upside down

Immediately slide 2 long metal skewers through the bottom third of the panettone and hang it upside down between two tall pots or over a deep container. Let it cool completely for 3 to 4 hours before slicing so the delicate crumb sets without collapsing. Serve in wedges, or pull it apart into feathery strands with your hands.