The Panettone is more than just a cake—it's a symbol of Italian holiday spirit and artisanal baking heritage. Originating from Milan, this towering, dome-shaped sweet bread has become a cherished centerpiece during Christmas and New Year celebrations across Italy and beyond. With its soft, fluffy interior enriched with candied orange, raisins, and sometimes chocolate, the Panettone is a true test of a baker’s skill and patience.
Preparing an authentic Panettone is a labor of love that takes days of fermentation, folding, and careful baking, but the result is pure joy in every bite. Whether gifted in decorative boxes or sliced at festive tables alongside a glass of sparkling wine, Panettone brings families together to share a piece of tradition, sweetened with generations of love.
First Mixture:
Prepare the mother yeast as linked above. Break it into small pieces, and place it in a mixer with the flour and water. Start mixing on low speed.
Slowly incorporate the sugar in three additions, increasing mixer speed to medium during the process.
Add the butter and continue mixing until the dough is elastic and smooth (30–45 min, 75.2°F final temp, pH 5.60).
Let it rise for 16 hours at 80.6°F.
Second Mixture:
Add the second flour to the risen dough. Mix for 8–10 minutes.
Gradually incorporate sugar, honey, vanilla, and yolks in three additions.
Add salt and softened butter until fully combined.
Fold in raisins and candied orange peel.
Shaping and Proofing:
Rest the dough 1 hour, then portion into 450g balls.
Shape 3 times with 15-minute rests between rounds.
Place in paper molds, insert skewers, and proof at 82°F, 70% humidity until 1 inch from the top.
Scoring and Baking:
Score the top with a cross, add two butter cubes, and fold the flaps over.
Bake at 350°F for 45–50 minutes (internal temp 187–190°F).
Cooling:
Cool upside down using skewers for at least 6 hours before slicing.
Calories: 410 | Fat: 20g | Carbs: 50g | Sugar: 25g | Protein: 6g
