📝 About This Recipe
Hailing from the heart of Milan, this Panettone is a towering achievement of Italian pastry craft, boasting a buttery, cloud-like crumb and a citrus-scented soul. This recipe utilizes a long fermentation process to develop a complex depth of flavor and that signature airy texture that melts on the tongue. Studded with jewel-like candied orange peel and plump raisins, it is the undisputed crown jewel of a festive breakfast or brunch.
🥗 Ingredients
The Pre-Ferment (Biga)
- 3/4 cups Bread Flour (high protein content is essential)
- 1/3 cups Warm Water (approx 100°F)
- 2 teaspoons Active Dry Yeast
The Main Dough
- 3 cups Bread Flour (plus extra for dusting)
- 2/3 cups Granulated Sugar
- 5 large Egg Yolks (at room temperature)
- 1/2 cups Whole Milk (lukewarm)
- 10 tablespoons Unsalted Butter (very soft, high-quality European style)
- 1 tablespoon Honey (clover or orange blossom)
- 1 tablespoon Vanilla Bean Paste
- 1 teaspoon Kosher Salt
The Fruit & Aromatics
- 1 cup Golden Raisins (soaked in warm water or rum for 30 minutes)
- 3/4 cups Candied Orange Peel (finely diced)
- 1 tablespoon Orange Zest (freshly grated)
- 1 teaspoon Lemon Zest (freshly grated)
👨🍳 Instructions
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1
Prepare the Biga: In a small bowl, whisk the warm water and yeast. Stir in the flour until a stiff dough forms. Cover with plastic wrap and let it rise in a warm, draft-free spot for 4-6 hours, or until tripled in size.
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2
In a stand mixer fitted with the paddle attachment, combine the risen Biga with the lukewarm milk, honey, and egg yolks. Mix on low speed until the Biga is broken up and the mixture is smooth.
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3
Add the 3 cups of bread flour and sugar. Switch to the dough hook and knead on low speed for about 5-8 minutes until the dough starts to pull away from the sides of the bowl.
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4
With the mixer running, add the softened butter one tablespoon at a time, ensuring each piece is fully incorporated before adding the next. This 'emulsification' process is key to the silky texture.
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5
Add the salt and vanilla bean paste. Increase the speed to medium and knead for another 10 minutes. The dough should be very elastic, shiny, and pass the 'windowpane test' (you can stretch a small piece thin enough to see light through without it tearing).
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6
Gently fold in the soaked (and drained) raisins, candied orange peel, and citrus zests until evenly distributed throughout the dough.
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7
Transfer the dough to a large, lightly oiled bowl. Cover tightly and allow to rise in a warm spot for 12-15 hours (overnight). The slow cold ferment in the fridge is also an option for better flavor.
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8
Gently turn the dough onto a lightly floured surface. Fold it over itself a few times to degas. Shape into a smooth ball.
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9
Place the dough into a 6-inch wide by 4-inch tall Panettone paper mold. Cover loosely with a damp cloth and let rise for another 3-5 hours until the dough reaches the top rim of the mold.
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10
Preheat your oven to 350°F (175°C). Using a very sharp razor blade or lame, score a shallow 'X' across the top of the loaf. Place a small knob of cold butter in the center of the cross.
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11
Bake for 45-55 minutes. If the top browns too quickly, tent it loosely with foil. The Panettone is done when an instant-read thermometer inserted into the center reaches 190°F (88°C).
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12
Crucial Step: Remove from the oven and immediately pierce the bottom of the Panettone (through the paper) with two long metal skewers. Hang the Panettone upside down between two large pots or boxes for at least 4 hours. This prevents the heavy, buttery dough from collapsing as it cools.
💡 Chef's Tips
Use high-protein bread flour (12.5% protein or higher) to support the high fat and fruit content. Ensure your butter is truly soft but not melted; it should be the consistency of pomade. Don't rush the rising times; the long fermentation is what creates the airy 'alveoli' (holes) in the bread. Always hang the Panettone upside down to cool; failing to do so will result in a dense, sunken loaf. If you don't have candied orange peel, you can use dried cranberries or chocolate chips for a modern twist.
🍽️ Serving Suggestions
Serve thick slices toasted with a generous smear of cultured salted butter. Pair with a chilled glass of Moscato d'Asti or a hot, frothy Cappuccino. Drizzle a slice with warm mascarpone cream or zabaione for an indulgent brunch dessert. Use leftovers (if any!) to make the most luxurious French Toast you've ever tasted. Serve alongside a platter of fresh berries and sharp provolone cheese for a balanced Italian spread.