📝 About This Recipe
Hailing from the heart of Milan, this Panettone is the crown jewel of Italian holiday baking, celebrated for its sky-high rise and incredibly airy, buttery crumb. This recipe honors tradition with a slow-fermented dough enriched with fragrant citrus zest, Madagascar vanilla, and jewel-like dried fruits soaked in aromatic liqueur. Mastering this masterpiece at home results in a cloud-like texture and a complex, sophisticated sweetness that store-bought versions simply cannot replicate.
🥗 Ingredients
The Biga (Starter)
- 1/2 cups Bread Flour (high protein (at least 12.5%))
- 1/4 cups Warm Water (approx 95°F)
- 2 teaspoons Active Dry Yeast (freshness is key)
The Main Dough
- 3 1/2 cups Bread Flour (plus extra for dusting)
- 2/3 cups Granulated Sugar
- 5 pieces Large Egg Yolks (at room temperature)
- 10 tablespoons Unsalted Butter (very soft, high quality)
- 1/2 cups Whole Milk (lukewarm)
- 1 tablespoon Honey (mild blossom honey)
- 1 teaspoon Sea Salt (fine grain)
Aromatics and Fruit
- 1 cup Dark Raisins (soaked in warm water or rum)
- 3/4 cups Candied Orange Peel (finely diced)
- 1 tablespoon Orange Zest (freshly grated)
- 1 tablespoon Lemon Zest (freshly grated)
- 2 teaspoons Vanilla Bean Paste (or seeds from 1 pod)
👨🍳 Instructions
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1
Prepare the Biga: In a small bowl, whisk the yeast into warm water with a pinch of sugar. Let it stand for 10 minutes until foamy. Stir in 1/2 cup of flour to form a thick paste. Cover and let rise in a warm spot for 2 hours until doubled.
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2
First Mix: In a stand mixer fitted with the paddle attachment, combine the lukewarm milk, honey, egg yolks, and the risen Biga. Mix on low speed until the starter is broken up and incorporated.
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3
Add Flour: Gradually add the 3 1/2 cups of flour and the sugar. Switch to the dough hook and knead on low speed for 5-8 minutes. The dough should start to pull away from the sides but remain quite sticky.
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4
Incorporate Butter: With the mixer running, add the softened butter one tablespoon at a time. Wait until each piece is fully absorbed before adding the next. This 'emulsification' process is vital for the silky texture.
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5
Knead and Salt: Add the salt and continue kneading on medium-low speed for another 10-12 minutes. The dough should become shiny, elastic, and pass the 'windowpane test' (stretching thin without tearing).
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6
Add Flavorings: Fold in the orange zest, lemon zest, and vanilla paste. Drain the raisins and pat them dry, then add them along with the candied orange peel to the mixer. Mix on the lowest speed just until evenly distributed.
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7
First Rise: Transfer the dough to a large, lightly buttered bowl. Cover tightly with plastic wrap and let it rise in a warm, draft-free place for 12-15 hours (overnight). It should triple in volume.
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8
Shaping: Gently turn the dough onto a lightly floured surface. Do not punch it down aggressively. Fold the edges into the center to form a smooth ball. Place the dough into a 6-inch wide by 4-inch tall paper Panettone mold.
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9
Second Rise: Place the mold on a baking sheet. Cover loosely with a damp cloth and let rise in a warm spot for 3-5 hours, or until the dough reaches the top rim of the paper mold.
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10
Preheat and Score: Preheat your oven to 350°F (175°C). Use a very sharp razor blade or lame to cut a shallow 'X' across the top of the dough. Place a small knob of cold butter in the center of the 'X'.
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11
Bake: Bake on the lower rack for 45-55 minutes. If the top browns too quickly, tent it loosely with foil after 30 minutes. The Panettone is done when a long skewer comes out clean or the internal temperature reaches 190°F (88°C).
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12
The Hang: This is the secret step! Immediately upon removing from the oven, pierce two long metal skewers through the base of the Panettone (through the paper). Suspend the loaf upside down over a large pot or between two stacks of books. Let it hang for at least 5 hours to prevent the delicate structure from collapsing.
💡 Chef's Tips
Use high-protein bread flour or Italian 'Manitoba' flour; the high gluten content is necessary to support the heavy butter and fruit. Ensure your butter is truly soft (mayonnaise consistency) but not melted, otherwise it won't emulsify into the dough properly. Don't rush the rising times; the long fermentation is what creates the complex flavor and prevents the bread from drying out. If the dough is too sticky to handle during shaping, lightly grease your hands with butter rather than adding more flour. Always hang the Panettone upside down! This is the only way to maintain the iconic airy dome shape as it cools.
🍽️ Serving Suggestions
Serve in vertical wedges with a glass of chilled Moscato d'Asti or Prosecco. Accompany with a dollop of fresh mascarpone cream whisked with a little honey and orange liqueur. Enjoy a slice alongside a thick, hot Italian chocolate (Cioccolata Calda) for the ultimate winter treat. Transform leftovers into the most luxurious French Toast or Bread and Butter Pudding you've ever tasted. Lightly toast a slice and spread with a thin layer of high-quality salted butter for breakfast.