📝 About This Recipe
Rising from the heart of Milan, this Panettone is a towering achievement of holiday baking, characterized by its incredibly airy, buttery crumb and jewel-like dried fruits. This labor of love utilizes a multi-stage fermentation process to achieve its signature cloud-like texture and complex, honey-sweet aroma. Perfumed with Tahitian vanilla and citrus zest, it is more than just a cake—it is a festive masterpiece that embodies the warmth and elegance of an Italian Christmas.
🥗 Ingredients
The Biga (Pre-ferment)
- 1/2 cup Bread Flour (high-protein/strong flour)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 1/3 cup Warm Water (105°F to 110°F)
The Main Dough
- 3 cups Bread Flour (plus extra for dusting)
- 1/2 cup Granulated Sugar
- 1/2 teaspoon Kosher Salt
- 3 pieces Large Eggs (at room temperature)
- 3 pieces Large Egg Yolks (for richness and color)
- 10 tablespoons Unsalted Butter (very soft, room temperature)
- 1 tablespoon Honey (preferably orange blossom)
Aromatics and Fruit
- 1 cup Golden Raisins (soaked in warm water or rum)
- 1/2 cup Candied Orange Peel (finely diced)
- 1 tablespoon Orange Zest (freshly grated)
- 1 teaspoon Lemon Zest (freshly grated)
- 2 teaspoons Vanilla Bean Paste (or 1 vanilla bean, scraped)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm water and yeast for the biga. Stir in the 1/2 cup of flour until a smooth paste forms. Cover with plastic wrap and let rise in a warm spot for 45-60 minutes until doubled and bubbly.
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2
In the bowl of a stand mixer fitted with the paddle attachment, combine the biga, eggs, egg yolks, honey, vanilla, and citrus zests. Mix on low speed until combined.
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3
Add the 3 cups of flour, sugar, and salt. Switch to the dough hook and knead on low speed for 5-7 minutes. The dough will be very sticky, but resist the urge to add more flour; it needs this hydration for the airy texture.
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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 creates the silky crumb.
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5
Once the butter is in, increase the speed to medium and knead for 8-10 minutes. The dough should become shiny, elastic, and eventually pull away from the sides of the bowl (though it will still be soft).
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6
Drain the raisins and pat them dry. Fold in the raisins and candied orange peel by hand or on the lowest mixer speed until evenly distributed.
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7
Transfer the dough to a large, lightly greased bowl. Cover with plastic wrap and let it rise in a warm, draft-free environment for 2-3 hours, or until tripled in size.
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8
Gently deflate the dough and shape it into a smooth ball. Place it into a 6-inch wide by 4-inch tall paper Panettone mold. Cover loosely and let rise again for 2-3 hours until the dough reaches the top rim of the mold.
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9
Preheat your oven to 350°F (175°C). Use a very sharp razor blade or lame to score a shallow 'X' on the top of the dough. Place a small knob of butter (about 1 tsp) in the center of the 'X'.
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10
Bake for 45-50 minutes. If the top browns too quickly, tent it loosely with foil after 30 minutes. The Panettone is done when a long skewer inserted into the center comes out clean, or the internal temperature reaches 190°F.
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11
Crucial Step: Immediately upon removing from the oven, pierce the bottom of the Panettone (through the mold) with two long metal skewers or knitting needles. Suspend the loaf upside down between two large pots or boxes.
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12
Let the Panettone cool completely upside down for at least 6 hours (or overnight). This prevents the delicate, buttery structure from collapsing as it cools.
💡 Chef's Tips
Ensure your eggs and butter are truly at room temperature to prevent the dough from 'breaking' during mixing. If your kitchen is cold, place the dough in an oven that is turned OFF with the pilot light or interior light on for a consistent rise. Do not skip the upside-down cooling; without it, the tall, airy crumb will compress under its own weight. For the best flavor, make the dough a day ahead and let the first rise happen slowly in the refrigerator overnight. Use high-quality candied fruit; avoid the neon-colored supermarket varieties in favor of artisanal citrus peels.
🍽️ Serving Suggestions
Serve thick wedges with a dollop of fresh mascarpone cream or zabaione. Pair with a glass of chilled Moscato d'Asti or a dry Prosecco to cut through the richness. Enjoy toasted the next morning with a smear of high-quality salted butter and a cappuccino. For a decadent dessert, serve alongside a glass of Vin Santo or a warm Italian hot chocolate.