International Cuisine > International Baking & Pastry > European Baking > Panettone (Italian)
Authentic Homemade Panettone
Bake your own fluffy and flavorful Panettone at home. This traditional Italian sweet bread is perfect for the holidays or any special occasion. Enjoy the rich aroma and delicate taste of homemade goodness.
Ingredients
- 500 g Strong Bread Flour
- 7 g Active Dry Yeast
- 120 g Granulated Sugar
- 4 Large Eggs
- 2 Egg Yolks
- 180 g Unsalted Butter, softened
- 2 tbsp Honey
- 1 tbsp Orange Zest
- 1 tsp Lemon Zest
- 1 tsp Vanilla Extract
- 8 g Salt
- 150 g Raisins
- 100 g Candied Orange Peel
First Dough (Lievito Naturale Refreshment)
Day 1 (Morning): Refresh your lievito naturale (or use a biga starter). Mix 50g of lievito naturale with 50g of strong bread flour and 25ml of water. Knead into a ball, score a cross on top, and place in a tall glass. Mark the starting level and cover. Let it rise until it triples in size (approximately 4-6 hours). This step is crucial for the flavor and texture of your Panettone. If using a commercial yeast preferment instead, prepare a poolish: 100g flour, 100g water, and a pinch of yeast. Let it ferment for 12-14 hours at room temperature.
Second Dough (First Dough Incorporation)
Day 1 (Afternoon): In a large bowl (or stand mixer), combine the refreshed lievito naturale (or poolish), 150g of strong bread flour, 60g of sugar, 2 large eggs, and 70g of softened butter. Knead until a smooth and elastic dough forms. This may take 15-20 minutes by hand or 8-10 minutes in a stand mixer. Cover the dough and let it rise in a warm place for another 3-4 hours, or until doubled in size.
Third Dough (Final Dough)
Day 1 (Evening): Add the remaining 350g of flour, 60g of sugar, 2 large eggs, 2 egg yolks, 110g of softened butter, honey, orange zest, lemon zest, vanilla extract, and salt to the second dough. Knead again until a very smooth, elastic, and slightly sticky dough forms. This is the most important kneading stage! Slowly incorporate the raisins and candied orange peel until evenly distributed. This dough should be extremely soft and well-developed. This step is what creates the traditional soft texture. Allow the dough to rest in a bowl for 1 hour.
Shaping and Proofing
Day 1 (Night): Gently shape the dough into a ball and place it in a Panettone paper mold. Cover loosely with plastic wrap and let it proof in a warm place (ideally around 26-28°C/79-82°F) for 10-12 hours, or until the dough reaches the top of the mold. The proofing time depends greatly on the strength of your starter and the temperature.
Baking
Day 2 (Morning): Preheat your oven to 170°C (340°F). Using a sharp knife or razor blade, score a cross on the top of the Panettone. Place a small cube of butter (about 10g) in the center of the cross. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, tent it loosely with foil.
Cooling Upside Down
Immediately after baking, insert two metal skewers horizontally through the base of the Panettone, about 2 inches from the bottom. Hang the Panettone upside down between two pots or on a specialized Panettone hanging rack. Let it cool completely upside down (for at least 12 hours) to prevent it from collapsing. This is critical for the traditional light and airy texture.
Serving
Once completely cooled, remove the skewers and serve the Panettone. It's best enjoyed fresh, but it can be stored in an airtight container for up to a week.
Nutrition Facts Estimated per 100g of product
Calories: 350 kcal
Carbohydrates: 50g
Protein: 8g
Fat: 14g
Saturated Fat: 8g
Sugar: 25g
Fiber: 2g
Sodium: 150mg
Other Considerations for Nutrition
The nutrition information is an estimate and can vary based on specific ingredients and portion sizes. Panettone is a relatively high-calorie and high-sugar food. It is best enjoyed in moderation.
FAQ
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What if I don't have a lievito naturale?
You can use a strong commercial yeast starter or poolish as described in the First Dough step. The flavor will be slightly different, but still delicious. -
Why is it important to cool the Panettone upside down?
Cooling upside down prevents the Panettone from collapsing under its own weight and helps to maintain its light and airy texture. -
Can I add other fruits or nuts?
Yes, you can add other dried fruits, nuts, or chocolate chips to the dough along with the raisins and candied orange peel. Just be mindful of the overall weight of the additions to ensure the dough doesn't become too heavy. -
The Panettone took longer than 50-60 minutes to bake. Is this normal?
Yes, baking times can vary depending on your oven. Use a wooden skewer to test for doneness. If the top is browning too quickly, tent it with foil. Aim for an internal temperature of 94-96°C (200-205°F).