Classic Short Traditional Panettone
Recipe by Italia Squisita
A step‑by‑step guide to making a classic short panettone in the traditional Bolognese style. The recipe follows Gino Fabbri’s method, from refreshing the starter to the final glaze, proofing, baking, and storage. Perfect for holiday celebrations or any time you crave authentic Italian sweet bread.
MediumItalianServes 8
Printable version with shopping checklist
Source Video
28h 50m
Prep
8h 25m
Cook
4h 28m
Cleanup
41h 43m
Total
Cost Breakdown
Total cost:$17.55
Per serving:$2.19
Critical Success Points
- • Refreshing and tripling the starter
- • Achieving the shiny, elastic first dough before adding butter
- • Maintaining 28‑30 °C during bulk fermentation and final proof
- • Ensuring the internal bake temperature reaches 96 °C
Safety Warnings
- • Handle hot oven and baking tray with oven mitts to avoid burns.
- • Use the digital thermometer carefully; do not touch the heating elements.
- • Vanilla alcohol is flammable – spray away from open flames.
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