Classic Short Traditional Panettone

Ingredients

• unspecified grams Bread flour (type 00) (High‑protein flour for strong gluten development)
• unspecified ml Water (Lukewarm, about 25‑30 °C)
• unspecified grams Beet sugar (finely ground) (Gives a fine crumb and subtle flavor)
• unspecified grams Sourdough starter (refreshed) (Must be refreshed and tripled in volume before use)
• unspecified grams Unsalted butter (Softened at room temperature)
• unspecified pieces Egg yolks (Fresh, room temperature)
• unspecified grams Honey (Adds floral sweetness)
• unspecified grams Granulated sugar (Additional sweetness)
• unspecified grams Salt (Enhances flavor balance)
• unspecified grams Candied orange cubes (Traditional Italian candied orange)
• unspecified grams Raisins (Plumped and rinsed)
• unspecified grams Cocoa butter (Melted for aroma blend)
• unspecified grams Vanilla bourbon beans (Madagascar) (Split and scraped)
• unspecified grams Grated orange peel (Fresh zest)
• unspecified grams Orange paste (Concentrated orange flavor)
• unspecified grams Ground almond (Base of the glaze)
• unspecified pieces Egg whites (For glaze consistency)
• unspecified grams Corn flour (Stabilizes glaze)
• unspecified grams Beet sugar (for glaze) (Adds sparkle to topping)
• unspecified grams Unpeeled almonds (Topping for crunch)
• unspecified ml Vanilla alcohol (for final spray) (Light spray for aroma before bagging)

Instructions

1. Refresh the starter

   Combine water, flour and a portion of the existing starter in a clean container. Mix until smooth and let sit at 28 °C until the volume triples.

   Time: PT2H

   Temperature: 28°C

2. First dough – mixing

   In the stand mixer set to ~70 beats per minute, add the refreshed starter, water, and flour. Mix until the dough becomes shiny and pulls away from the bowl walls. Gradually add softened butter, then incorporate the egg yolks.

   Time: PT25M

   Temperature: 25°C

3. First proof (bulk fermentation)

   Transfer the dough to large containers, cover loosely, and keep at a constant temperature of at least 28 °C with moderate humidity. Let it rise until it has tripled in volume (12‑14 hours).

   Time: PT13H

   Temperature: 28°C

4. Second dough – enrichment and flavor

   Return the bulk‑fermented dough to the stand mixer. Add the remaining flour, honey, granulated sugar, salt, additional yolks, and softened butter. Mix briefly, then add a handful of ice cubes to keep the dough cool. Finally fold in the candied orange cubes and raisins.

   Time: PT50M

   Temperature: 20°C

5. Rest before shaping

   Turn the dough out onto a lightly floured countertop. Let it rest for about 15 minutes to relax the gluten before shaping.

   Time: PT15M

   Temperature: 22°C

6. Shape and final proof

   Round the dough into a tight ball, place it into a large cooking ramekin, and move it into the proofing cell set at 28‑30 °C. Allow it to rise until it almost reaches the top of the ramekin (7‑8 hours).

   Time: PT7H30M

   Temperature: 29°C

7. Prepare the glaze

   In a separate bowl, blend ground almond, egg whites, corn flour, and beet sugar on high speed until a smooth, creamy consistency forms.

   Time: PT10M

   Temperature: 25°C

8. Apply glaze and toppings

   Brush the almond glaze evenly over the risen dough. Sprinkle unpeeled almonds and extra beet‑sugar crystals on top.

   Time: PT5M

   Temperature: 25°C

9. Bake the panettone

   Preheat a ventilated oven to 160 °C. Bake the panettone for about 50 minutes, checking for a deep golden color.

   Time: PT50M

   Temperature: 160°C

10. Check internal temperature

    Insert a digital thermometer into the centre of the loaf. When it reads 96 °C, the panettone is fully baked and moisture‑free.

    Time: PT5M

11. Cool and rest

    Remove the panettone from the tray, place it on a cooling rack, and let it cool completely for 12 hours before any handling.

    Time: PT12H

    Temperature: Room temperature

12. Final storage preparation

    Lightly spray the cooled panettone with vanilla alcohol, place it in a Moplefan (or airtight) bag, seal, and store.

    Time: PT5M

Nutrition Facts

Calories

300

Protein

5 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Bread flour (type 00): All‑purpose flour
• Instead of Beet sugar (finely ground): White granulated sugar
• Instead of Unsalted butter: Margarine (not recommended)
• Instead of Egg yolks: Egg yolk paste
• Instead of Honey: Maple syrup
• Instead of Granulated sugar: Beet sugar
• Instead of Candied orange cubes: Dried orange peel
• Instead of Raisins: Currants
• Instead of Cocoa butter: Vegetable butter
• Instead of Vanilla bourbon beans (Madagascar): Vanilla beans
• Instead of Grated orange peel: Orange zest
• Instead of Orange paste: Orange marmalade
• Instead of Ground almond: Almond flour
• Instead of Egg whites: Aquafaba
• Instead of Corn flour: Cornstarch
• Instead of Beet sugar (for glaze): Granulated sugar
• Instead of Unpeeled almonds: Sliced almonds
• Instead of Vanilla alcohol (for final spray): Vanilla extract diluted with water

Equipment Needed

• Stand mixer with dough hook
• Large proofing containers
• Proofing box or temperature‑controlled cell
• Digital instant‑read thermometer
• Ventilated oven
• Large cooking ramekin (panettone mold)
• Baking tray
• Cooling rack
• Pastry brush (optional)
• Spray bottle (optional)
• Moplefan (or airtight) bag
• Kitchen scale
• Bench scraper (optional)

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Use a kitchen scale for all ingredients; panettone is a precision bake.
• A stand mixer with a dough hook ensures consistent development; hand‑kneading can work but requires more time.
• For an extra aromatic note, add a few drops of orange blossom water to the glaze.

Troubleshooting

Storage

Refrigerator: Wrap tightly in parchment and foil, then place in an airtight container; keeps up to 5 days.

Freezer: Freeze sealed in a freezer‑safe bag for up to 2 months; thaw at room temperature before serving.

Room temperature: Best consumed within 2 days after the 12‑hour cooling period.

Make-Ahead Tips

• Refresh the starter 24 hours before you plan to start the dough.
• The bulk‑fermented dough can be refrigerated for up to 24 hours if you need to delay shaping.
• Glazed panettone freezes well; bake, cool, glaze, then freeze for later use.