Panettone Mandorlato fatto in casa senza planetaria Impasto morbidissimo fatto a mano Spettacolo

Ingredients

• 60 ml Water (room temperature, for starter)
• 7 g Fresh Yeast (crumbled, active)
• 65 g Manitoba Flour (high‑gluten flour for starter)
• 70 g Sugar (first dough, granulated)
• 60 g Unsalted Butter (softened, first dough)
• 60 g Water (first dough, lukewarm)
• 70 g Egg Yolks (approximately 4 yolks, first dough)
• 240 g Manitoba Flour (first dough, high‑gluten)
• 60 g Manitoba Flour (second mix, high‑gluten)
• 60 g Sugar (second mix, granulated)
• 80 g Egg Yolks (approximately 4 yolks, second mix)
• 5 ml Honey (about 1 tsp, liquid honey)
• 90 g Unsalted Butter (room temperature, second mix)
• 5 g Salt (fine sea salt)
• 42 g Water (lukewarm, second mix)
• 120 g Raisins (seedless, plumped in warm water and drained)
• 90 g Candied Orange Peel (cut into small cubes)
• 30 g Candied Citron (cut into small cubes)
• 1 tsp Lemon Zest (freshly grated from one lemon)
• 1 tsp Orange Zest (freshly grated from one orange)
• 1 tsp Vanilla Bean Seeds (seeds scraped from 1/3 of a vanilla bean)
• 80 g Sugar (for glaze, granulated)
• 2 g All-Purpose Flour (about 1/2 tsp, for glaze)
• 1 g Cocoa Powder (pinch, for glaze)
• 15 g Almonds (toasted, for glaze)
• 10 g Hazelnuts (toasted, for glaze)
• 10 g Sliced Almonds (for topping after glaze)

Instructions

1. Make the starter (lievitino)

   Dissolve 7 g fresh yeast in 60 ml lukewarm water, add 65 g Manitoba flour, stir until smooth, cover with plastic wrap and let sit at room temperature for 1 hour until bubbly.

   Time: PT1H

2. First dough – combine main ingredients

   In a large mixing bowl add the starter, 60 g lukewarm water, 70 g egg yolks (≈4 yolks), 70 g sugar, and 240 g Manitoba flour. Mix until a shaggy dough forms, then add 60 g softened butter in two portions, kneading each time until fully incorporated and the dough becomes elastic and smooth.

   Time: PT15M

3. Cold fermentation of first dough

   Cover the bowl tightly with plastic wrap and place it in the refrigerator. Let the dough rest for at least 12 hours (up to 24 hours) to develop flavor and gluten strength.

   Time: PT12H

   Temperature: 4°C

4. Second mix – enrich the dough

   Remove the dough from the fridge, let it sit at room temperature for 30 minutes, then add 60 g Manitoba flour, 60 g sugar, 80 g egg yolks (≈4 yolks), 5 ml honey, 90 g room‑temperature butter, 5 g salt, 42 g water, 120 g raisins, 90 g candied orange peel, 30 g candied citron, 1 tsp lemon zest, 1 tsp orange zest, and 1 tsp vanilla bean seeds. Knead until the dough is smooth, elastic, and all inclusions are evenly distributed.

   Time: PT15M

5. Fold and shape

   Perform a series of gentle folds: stretch the dough, fold it over itself, rotate 90°, and repeat 3‑4 times. Shape the dough into a smooth ball, place it into a greased panettone mold (or an aluminum loaf pan lined with parchment), and cover with plastic wrap.

   Time: PT10M

6. Second cold fermentation

   Re‑seal the mold and refrigerate for at least 12 hours (up to 24 hours). This allows the dough to rise slowly and develop the classic panettone height.

   Time: PT12H

   Temperature: 4°C

7. Bring to room temperature before baking

   Take the panettone out of the fridge and let it sit at room temperature for another 12 hours (or until it feels soft and slightly puffy). This prevents the dough from cracking when baked.

   Time: PT12H

   Temperature: 20-22°C

8. Preheat oven and bake – first stage

   Preheat the oven to 200 °C. Place the panettone on a baking sheet, insert a small pan of hot water (about 60 °C) on the lower rack to create steam, then lower the oven temperature to 180 °C and bake for 10 minutes.

   Time: PT10M

   Temperature: 180°C

9. Bake – second stage

   Reduce the oven temperature to 170 °C and continue baking for an additional 40 minutes, or until the top is deep golden and a skewer inserted in the center comes out clean.

   Time: PT40M

   Temperature: 170°C

10. Prepare the almond‑hazelnut glaze

    While the panettone bakes, toast 15 g almonds and 10 g hazelnuts, then blend them into a fine paste. In a bowl combine 80 g sugar, 2 g flour, a pinch of cocoa powder, and the nut paste; stir until smooth.

    Time: PT10M

11. Glaze the panettone

    When the panettone is out of the oven, brush the warm glaze over the entire surface, then sprinkle sliced almonds on top for decoration.

    Time: PT5M

12. Cool and store

    Leave the glazed panettone in its mold to cool completely for at least 12 hours before slicing. This rest lets the crumb set and the flavors meld.

    Time: PT12H

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Fresh Yeast: 7 g active dry yeast (use 1/3 of the amount)
• Instead of Manitoba Flour: Bread flour
• Instead of Sugar: Caster sugar
• Instead of Unsalted Butter: Margarine (use unsalted)
• Instead of Egg Yolks: Egg yolk paste (1 tbsp per yolk)
• Instead of Manitoba Flour: Bread flour
• Instead of Manitoba Flour: Bread flour
• Instead of Sugar: Caster sugar
• Instead of Egg Yolks: Egg yolk paste (1 tbsp per yolk)
• Instead of Honey: Golden syrup
• Instead of Unsalted Butter: Margarine (unsalted)
• Instead of Salt: Kosher salt (use 1.5× amount)
• Instead of Raisins: Currants
• Instead of Candied Orange Peel: Candied citrus peel mix
• Instead of Candied Citron: Candied lemon peel
• Instead of Vanilla Bean Seeds: 1 tsp vanilla extract
• Instead of Cocoa Powder: Unsweetened chocolate, finely grated
• Instead of Almonds: Hazelnuts
• Instead of Hazelnuts: Almonds

Equipment Needed

• Mixing Bowl
• Kitchen Scale
• Plastic Wrap
• Refrigerator
• Panettone Molds
• Oven
• Baking Sheet
• Parchment Paper
• Thermometer (optional)
• Blender or Food Processor (optional)
• Knife
• Cutting Board
• Measuring Spoons
• Spatula
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Creating and fermenting the starter (lievitino) for 1 hour.
• Cold fermentation of the first dough for at least 12 hours.
• Second cold fermentation after shaping for at least 12 hours.
• Managing oven temperature: 200 °C preheat, 180 °C for 10 min, then 170 °C for 40 min.
• Applying the glaze while the panettone is still warm.

Chef Tips from the Video

• Use a kitchen scale for all ingredients – panettone is a precision bake.
• If you cannot find Manitoba flour, substitute with a mix of 70 % bread flour and 30 % cake flour for similar gluten development.
• For extra aroma, add a splash of orange liqueur (e.g., Cointreau) to the second mix.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic and keep up to 5 days.

Freezer: Freeze in airtight container for up to 1 month; thaw at room temperature before serving.

Room temperature: Best consumed within 2 days if kept in a sealed container.

Make-Ahead Tips

• The starter can be prepared 1‑2 days in advance and kept refrigerated.
• Both cold fermentations can be extended up to 7 days for deeper flavor.
• Glaze can be made a day ahead and stored in a sealed jar at room temperature.

Frequently Asked Questions