Traditional Italian Panettone with Natural Yeast

Ingredients

• 500 g Bread flour (type 0 or 00) (High‑protein flour for strong gluten development)
• 150 g Natural sourdough starter (100% hydration) (Active, bubbly starter; refreshed twice daily)
• 150 g Water (cold) (Used for autolyse; keep at ~20 °C)
• 30 g Whole milk powder (Provides casein for structure and buffers acidity)
• 120 g Granulated sugar (sucrose) (Main sweetener; contributes to Maillard browning)
• 30 g Honey (Adds flavor and a small amount of hygroscopic sugar)
• 30 g Invert sugar (or light corn syrup) (High hygroscopic power; keeps crumb moist)
• 200 g Egg yolks (Approximately 10 large yolks; provides richness and emulsification)
• 120 g Unsalted butter (82 % fat) (Softened to 18‑22 °C before incorporation)
• 80 g Heavy cream (Adds extra fat and tenderness)
• 10 g Salt (fine sea salt) (Enhances flavor and tightens gluten)
• 10 g Orange zest (Fresh zest for aroma)
• 50 g Candied orange peel (cut into small pieces) (Adds chew and citrus flavor)
• 50 g Raisins (seedless) (Plump and sweet; soak in warm water 10 min then drain)
• 5 g Vanilla bean (scraped) or pure vanilla extract (Adds aromatic depth)

Instructions

1. Autolyse (hydration of flour)

   In a large bowl combine the flour, water, cream, and half of the egg yolks (≈100 g). Mix just until no dry flour remains. Cover and let rest at 20‑22 °C for 60 minutes.

   Time: PT1H

   Temperature: 20-22°C

2. Incorporate starter and sugar

   Add the active sourdough starter and the granulated sugar to the autolysed dough. Mix on low speed for 30 seconds, then increase to medium and knead for 4 minutes until the sugar is fully dissolved and the dough feels smooth.

   Time: PT4M

3. Add honey, invert sugar, and butter

   With the mixer on medium, slowly drizzle in the honey, invert sugar, and the softened butter (18‑22 °C). Continue kneading for 5 minutes until the butter is fully incorporated and the dough is glossy.

   Time: PT5M

   Temperature: 18-22°C

4. Add remaining egg yolks, milk powder, salt, and vanilla

   Add the remaining egg yolks, milk powder, salt, orange zest, and vanilla. Knead for another 4 minutes until the mixture is homogenous and the dough passes the “window‑pane” test.

   Time: PT4M

5. First bulk fermentation (evening dough)

   Transfer the dough to a lightly oiled container, cover, and let rest at 24‑25 °C for 15 minutes to relax the gluten, then shape into a smooth ball and place back in the container for a total of 12 hours (overnight).

   Time: PT12H

   Temperature: 24-25°C

6. Prepare fruit mixture

   In a small bowl toss the candied orange peel and raisins with 20 g melted butter to keep them separate. Set aside.

   Time: PT5M

7. Second dough – incorporate fruit

   After the overnight rest, bring the dough to 32‑33 °C (90‑91°F) for 1 hour to reactivate fermentation. Add the fruit mixture and a final 50‑60 g of cold water drop‑by‑drop while the mixer runs on low for 2 minutes.

   Time: PT2M

   Temperature: 32-33°C

8. Dividing and shaping

   Turn the dough onto a lightly floured surface, divide into 1 kg portions (≈1 kg final weight after baking). Shape each portion into a tight ball, place into paper‑lined panettone molds, and lightly press to fill the mold.

   Time: PT10M

9. Final proof

   Cover the molds with a clean kitchen towel and proof in a warm place (30‑32 °C) for about 6 hours, or until the dough reaches the top of the mold (≈2.7× original volume).

   Time: PT6H

   Temperature: 30-32°C

10. Bake

    Preheat the oven to 170 °C (340 °F). Bake the panettones for 45 minutes. If the tops brown too quickly, cover loosely with foil after 30 minutes.

    Time: PT45M

    Temperature: 170°C

11. Cooling and storage

    Remove the panettones from the molds, place on a cooling rack and let cool completely (at least 2 hours) before slicing. Store as indicated in the storage section.

    Time: PT2H

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

45 g

Fat

15 g

Fiber

1 g