Traditional Panettone

Ingredients

• 30 g Active sourdough starter (maintained) (Used for the initial Lievito Madre feed)
• 680 g Water (for starter) (Room temperature for feeds; 1 L at 80°F (26°C) for the starter bath)
• 680 g Bread flour (for starter) (High‑protein flour for strong gluten development)
• 165 g Granulated sugar (for dough) (First addition in the dough)
• 130 g Additional granulated sugar (Added later with honey and salt)
• 8 g Honey (Adds subtle floral note)
• 750 g Bread flour (for dough) (Main flour for the panettone dough)
• 150 g Lievito Madre (stiff starter) (Active starter after 3‑day development)
• 380 g Unsalted butter (room temperature) (Divided into three portions; keep soft for emulsions)
• 150 g Egg yolks (Approximately 15 large yolks, divided into two emulsions)
• 260 g Mandarin paste (Made from fresh mandarins and sugar; can be prepared ahead)
• 8 g Salt (1½ teaspoons)
• 335 g Raisins (Soaked 1 day before in 1 cup rum + 1 cup water)
• 240 ml Rum (For soaking raisins; optional if avoiding alcohol)
• 155 g Candied orange and lemon peel (Prepared 3 days ahead; see instructions)
• 1 pod Vanilla bean (Seeds scraped into mandarin paste)
• 300 g Water (for dough) (Room temperature)

Instructions

1. Initial Lievito Madre Feed

   Combine 30 g sourdough starter, 30 g water and 60 g bread flour in a glass container. Mix well and let sit at room temperature (78‑82 °F / 25‑28 °C) for 8 hours.

   Time: PT8H5M

   Temperature: 78-82°F

2. Six Refreshments (Day 1‑2)

   Repeat the feed (30 g water + 30 g starter + 60 g flour) six times, each followed by an 8‑hour rest at the same temperature.

   Time: PT48H30M

   Temperature: 78-82°F

3. Starter Bath

   Prepare a bath of 1 L water at 80 °F (26 °C) with 3 g sugar. Submerge the starter for 15 minutes, then remove, press out excess water, and keep half for the next feed.

   Time: PT15M5M

   Temperature: 80°F

4. First Post‑Bath Refresh

   Mix 30 g starter, 30 g water and 60 g bread flour. Knead by hand three times, roll tightly, place back in a glass container, cover with 80 °F water and let rest 4 hours.

   Time: PT4H5M

   Temperature: 80°F

5. Second Post‑Bath Refresh

   Repeat the same feed (30 g starter, 30 g water, 60 g flour), roll, and rest for another 4 hours at 80 °F.

   Time: PT4H5M

   Temperature: 80°F

6. Third Post‑Bath Refresh (Final)

   Feed with 30 g starter, 80 g water and 160 g flour. Knead thoroughly, roll, and rest 4 hours at 80 °F.

   Time: PT4H5M

   Temperature: 80°F

7. Drain and Set Aside Lievito Madre

   Place the starter in a strainer, discard the water, and let it drain. Keep the starter ready for the dough.

   Time: PT5M

8. Combine Base Dough Ingredients

   In the stand mixer bowl, add 300 g water, 165 g sugar and 600 g bread flour. Mix on low speed until just combined.

   Time: PT5M

9. Incorporate Lievito Madre

   Add 150 g active Lievito Madre to the mixture and mix until fully incorporated.

   Time: PT2M

10. Prepare Butter‑Egg Yolk Emulsion

    Whisk 150 g softened butter with 150 g egg yolks (about 9 yolks) one yolk at a time until a smooth, glossy emulsion forms.

    Time: PT10M

11. Add First Emulsion to Dough

    With the mixer on low, drizzle the butter‑egg yolk emulsion into the dough, allowing it to incorporate fully.

    Time: PT5M

12. Knead Until Dough Pulls Away

    Knead on medium speed for about 20 minutes, or until the dough clings to the bowl walls and forms a smooth, elastic ball.

    Time: PT20M

13. Finish Kneading by Hand

    Turn the dough onto a lightly floured surface and stretch‑fold for 5 minutes until shiny and elastic.

    Time: PT5M

14. Bulk Fermentation Overnight

    Place the dough in a greased bowl, cover with plastic wrap, and let rest in a warm place (80 °F / 26 °C) for 10‑12 hours, or until it triples in size.

    Time: PT11H0M

    Temperature: 80°F

15. Morning Strengthening Feed

    Add 150 g bread flour to the risen dough and knead in the stand mixer until fully incorporated.

    Time: PT5M

16. Make Mandarin Paste

    Cut 4 small mandarins into cubes, combine with 110 g sugar in a saucepan, let rest 30 minutes. Simmer on low heat 40 minutes until juice reduces, then blend to a smooth paste.

    Time: PT1H17M

17. Incorporate Mandarin Paste

    Add the cooled mandarin paste to the dough and mix on low speed until evenly distributed.

    Time: PT5M

18. Second Butter‑Egg Yolk Emulsion

    Whisk 100 g softened butter with 115 g egg yolks (≈6 yolks) until smooth, then add to the dough and knead briefly.

    Time: PT5M

19. Add Sugar, Salt, and Honey

    Stir in the remaining 130 g sugar, 8 g salt and 8 g honey. Knead until the dough is glossy and elastic.

    Time: PT5M

20. Fold in Soaked Raisins

    Add the rum‑soaked raisins (335 g) and gently fold until evenly distributed.

    Time: PT2M

21. Fold in Candied Citrus Peel

    Add 155 g candied orange and lemon peel and mix gently.

    Time: PT2M

22. Final Mix and Rest

    Mix the dough until all inclusions are well incorporated, then let rest 10 minutes.

    Time: PT15M

23. Shape and Pre‑Proof

    Divide the dough into two equal pieces, shape each into a tight ball using a dough scraper, cover with a towel and let rest 10 minutes.

    Time: PT10M

24. Final Proof in Panettone Molds

    Place each ball into a greased panettone mold. Proof at 78‑82 °F (25‑28 °C) for about 4 hours, or until the dough reaches the top edge of the mold.

    Time: PT4H0M

    Temperature: 78-82°F

25. Score and Butter Top

    Score the tops with a bread knife and place a small piece of butter on each.

    Time: PT2M

26. Bake

    Bake in a pre‑heated oven at 330 °F (165 °C) for 15 minutes.

    Time: PT15M

    Temperature: 330°F

27. Hang Upside‑Down to Cool

    Immediately insert two skewers into the base of each panettone and hang them upside‑down (e.g., over a pot with wooden spoons) overnight. This keeps the crumb lofty and prevents sinking.

    Time: PT12H0M

28. Final Slice and Serve

    Remove the skewers, let the panettone come to room temperature if needed, slice and enjoy.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

55 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Active sourdough starter (maintained): Commercial yeast (not recommended for authentic Lievito Madre)
• Instead of Bread flour (for starter): All‑purpose flour (slightly lower protein)
• Instead of Granulated sugar (for dough): Coconut sugar
• Instead of Honey: Maple syrup
• Instead of Bread flour (for dough): All‑purpose flour
• Instead of Unsalted butter (room temperature): Margarine (not recommended)
• Instead of Egg yolks: Pasteurized egg yolk liquid
• Instead of Mandarin paste: Orange marmalade
• Instead of Raisins: Dried cranberries, Dried cherries
• Instead of Rum: Fruit juice
• Instead of Candied orange and lemon peel: Candied citrus zest
• Instead of Vanilla bean: Vanilla extract (½ tsp)

Equipment Needed

• Stand mixer with dough hook
• Kitchen scale
• Mixing bowls
• Rolling pin (optional)
• Glass container (large, for starter)
• Fine‑mesh strainer
• Saucepan
• Blender or immersion blender
• Dough scraper
• Panettone molds (large, paper or metal)
• Oven
• Skewers or wooden spoons
• Thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Maintaining proper temperature (78‑82 °F) for Lievito Madre feeds and final proof.
• Achieving a smooth butter‑egg yolk emulsion to avoid curdling.
• Overnight bulk fermentation – dough must triple in size.
• Hanging the baked panettone upside‑down to preserve its lofty crumb.

Chef Tips from the Video

• Use a kitchen scale for every ingredient – panettone is a precision bake.
• If you cannot find mandarins, use high‑quality orange marmalade as a substitute.
• A light mist of water on the oven walls creates steam, helping the crust stay soft.

Troubleshooting

Storage

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

Freezer: Freeze individually wrapped slices for up to 2 months.

Room temperature: Best eaten within 2 days; keep in a sealed container.

Make-Ahead Tips

• Prepare Lievito Madre at least 3 days in advance; it can be kept refrigerated for up to a week between feeds.
• Mandarin paste can be made 2 days ahead and stored in the fridge.
• Candied citrus peel and rum‑soaked raisins can be prepared 3 days ahead.

Frequently Asked Questions