Upside Down Panettone

Ingredients

• 500 g Bread flour (high‑protein) (Provides strong gluten network)
• 150 g Active sourdough starter (Fed and bubbly)
• 100 g Buttermilk (Adds tang and moisture)
• 5 large Egg yolks (Emulsifier, adds richness)
• 200 g Unsalted butter, room temperature (Add gradually to avoid shredding dough)
• 150 g Granulated sugar (Sweetens and tenderizes)
• 10 g Salt (Enhances flavor, added after gluten development)
• 1 bean Fresh vanilla bean (or vanilla paste) (Scrape seeds; optional if unavailable)
• 1.8 g Red mandarin essential oil (food‑grade) (Very potent, use a precise scale)
• 0.4 g Lemon essential oil (food‑grade) (Adds bright note, use sparingly)
• 80 g Candied orange peel, diced (Low‑moisture, adds chewiness)
• 80 g Candied cherries, halved (Low‑moisture, optional)
• 30 g Belgian pearl sugar (For topping, adds crunch and sparkle)
• 1 egg Egg for wash (1 whole egg + 1 yolk + 1 tbsp water) (Brush on before baking for shine and extra rise)

Instructions

1. Mix starter and buttermilk

   In a large bowl combine the active sourdough starter (150 g) with the buttermilk (100 g). Stir until fully incorporated; the mixture will look slightly thick and bubbly.

   Time: PT15M

2. Autolyse / initial fermentation

   Cover the bowl with a damp towel and let the mixture rest for about 45 minutes at room temperature (70‑75 °F). It should become puffy and increase in volume.

   Time: PT45M

3. Add egg yolks, flour, sugar, salt, vanilla, essential oils

   Add the 5 egg yolks, bread flour (500 g), granulated sugar (150 g), salt (10 g), scraped vanilla bean seeds, red mandarin essential oil (1.8 g) and lemon essential oil (0.4 g) to the bowl. Mix on low speed until a shaggy dough forms.

   Time: PT15M

4. Develop gluten

   Increase mixer speed to medium and knead for about 10 minutes until the dough becomes smooth, elastic, and pulls away from the bowl sides. It should pass the “windowpane” test.

   Time: PT10M

5. Incorporate butter

   With the mixer on low, add the softened butter (200 g) a few pieces at a time. Allow each addition to be fully absorbed before adding the next. Continue kneading until the dough is glossy, cohesive, and stretches like a ribbon.

   Time: PT10M

6. Rest before fruit

   Scrape the dough down the sides, cover, and let it rest for 5 minutes to relax the gluten.

   Time: PT5M

7. Add candied fruit

   Fold in the diced candied orange peel and halved candied cherries (80 g each) until evenly distributed. The dough should feel slightly tacky but not wet.

   Time: PT5M

8. Bulk fermentation

   Cover the bowl and let the dough ferment at room temperature for about 2 hours, or until it has roughly doubled in size and shows large bubbles on the surface.

   Time: PT2H

9. Series of folds

   Turn the dough onto a lightly floured surface. Perform a stretch‑and‑fold: pull one edge up, fold over the center, rotate 90°, repeat 4‑5 times. Return to the bowl, cover, and let rest 10 minutes. Repeat the fold‑rest cycle 2‑3 more times (total about 30 minutes).

   Time: PT30M

10. Shape and place in mold

    Lightly oil the paper panettone mold. Gently shape the dough into a ball and place it seam‑side down into the mold. Spray the inside of the mold with a light mist of oil to help the loaf release later.

    Time: PT10M

11. Final proof in mold

    Cover the mold loosely with a clean kitchen towel and let the dough rise until it reaches about 5‑6 cm above the rim (approximately 1 hour).

    Time: PT1H

12. Egg wash and sugar topping

    Whisk together 1 whole egg, 1 yolk, and 1 Tbsp water. Brush the surface of the loaf generously, then sprinkle the Belgian pearl sugar over the top.

    Time: PT10M

13. Bake

    Place the mold on a baking sheet and bake in a pre‑heated oven at 350 °F (180 °C) for 45 minutes, or until the crust is deep golden and a skewer inserted comes out clean.

    Time: PT45M

    Temperature: 350°F

14. Invert and cool upside down

    Immediately after removing from the oven, insert two skewers or fish hooks through the bottom of the paper mold. Hang the loaf upside down (supported by a chair back or bucket) for 30 minutes to set the crumb and prevent collapse.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

55 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Bread flour (high‑protein): All‑purpose flour with added vital wheat gluten
• Instead of Active sourdough starter: 1 tsp instant yeast + 100 ml warm water
• Instead of Buttermilk: Plain yogurt thinned with water
• Instead of Egg yolks: Whole eggs (use 5 yolks + 2 whites)
• Instead of Unsalted butter, room temperature: Margarine (use less)
• Instead of Granulated sugar: Coconut sugar
• Instead of Salt: Sea salt
• Instead of Fresh vanilla bean (or vanilla paste): 1 tsp vanilla extract (use less)
• Instead of Red mandarin essential oil (food‑grade): Red orange zest (less intense)
• Instead of Lemon essential oil (food‑grade): Lemon zest
• Instead of Candied orange peel, diced: Candied citrus zest
• Instead of Candied cherries, halved: Dried cherries soaked in rum
• Instead of Belgian pearl sugar: Coarse turbinado sugar
• Instead of Egg for wash (1 whole egg + 1 yolk + 1 tbsp water): Milk wash

Equipment Needed

• Stand mixer with dough hook
• Kitchen scale (precision)
• Large mixing bowl
• Rubber spatula
• Bench scraper
• Parchment paper or silicone mat (optional)
• 9‑inch paper panettone mold
• Pastry brush (optional)
• Oven
• Cooling rack (optional)
• Skewers or fish hooks for hanging

Critical Steps — Do Not Skip

• Incorporate butter gradually to avoid tearing the gluten network
• Fold the dough during bulk fermentation to trap air
• Hang the baked loaf upside down while it cools to preserve height

Chef Tips from the Video

• Use a digital scale for the essential oils – a few grams make a huge flavor difference.
• For an extra glossy finish, brush the loaf with a second thin egg wash 5 minutes before the end of baking.
• If you don’t have a paper panettone mold, line a high‑sided round cake pan with parchment and fold the edges to create a “paper cup.”

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap; lasts up to 5 days.

Freezer: Freeze wrapped loaf for up to 2 months; thaw at room temperature before serving.

Room temperature: Can sit at room temperature for 2 days if well wrapped.

Make-Ahead Tips

• Prepare the starter‑buttermilk mixture the night before and refrigerate; the dough can be shaped, frozen, and baked directly from frozen (add 10 minutes to bake time).
• Candied fruit can be pre‑soaked in a little rum for extra flavor.