Italian Panettone Made Easy (NEW!) - Christmas Sweet Bread

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and can provide a similar texture.

candied orange peel

🥗Healthier: dried apricots

💰Cheaper: fresh orange zest

Dried apricots add sweetness without the added sugar of candied peel.

almond extract

🥗Healthier: vanilla extract

💰Cheaper: none

Vanilla extract is a common alternative but may alter the flavor.

raisins

🥗Healthier: dried cranberries

💰Cheaper: sultanas

Dried cranberries offer a tart flavor, while sultanas are often less expensive.

For the starter, mix ½ cup (60g) bread flour, 1¼ tsp. (4g) fresh yeast or ⅔ tsp. (2g) dry yeast, and 2 tbsp. (30ml) water.

Tear the biga into small pieces and cover to let ferment for 10-12 hours.

After fermentation, tear the biga again and place it in a mixing bowl with ½ cup (120ml) water and 1 ½ cups (200g) bread flour.

Mix until it comes together as a stiff dough.

Add 3 egg yolks and mix for 10 minutes until shiny.

Add 4 tbsp. (50g) sugar and mix for another 10 minutes until the dough is smooth and shiny.

Add ¼ cup (50g) room temperature butter in pieces, mixing half in first until incorporated, then adding the remaining butter and mixing for about 10 minutes until it pulls from the bowl.

Stretch the dough to check if it’s elastic and thin enough to see light through, then cover and move to the fridge overnight.

Grate the zest from half a lemon and half an orange, and add 1 tbsp. (20g) honey, mixing well and covering to let infuse overnight.

The next morning, deflate the dough and add 2 egg yolks and ½ tsp. (3g) salt, mixing until fully incorporated.

Add ⅓ cup (50g) bread flour and 4 tbsp. (50g) sugar, mixing for 10 minutes until the dough is shiny and elastic.

Add the infused zest and honey mixture, and 5 tbsp. (70g) butter, mixing until incorporated and smooth.

Add ⅓ cup (50g) chocolate chips, mixing with a wet hand or spinning in the mixer for 10 seconds.

Let the dough rest for 1.5 hours, greasing the work surface with vegetable oil or butter.

Grab the dough from the center and lift it, folding it on itself a couple of times to create surface tension, repeating this process after 30 minutes.

Let it rest for another 30 minutes before preparing the mold.

Place the dough into a 4.5" (11.5 cm) by 7" (18 cm) mold and let it rise until it’s 1" (2 cm) from the edge, covering it with a shower cap.

Leave it uncovered for 20 minutes to form a crust, then make two cuts in the top and place a small piece of butter in the center.

Bake at 300°F (150°C) for 55 minutes, or 320°F (160°C) for conventional ovens.

Quickly pierce the sides with two long skewers and place the panettone upside down to cool.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens