Panettone Italian Christmas 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.

Prepare a stiff starter by mixing 15 g active starter, 50 g flour, and 25 g water. Mark the jar to track the rise.

Let the stiff starter rise for 6 to 7 hours until it triples in size.

In a mixer bowl, combine flour, water, sugar, egg yolks, and butter.

Add 80 g of the stiff starter to the mixer bowl, cutting it into pieces for easier mixing.

Attach the mixer hook and start mixing. Adjust hydration with 80 to 100 g of water as needed.

Once the dough comes together, add 60 g sugar little by little.

Add 2 egg yolks one by one after the dough is smooth.

Incorporate 40 g butter into the dough gradually.

Perform the windowpane test to check dough elasticity.

Transfer the dough to a bowl and let it rise in a warm place for 12 to 14 hours or at room temperature, then refrigerate overnight.

After refrigeration, let the first dough come to room temperature before cutting it into pieces for the second dough.

In a mixer bowl, combine the first dough pieces, flour, water, sugar, butter, salt, raisins, candied orange peels, pistachio, egg yolk, honey, and zest of lemon and orange.

Mix until smooth, adding 30 g sugar and 10 g honey during the process.

Incorporate 50 g butter gradually, and add 5 g salt.

Mix for 10 to 15 minutes until the dough is elastic.

Add 80 g raisins, 40 g pistachio, and 50 g candied orange peel to the dough and mix for 1 to 2 minutes.

Oil the surface and round the dough gently, letting it rest for 10 to 15 minutes.

Divide the dough into two pieces, each about 300 to 400 g, and round them up gently.

Place the dough into panettone molds and let them rise for 4 to 6 hours, depending on room temperature.

Score the top of the dough with a sharp blade from four sides and place a knob of butter in the center.

Brush with egg wash and sprinkle with almonds or desired toppings.

Bake at 170°C for 40 to 50 minutes, using steam during baking.

Check the internal temperature; it should be between 90°C to 95°C when done.

Pierce the base with metal skewers and let the panettone cool upside down overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens