Italian Panettone Made Easy - 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.

Start in the late afternoon to make the starter.

In a bowl, mix ½ cup (60g) bread flour, 1 ½ tsp. (6g) fresh yeast or 1 tsp. (3g) dry yeast, and 2 tbsp. (30ml) water.

Mix well until it forms a hard dough called biga.

Cover and let the biga ferment for 3-4 hours.

Tear the biga into small pieces and place in a mixing bowl.

Add ½ cup (120ml) water and 1 ½ cups (200g) bread flour to the mixing bowl and start mixing.

Mix until everything clumps together, then tear the dough into small pieces and add two egg yolks.

Mix until completely incorporated, then remove the dough from the hook and add one more egg yolk.

Mix for at least 15 minutes, increasing the speed if desired.

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

Add ¼ cup (50g) softened butter in two halves, mixing until incorporated each time.

Test the dough's readiness by stretching it; it should be thin enough to see light through.

Gather the dough into a ball with wet hands, if desired, and cover it.

Let the dough sit on the counter for 12 hours.

Soak ⅔ cup (100g) raisins in water overnight.

Grate the zest from a lemon and an orange, using organic citrus.

Add 1 tbsp. (20g) honey and the zest to the dough mixture and mix well, then cover and let infuse overnight.

The next day, check that the dough has quadrupled in size and deflate it.

Gather the dough from the sides and add two egg yolks and ½ tsp. (3g) salt.

Mix for 5 minutes, increasing the speed if desired.

Add 2 tbsp. (30g) bread flour and mix for 10 minutes, removing the dough from the hook periodically.

Add 4 tbsp. (50g) sugar and mix for 5 minutes until the dough is shiny.

Add the honey and zest mixture and ⅓ cup (80g) softened butter in two halves, mixing until incorporated each time.

Perform the windowpane test to check elasticity.

Add the soaked raisins and optional ⅓ cup (50g) candied orange peel, mixing by hand or in the mixer for 10 seconds.

Let the dough rest for 1.5 hours in a warm place.

Grease 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 form a tight ball.

Repeat the folding process after 30 minutes.

Prepare the mold (7" (18 cm) x 4.5" (11.5 cm)).

After 30 minutes, repeat the folding process one last time and form a tight ball.

Place the dough into the mold and let it rise until it's 1" (2 cm) from the edge.

Carefully remove the wrap and optionally leave uncovered for 15 minutes to form a skin.

Make two cuts on the top of the dough, raising the corners slightly, and add a small piece of butter.

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

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

Let it rest and ideally wrap it in an airtight bag to sit for a week to absorb flavors, though tasting immediately is also an option.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens