Master the Perfect Panettone Recipe for Delicious Holiday Baking

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener.

Start by making aromatics for the bread: in a small bowl, mix 1 tablespoon of honey.

Grate the zest of 2 medium-sized oranges and add to the bowl.

Grate the zest of 1 lemon and add it to the bowl.

Slice open 1 fresh vanilla pod and scrape out the beans, adding them to the mixture.

Optionally, add 1 1/2 teaspoon of dark rum to the mixture and combine everything until well mixed.

Wrap the mixture in plastic and let it marinate at room temperature for 12 to 24 hours.

To make the first dough (Biga), combine 1/3 cup of bread flour, 1/2 teaspoon of granulated sugar, and 1/2 packet of active yeast in a bowl.

Slowly pour in 3 tablespoons of cold water while mixing until combined.

Cover and let it sit at room temperature for 10 to 24 hours, preferably 24 hours.

On the day of making the panettone, check the Biga; it should have doubled or tripled in size with bubbles.

In a stand mixer, add 1 2/3 cup plus 2 tablespoons of bread flour, 3/4 cup of granulated sugar, and the remaining half packet of active yeast.

Mix on low speed while slowly pouring in 1/2 cup of cold water until a dough starts to form.

Add the Biga to the bowl and mix on low speed for 2 to 3 minutes until fully incorporated.

Add 3 egg yolks one at a time, waiting for each to be absorbed before adding the next, taking about 4 to 5 minutes.

Switch to the hook attachment and add 4 tablespoons of softened unsalted butter, one tablespoon at a time, waiting for each to be absorbed before adding the next.

Knead the dough on low speed for 6 to 7 minutes until the bowl is clean and the dough is smooth.

Transfer the dough to a container and let it rise at room temperature for 4 to 5 hours until doubled in size.

If needed, place the dough in an oven with the light on to create a warm proofing environment, using a wooden spoon to keep the door cracked.

After proofing, the dough should be at least two times bigger.

To make the final dough, add the risen dough back to the stand mixer with the hook attachment.

Add 3/4 teaspoon of salt, 1/3 cup of sugar, and 3/4 cup plus 2 tablespoons of bread flour.

Mix on low speed until incorporated, about 3 to 4 minutes.

Add 2 egg yolks one at a time, waiting for each to be absorbed before adding the next.

Add 3 tablespoons of softened unsalted butter, one tablespoon at a time, waiting for each to be absorbed before adding the next.

Knead the dough for 5 minutes on low speed until the bowl is clean and the dough is smooth.

Add the marinated aromatics to the dough and knead for another 4 to 5 minutes until fully combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens