Ingredients
Equipment
Instructions
Starter
- Combine warm milk, yeast, flour, and sugar in a glass bowl, stirring to mix them thoroughly. Cover the bowl with plastic wrap and allow it to sit undisturbed until it is forming bubbles, approximately 30 minutes.
- In a compact bowl, immerse the raisins in either rum or warm water, ensuring they are completely covered. Leave them aside for future use.
Dough
- Begin by preheating the oven to 350°F (178°C).
- Arrange the nuts on a baking sheet, lightly spritz them with water, and toast for approximately 10 minutes. Afterward, transfer the toasted nuts to a cutting board to cool, and then roughly chop them.
- In a mixing bowl, blend together 1 teaspoon of salt, flour, lemon and orange zest, candied orange peel, dried fruit, nuts, rasins, rum, and vanilla extract.
- Using the bowl of an electric mixer equipped with a paddle attachment, beat the butter and sugar at medium speed for approximately 2 minutes, or until the mixture becomes fluffy. Add the eggs and egg yolks and beat thoroughly.Reduce the mixer's speed to low, and gradually introduce the flour mixture, mixing only until everything is combined. Gradually incorporate the starter into the mixture while continuing to beat on low speed until all the ingredients are fully integrated. The dough should not be overly sticky and should have a buttery appearance.
- Place the dough onto a lightly floured surface and knead it for approximately 2 minutes. The dough will become smooth. Next, transfer the kneaded dough into an oiled bowl, cover it, and allow it to rise in a warm location until it has doubled in size, which should take about 1½ hours.
- After the dough has completed its initial rise, it's time to place it in your greased panettone pan (7 inches tall) or use a paper panettone mold. Allow the dough to undergo a second rising in the pan or mold for an additional hour. Make sure to cover it with both plastic wrap and a towel during this period.In a small bowl, beat an egg. Then, brush the egg wash onto the surface of your panettone dough.
- Preheat your oven to 360°F (182°C).
- Uncover the panettone and bake for approximately 45 minutes. The panettone is ready when a wooden skewer inserted into the center of the loaf comes out clean.
- Allow the panettone to cool in the molds for 15 minutes. Afterward, carefully remove the loaves from the molds or pans and transfer them to wire racks to cool completely. Once cooled, dust the panettone with confectioners' sugar.
Video
Notes
Patience is key – The light, fluffy texture comes from slow, long fermentation. If using a lievito madre (natural sourdough starter), allow the dough to rise multiple times for the best flavor and shreddable crumb.
Butter matters – Use high-quality, European-style butter. It contributes to richness, tenderness, and that golden crust.
Room temperature ingredients – Eggs, milk, and butter should be at room temperature to ensure even mixing and proper gluten development.
Fruit prep – Soak raisins and candied peel in warm water, rum, or orange juice to plump them and prevent dryness in the final bread.
Gentle folding – When incorporating fruits, fold gently to avoid deflating the dough.
Mold choice – Bake in a tall, cylindrical panettone mold to maintain its classic dome shape.
Slow cooling – After baking, hang the panettone upside down (using skewers) to cool. This preserves its airy, shreddable texture and prevents collapsing.
*Percent Daily Values (%DV) are based on a 2,000 calorie diet.
Note: Calories primarily come from flour, sugar, and butter. Saturated fat is mainly from butter, while added sugars come from candied fruit and sugar in the dough.
Nutrition Facts (Estimated)
Serving Size 100 g| Nutrient | Amount | %DV* |
|---|---|---|
|
|
||
| Calories | 350 kcal | — |
| Total Fat | 12 g | 15% |
| Saturated Fat | 7 g | 35% |
| Cholesterol | 80 mg | 27% |
| Sodium | 150 mg | 7% |
| Total Carbohydrate | 55 g | 20% |
| Dietary Fiber | 2 g | 8% |
| Total Sugars | 25 g | — |
| Includes Added Sugars | 20 g | 40% |
| Protein | 7 g | 14% |