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This builds the dough in two separate stages, first a smaller enriched starter dough that rises on its own, then combined with the remaining flour, eggs, and butter, which is the traditional method that gives panettone its signature light, airy, almost cottony texture over a long rise. Soaking the dried fruit in warm water or rum beforehand plumps it back up so it bakes into soft, juicy pockets rather than hard, chewy bits.
Per serving
290kcal
Calories
6g
Protein
Prep Time
60 min
Cook Time
45 min
Servings
12 people
Difficulty
hard
38g
Carbs
13g
Fat
1g
Fiber
15g
Sugar
Follow step-by-step with voice guidance.
In a small bowl, cover the raisins and candied citrus peel with warm water or rum and let soak for 15 minutes, then drain well.
In a large bowl, combine half the flour with the yeast and warm milk, mixing until a smooth batter forms. Cover and let rise for 1 hour, until bubbly.
Add the remaining flour, sugar, salt, eggs, and egg yolks to the risen batter, mixing until combined.
Add the softened butter a few tablespoons at a time, kneading well after each addition, until the dough is smooth and elastic.
Gently knead in the soaked raisins and candied peel.
Place the dough in an oiled bowl, cover, and let rise for 2 to 3 hours, until doubled.
Gently deflate the dough and shape it into a ball, placing it in a panettone paper mold or a tall, greased cake pan.
Cover and let rise for another 1.5 to 2 hours, until it crowns above the mold.
Preheat the oven to 180°C (350°F).
Bake for 40 to 45 minutes, until deeply golden and a skewer inserted into the center comes out clean, tenting with foil if it browns too quickly.
If using skewers, invert the panettone upside down to cool for several hours to help it hold its tall shape.
Build the Dough in Two Stages: This traditional method, starting with a smaller enriched batter before adding the rest of the ingredients, is what gives panettone its light, airy, cottony texture. Soak the Dried Fruit First: Plumping the raisins and candied peel in warm water or rum beforehand keeps them soft and juicy in the finished bread, rather than hard and chewy. Cool Upside Down: Inverting the tall panettone after baking helps it hold its shape rather than collapsing under its own weight while cooling.
Building it in two stages, starting with a smaller enriched batter that rises on its own, is the traditional technique that gives panettone its light, airy, almost cottony texture over a long fermentation.
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