Traditional Panettone

• Raisin100g
• Candied orange peel100g
• Salt5g
• Sugar150g (granulated)
• Butter200g (unsalted, softened)
• Whole egg2 large
• Flour500g (strong bread flour)
• Yeast10g (active dry yeast or 200g sourdough starter)
• Egg yolk6 large
• Vanilla extract5ml

How to Make It

• 1

  Activate Yeast & First Dough: In a large bowl, dissolve 10g active dry yeast (or feed 200g sourdough starter) in 50ml warm water with a pinch of sugar. Let sit for 10 minutes until foamy. Add 100g strong bread flour, 50g sugar, 2 large egg yolks, and 50ml warm water. Mix until a shaggy dough forms. Cover and let rise in a warm place for 2-3 hours, or until doubled in size. (If using sourdough, this first rise might take 6-8 hours).

• 2

  Second Dough & Kneading: Add the remaining 400g flour, 100g sugar, 4 egg yolks, 2 whole eggs, 5g salt, and 5ml vanilla extract to the first dough. Knead in a stand mixer with a dough hook on medium-low speed for 15-20 minutes, or until the dough is elastic and smooth. It will be quite sticky initially.

• 3

  Incorporate Butter & Fruits: Gradually add 200g softened, unsalted butter, one tablespoon at a time, allowing each addition to be fully incorporated before adding the next. This can take another 10-15 minutes. The dough should be glossy and very elastic. Finally, gently fold in 100g candied orange peel and 100g raisins until evenly distributed. Avoid overmixing.

• 4

  Second Rise: Transfer the dough to a lightly oiled bowl, cover tightly with plastic wrap, and let it rise in a warm place for another 4-6 hours, or until at least doubled in size. It should be very light and airy. Punch down gently.

• 5

  Form & Final Rise: Gently shape the dough into a smooth ball and place it into a 1 kg panettone paper mould. Cover loosely with plastic wrap or a damp tea towel. Let it rise for a third and final time in a warm, humid environment for 6-8 hours, or until the dough dome reaches just above the rim of the mould. This lengthy rise is crucial for the signature Panettone texture.

• 6

  Bake & Cool: Preheat your oven to 180°C (350°F). Make a small cross incision on top of the panettone and place a tiny knob of butter in the center. Bake for 45-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent with foil. Immediately after baking, invert the panettone by piercing the base with two long skewers and hanging it upside down for at least 3-4 hours to prevent it from collapsing. Chef's Tip: A perfect Panettone is hung to cool for its characteristic dome shape.

• 7

  Serve: Once completely cooled, usually after several hours or overnight, remove the skewers. Panettone is best enjoyed sliced vertically, typically during festive occasions with a glass of sparkling wine or coffee. It keeps well in an airtight container for up to a week.