Panettone Recipe

Ingredients

• FOR THE STARTER (Night 1)
• 150g bread flour
• 100g lukewarm water
• 2g instant yeast
• 1 tbsp sugar7
• FOR DOUGH 1 (Day 2 Morning)
• All of the starter
• 200g bread flour
• 80g sugar
• 3 egg yolks (room temperature)
• 100g unsalted butter (softened)
• 60g lukewarm water
• 1 tsp vanilla extract
• Zest of 1 orange and 1 lemon
• ½ tsp salt
• FOR DOUGH 2 (Day 2 Afternoon)
• All of Dough 1
• 100g bread flour
• 2 egg yolks
• 30g sugar
• 30g butter (softened)
• 200g mixed dried fruit (e.g. raisins, sultanas, chopped candied orange peel)
• 1 tbsp dark rum or orange juice (for soaking fruit)
• Butter for greasing and brushing

Instructions

1. NIGHT 1 - MAKE THE STARTER
2. Mix flour, water, yeast and sugar in a bowl until smooth.
3. Cover and let it ferment at room temperature overnight (8–12 hours) until bubbly and doubled.
4. DAY 2 MORNING - MAKE DOUGH 1
5. In a stand mixer, combine the starter with flour, sugar, egg yolks, zest, vanilla and water.
6. Mix with a dough hook on low speed until dough starts forming.
7. Add softened butter in small portions, mixing after each addition.
8. Knead for 10–12 minutes until the dough becomes smooth and elastic.
9. Cover and let rise in a warm spot for 3–4 hours, until tripled.
10. DAY 2 AFTERNOON - Make Dough 2 and Add Fruit
11. Soak the dried fruit in rum or juice while Dough 1 rises.
12. To the risen Dough 1, add flour, sugar and egg yolks. Mix until combined.
13. Add softened butter bit by bit, kneading until smooth again (another 10 minutes).
14. Drain the soaked fruit and pat dry. Add to dough and gently fold to distribute evenly.
15. Transfer to a lightly greased bowl, cover and chill for 1 hour to firm up.
16. SHAPE & FINAL PROOF
17. Shape the chilled dough into a tight ball.
18. Place it seam-side down into a panettone mould or tall baking tin (about 15cm diameter x 10cm tall).
19. Cover loosely and let rise until the dough crowns just above the mould edge (can take 4–5 hours).
20. BAKE THE PANETTONE
21. Preheat oven to 170°C (fan 160°C).
22. Score a cross on top of the dough. Dot with a few cubes of cold butter if desired.
23. Bake for 45–55 minutes until deeply golden and a skewer comes out clean.
24. If browning too fast, tent with foil in the last 15 minutes.
25. COOL UPSIDE DOWN
26. Immediately skewer the base with two long metal skewers or bamboo sticks.
27. Hang upside down between two supports (e.g. a drying rack) and cool completely for 6–8 hours to prevent collapse.
28. SERVE & STORE
29. Once cooled, wrap in baking paper and foil. Best enjoyed within 3 days or freeze for up to a month.