PANETTONE (Italian Christmas bread: traditional recipe)

Panettone is the most traditional Italian Christmas recipe: a sweet bread loaf which comes in its traditional cupola shape flavoured with raisins, candied orange and citron. The awarded pastry chef Alfonso Pepe teach us how to prepare the traditional naturally leavened Panettone, fluffy and fragrant!

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★ INGREDIENTS

FIRST MIX

Manitoba flour (high protein content flour) 250 g
Sourdough (freshened three times during the day) 65 g
Water 125 g
Butter 70 g
Sugar 65 g
Malt 2 g
Egg yolk 50 g

SECOND MIX

Manitoba flour (high protein content flour) 62 g
Sugar 50 g
Butter 40 g
Egg yolk 50 g
Raisins 150 g
Fine salt 2 g
Vanilla pod 1
Wattle honey 16 g
Candied cedar 30 g
Candied Orange 70 g
Orange paste 75 g
Tangerine paste 30 g
Lemon paste 20 g

Butter 20 g (for the panettone top)

TANGERINE PASTE (OPTIONAL)

Tangerine (or orange or lemon) 250 g
Sugar 125 g

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[graceroll]

I wrote out the recipe for anyone who might also want it!

First Dough
70g softened butter
125g water
250g strong flour
65g sourdough
2g malt
50g egg yolk

Mandarin Paste
250g mandarin
125g sugar

Second Dough
75g orange paste
70g candied orange
62g strong flour
150g raisins (soaked)
50g sugar
50g egg yolk
30g candied cider
20g lemon caste
16g honey
30g mandarin paste
2g salt
1 vanilla pod
40g softened butter

1. Prepare syrup: place sugar, malt and water in bowl. Whisk to dissolve.
2. Place syrup and flour in mixing machine for about 5min (until dough is compacted). Add sourdough and mix again.
3. Meanwhile prepare butter emulsion: whisk the butter, add half of the yolk, whisk, add other half.
4. Add half of the butter to the flour mix. Mix until absorbed (you may have to scrape the dough off of the hook). The dough should be smooth and dry, not sticky. Then add the second half of the butter. Mix until absorbed and remove from the machine.
5. Shape the dough into a nice round boule and leave to rise in a covered bowl for 12 hours - until it is thrice its size.
6. Meanwhile make mandarin paste: cut the mandarin (skin on) into small slices, place in saucepan and add sugar. Leave to sit for 15-20min until the sugar dissolves. Then place over a low heat for 35-40min until they are cooked. Blend into a paste. This is also how you make orange and lemon paste
7. The next day place the risen dough and flour into the mixer, mix to absorb.
8. Add the pastes, honey and vanilla pod (beans scraped) and mix
9. Separately, whisk the butter, and add the yolks half at a time
10. Stop the dough machine and test for elasticity (should be elastic)
11. Add the sugar and mix
12. Add salt and mix until absorbed
13. Add the butter emulsion half at a time to absorb
14. Meanwhile, mix the fruit and the cider together
15. Check if the dough is ready (window paning) if so, add the fruit and mix
16. Once mixed let the dough rest for 20minutes.
17. Shape the dough into a round boule (by coil technique).
18. Weigh the dough to see if it will fit in the mold (this recipe makes 1.5kg)
19. Place in mold and let rise for 6-8 hours
20. Preheat the oven to 175 degrees
21. Sit the panettone in the open air for 30min to form a crust, then cut a cross with a blade and put a knob of butter in the centre of the crust
22. Cook the panettone for 50min
23. Once cooked pierce with two skewers, flip upside down and let cool overnight
24. Close in a food bag for 2 days to let it express its flavours

[mmc]

Thank you very much for the English narration. I saw the original one but without English.
Grazie ! 👍

[littlebabypinky]

😳 I’ve been on a keto diet for about 2 months not bread! But for this I don’t care if a cheat on my diet I could eat the whole thing with some coffee! Amazing 😉

[ryveralexander]

Wow!! The loveliest, I want some double! double !
My first Panettone cake/ bread, I was in Peru during Christmas time, I was staying in a B&B, and there's a Bakery on way home, every afternoon I got one to take home, we'll have coffee, tea before going to bed, one day, the 18 yrs landlord said, don't you know, this is Christmas cake.
I said, then we'll have Christmas everyday!!💕💖💓
Thank you for showing us the ART of baking Panettone!
Looks YUMMY and lovely!
☮️💟

[mme.megapuspa]

I tried your recipe, Panettone turned out soft and delish. Grazie, chef ❤
Greeting from Indonesia

[gracielameneses]

Thank you Chef Giallo Zafferano! This recipe and instructions are beautiful and seem to be the most traditional and accurate. I have made Panettone following a baking book from my cooking school, LCB, but I think they made it too easy and I was not satisfied with the end product. I have been researching for a while until I came across to your method. I definitely will try it. I would like to ask you if you could please make a video to make the Lievito (I hope I spelled it right). Grazie!

[violeta]

Wow, this is the best recipe that I found for panettone. I will try it tomorrow. Thank you for sharing!🤗

[normansmith]

We do In Brasil the same Italian do, very delicious 🤤

[viviarica]

Gracias!!
Ese panettone de ve delicioso.

[lenamahayni]

Thks so much CHEF 👨‍🍳
Merry Christmas 🎄🎁 & Happy New Year 🎊🎈🎆

[vrobaldo]

Dear Chef Zafferano: I truly loved your recipe and decided to make it. First proof was perfect, took 12 hrs. to rise. I mixed it all, the dough felt just right and very elastic, however after 5 hrs-6 hrs., it had not risen much! Any idea why?? I was very careful in following all your instructions, not exact control on temperatures, from 79 to 81F...All my best in the New Year!:)

[melinittaa]

Hi! Thank you so much for this English version 💛 What’s sourdough that’s freshened three times? How do we make it?

[vrobaldo]

Dear Chef: Could you please tell me how long and what temperature I should have the final dough in panettone mold proof?? Last time I tried at 80F (more or less) 6 hrs., but did not rise...maybe it needs a higher temp? more time? Appreciate your reply! Happy New Year:) - and teach us more recipes like this!! It's a wonderful and well detailed recipe!

[marilynpertsoulis]

Thank you for your videos and the translation, much appreciated. The malt can that be substituted for something else I'm having difficulty trying to find it here in Australia especially as it's such a small quantity. Thank you in advance.

[normansmith]

We do panetone in Brasil the recipe very easy!!

[dncviorel]

Compare 12:19 to 12:30...it looks like he's cutting a different panettone than the one he baked. 🤔 PS: I'm grateful that GialloZafferano is translating his content in English. Thank you, guys! Grazie mille!

[carolyn-cdci]

Is it stiff sourdough starter Chef Alphonso using?

Or just 100% hydration sourdough starter?
Thank you.

[trantran]

Thanks so much sir for supper great recipe, i would like to learn make its for Christmas, it’s will great make by ourselves. Today i just bought 2 Panettone for my mother in-law it’s so expensive 29 euros per piece it’s expensive for what it’s.

[xiaoheng]

Can I substitute citrus paste with marmalade and lemon jam? How about substituting sugar with honey?

[agnesyeo]

How do you freshen the sourdough starter 3 times a day? My ambient temperature is 30C. I am new to sourdough baking so need some guide please. Thank you.