Artisan Panettone I Full recipe, from Lievito Madre to Finished Bread

How to Make Panettone at home from scratch , full and easy recipe. This bread is so delicious and special I know you will love it. Get Also the recipe for Lievito Madre and Candied Fruits. This Panettone recipe is adapted from the great Italian master pastry Chef Giallo Zafferano I A Knead to Bake

Ingredients

Stiff Starter
30 grams (2 tbsps) Sourdough Starter
30 grams (2 tbsps) Water
60 grams ( ½ cup) Bread Flour

Lievito Madre

First Refreshment
30 grams (2 tbsps) Stiff Starter
30 grams (2 tbsps) Water
60 grams (½ cup) Bread Flour

Second Refreshment
Lievito Madre
50 grams (3 tbsps + 1 tsp) Water
100 grams (1 cup) Bread Flour

Third Refreshment
Lievito Madre
80 grams (⅓ cup) Water
160 grams (1 ¼ cups) Bread Flour

First Dough
600 grams (4 ¾ cups) Bread Flour
300 grams (1 ¼ cups) Water
165 grams (⅞ cup) Sugar
150 grams (⅔ cup) Lievito Madre
180 grams (3/4 cup) Butter at room temperature
150 grams or about 9 egg yolks.

Second Dough
150 grams (1 cup) Bread Flour
260 grams (1 cup) Mandarin paste
100 grams (¼ cup) Butter
115 grams or 6 egg yolks
130 grams (⅔ cups of sugar)
8 grams (1 ½ tsp) Salt
30 grams (4 ½ tsps) Honey
335 grams (2 ¼ cups) Raisins
155 grams (½ cup) Candied Orange and Lemon Peels
1 vanilla pod

Mandarin Paste
4 small mandarins
110 grams (½ cup) Sugar

Soaked Raisins
335 grams (2 ¼ cups) Raisins
1 cup of rum
1 cup of water

Candied Orange Peels
Peel of 4 oranges
120 grams (½ cup) Water
70 grams (⅓ cup) Sugar

Candied Lemon Peels
Peel of 4 lemons
120 grams (½ cup) Water
70 grams (⅓ cup) Sugar

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Equipment:

Music:
Jolly old St Nicholas (Instrumental) by E's Jammy Jams Youtube Audio Library

[vrobaldo]

Dear Chef: Just wanted to let you know that I decided to make another Panettone! Last time, it left such a smell in my home, and the taste was incredible...I got hooked:) So, it's almost time to bake now. This time, all has gone according to plan, no problems at all with proofing or anything. I expect a beautiful bread to taste in the morning. I wanted to THANK YOU from my heart for all your assistance that gave me the confidence to try again. We'll eat it in your name...LOL...

[gracielameneses]

I have been researching for a while to get a Panettone traditional method. Your recipe, is what I was looking for. I needed instruction on making the Lievito Madre, and I am very happy I found it here! Thank you very much! I love your board, it is gorgeous! Thanks again!

[priayief]

This is one of the most intriguing recipes I've ever viewed. But, it's the most complicated. I applaud those that have tried it. It's not something I would try myself.

Thanks for posting.

[Diasporicjourney]

I just made it! Well, I hanged them upsidedown overnight and now I think they are ready! Wow, what fun to make this recipe! Thank you!

[jennyw]

I just finished it and was my third time doing this recipe again and turned very good. I made four of 16 oz mold panettone’s .Thank you so much for sharing .

[vrobaldo]

Dear Chef: I wanted to thank you for all your help in teaching me how to make Panettone. I finally decided to grow my own Lievito Madre. Took 31 days. I refreshed it and made beautiful Panettone!! So, although it took me a total of 3 months to learn it, I did:) Thank you!!!

[patricksmith]

I had tried to make panettone last year....not so much luck. I found your recipe here and especially love the step by step guidelines on the lievito madre. I am now halfway through and the dough looks just as it should. I wanted to thank you so much for sharing your expertise and insights, and I will share another post tomorrow once the panettone is baked. Thank you!

[braboleao]

Incredibly nice and well done!
I love this video!
I'm baking and selling Sourdough bread for a year and I didn't make any panetone yet! This video is inspiring me. Thank you!

[cgonzaj]

Seguí el paso a paso exactamente como lo enseñas y el resultado fue algo extraordinario, muchas gracias por enseñar semejante receta, es de un sabor inolvidable, realmente el mejor panettone jamás antes probado!!!

[tramanhphamngoc]

So much work, should make this once a year, only for Christmas to appreciate how special it is! Thank you for sharing this recipe!

[kristilko]

I mean... I do my bread and everything every day with sourdough, but this is from another universe :) This would be an awsome challenge :D

[JulioRubenViñales]

Gracias por la receta, tan completa y practica.Saludos desde Argentina.

[davidseverson]

Wow I would have to say this recipe is for experts only I’m having trouble just making one loaf of sourdough perfectly
You are the man

[quicksmitty]

Looks delicious..lots of work! Thank you for your explanation of Lievito Madre. Very clear and easy to follow. You make a great teacher!

[claireharvey]

I have been making your panettone recipe for the past few days. Wonderful! If we say that happiness tastes like that ... well, it was a great happiness shared by my family. Light, soft, airy, homemade candied fruit, what a delectable taste. There are several steps and it takes patience but the result is definitely worth it. And what a pleasure to see the lievito madre evolve, it's magic. Your video is very well explained and helps a lot in making the recipe. It was my second panettone but nothing to do with the first. To be done again for the greatest pleasure of my family and friends. Thank you for sharing.

[mercedesaschenbrenner]

Thank you Daniel! I’m just gonna be brave and make it. Your very detailed recipe for sure gotta be the key to my success.

[aurorarosacia]

OMG! Never thought baking panettone takes that long! First time I’ve tasted panettone was at my son-in law’s place. His Mom sent him one from the US and I loved it❤️

[hoopxerciser]

I just made panettones for the first time using your recipe. I must say it was truly amazing. It was soft and fluffy and my friends love it so much. This may seem like a lot of work but it's so worth it. Thanks for sharing. I kept the remaining pasta madre in the fridge as I wasn't sure if I would make again. Now it seems like I have to. I intend to refresh it in a week's time starting with the first refreshment formula. Please correct me if I am wrong.

[nataliemartin]

So far so good on the recipe though thank you. I'm excited to see the final product

[gabila]

Truly impressed.
A few ideas for your consideration.
Replace the water at the moment of mixing in the flour with milk.
Soak the raisins in rum and incorporate 50 ml of that infused rum into the recipe. The alcohol will help the down rise
Use dried cherries instead of raisins.
Use small cut pieces of turkish delight as replacement or addition to the raisins
Top the panettone with a almond/egg white/ sugar mix.
Again, your recipe and presentation are amazing