Homemade Panettone with Fresh Yeast: A Step-by-Step Guide for Baking a Traditional Italian Holiday Bread
Panettone is a cherished Italian bread, often made during the Christmas season, with its rich, buttery texture, fragrant citrus zest, and bursts of dried fruit. While it might seem complex to prepare, making panettone at home can be a deeply satisfying experience. This recipe uses fresh yeast and a biga starter to give the dough an authentic flavor and texture. We’ll walk you through each step of the process, from creating the biga to shaping and baking your delicious panettone.
Preparation Time: 12 hours (for biga) + 5 hours (for dough and shaping)
Total Time: Approx. 17 hours (including resting and cooling time)
Yield: 10 servings
Ingredients
The ingredients for panettone are simple but require careful attention. Here’s what you’ll need:
| Ingredient | Quantity |
|---|---|
| Manitoba flour | 50g |
| Fresh yeast | 3g |
| Malt | 1 tsp |
| Whole milk | 30g |
| Manitoba flour | 25g |
| All-purpose flour | 110g |
| Fresh yeast | 4g |
| Eggs | 85g |
| Sugar | 40g |
| Butter | 45g |
| All-purpose flour | 75g |
| Eggs | 53g |
| Egg yolks | 30g |
| Sugar | 50g |
| Butter | 45g |
| Lemon zest | 1 lemon |
| Vanilla bean | 1 pod |
| Candied orange peel | 20g |
| Candied citron | 20g |
| Raisins | 60g |
| Salt | 3g |
| Butter (for greasing) | as needed |
Step-by-Step Instructions
Step 1: Prepare the Biga (Starter)
- Make the Biga: In a mixing bowl, combine 50g of Manitoba flour with 3g of fresh yeast, crumbling the yeast into the flour. Add 1 teaspoon of malt and 30g of whole milk. Use a spatula to mix the ingredients, then transfer the dough to a clean work surface and knead with your hands until you form a compact dough ball.
- Rest the Biga: Place the dough ball back into the bowl and cover with plastic wrap. Let it rest for 12 hours at room temperature. Don’t worry if it doesn’t rise too much—this step is about flavor development.
Step 2: Make the Dough
After the biga has rested, it’s time to make the panettone dough.
- Combine the Ingredients: Take the biga and place it in the bowl of a stand mixer. Add 110g of all-purpose flour, 25g of Manitoba flour, and 4g of fresh yeast. Mix the ingredients on low speed, using the dough hook attachment. Gradually add the 85g of beaten eggs, allowing the mixer to incorporate them slowly into the dough.
- Knead the Dough: Continue kneading the dough until it becomes cohesive and slightly elastic. This process may take a few minutes, but be patient. Once the dough begins to come together, you’re ready to move on.
- Add the Butter: At this point, incorporate the 45g of room-temperature butter into the dough. Add small pieces of butter one at a time, allowing the dough to fully absorb each piece before adding the next. This step is crucial for the smooth, rich texture of panettone.
Step 3: Rest the Dough
- First Rest: Once the dough is well kneaded and smooth, transfer it to a lightly greased bowl, cover it with plastic wrap, and allow it to rest in a warm place (around 26-28°C or 78-82°F) for about 2 hours, or until doubled in size.
Step 4: Prepare the Second Dough
- Add Ingredients: After the first dough has risen, transfer it back to the mixer. Add 75g of all-purpose flour, the remaining 53g of eggs, 30g of egg yolks, the seeds of 1 vanilla bean, and the zest of 1 lemon. Start mixing on low speed until the dough begins to come together. Once it’s incorporated, add 50g of sugar and 3g of salt.
- Knead the Dough: Mix the dough on low speed for several minutes until it’s smooth and well-formed.
- Incorporate the Butter: Just as before, add 45g of butter (cut into small pieces) a little at a time, letting the dough absorb the butter before adding more.
- Add the Candied Fruits: While the dough is mixing, chop the candied orange peel and citron into small cubes. Once the dough is well-formed, add the chopped candied fruits and 60g of raisins into the mix. Allow the mixer to incorporate them evenly into the dough.
Step 5: Shape the Dough
- Rest and Fold: Once the dough is well-mixed and smooth, transfer it to a clean surface. Wet your hands to prevent the dough from sticking, and use a bench scraper or dough scraper to give the dough a few “slap and fold” movements. This involves lifting the dough, slapping it on the work surface, and folding it over onto itself. Repeat this several times to help develop the dough’s texture.
- Final Shaping: After giving the dough a few folds, shape it into a tight ball. This is known as “pirloting” the dough. Cover it with plastic wrap and let it rest for 30 minutes. This brief rest helps the dough relax and rise a little more.
Step 6: Final Rise and Baking Preparation
- Prepare the Panettone Mold: Take a 750g panettone mold (a tall, round one is ideal) and grease it generously with butter. Gently transfer the dough into the mold and let it rise for another 30 minutes at room temperature.
- Score the Dough: After the dough has risen in the mold, take a sharp blade or razor and score a cross on the top of the dough. Place a small piece of butter in the center of the cross.
- Bake the Panettone: Preheat your oven to 180°C (350°F). Place the panettone in the oven and bake for about 40-50 minutes, or until golden brown and cooked through. The interior temperature should reach around 90°C (195°F). If the top starts to darken too quickly, cover it loosely with aluminum foil to prevent burning.
Step 7: Cool the Panettone
- Cool on Spikes: Once baked, remove the panettone from the oven and let it cool upside down. You can place two metal skewers or rods through the sides of the panettone and balance it on two containers (like jars or cans) of equal height to cool it. This prevents the panettone from collapsing as it cools and helps maintain its fluffy texture.
- Let It Cool Completely: Allow the panettone to cool for at least 6 hours before flipping it back upright and removing it from the mold.
Serving and Storing
Once your homemade panettone has cooled completely, it’s ready to be served! Slice it into thick wedges and enjoy its soft, buttery crumb, bursting with dried fruits and citrus zest. Panettone is perfect for a holiday breakfast or as a dessert during Christmas celebrations.
To store, wrap the panettone tightly in plastic wrap and keep it in an airtight container. It will stay fresh for several days, though the flavor is best enjoyed within the first 3-4 days.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Carbohydrates | 45g |
| Protein | 6g |
| Fat | 8g |
| Saturated Fat | 4g |
| Cholesterol | 45mg |
| Sodium | 150mg |
| Fiber | 1g |
| Sugars | 15g |
Making panettone at home can be a rewarding experience, and this recipe ensures you create a soft, flavorful bread that rivals any bakery’s version. The long process allows the dough to develop a rich flavor and texture that makes every slice a true holiday treat. Enjoy the process, share with loved ones, and savor each delicious bite!
