Traditional Panettone

Takes 955 minutes | Serves 14 |

Ingredients

600 g all-purpose flour
10 g instant yeast
160 ml water
5 large eggs
1 orange orange zest (finely grated)
68 g sugar
2 tsp vanilla extract
1.5 tsp fine sea salt
170 g unsalted butter (room temperature)
14 g unsalted butter (cold)
1 as needed vegetable oil spray
80 g dark raisins
80 g golden raisins
80 g candied orange peel (or diced dried fruit)
60 ml dark rum
60 ml hot water
60 g slivered almonds (optional)

Steps

Day One: Prep the Dough

• Mix 120 g flour and 10 g yeast in the bowl of a stand mixer. Add water to form a thick batter. Cover and let rise for 45 minutes.
• Combine raisins, candied peel, rum, and hot water in a small bowl. Cover and let soak overnight.
• Whisk 480 g flour with salt in a separate bowl.
• Add eggs to the sponge one at a time in a stand mixer with the paddle attachment. Add orange zest, sugar, and vanilla. Gradually mix in 300 g flour-salt mixture. Scrape the bowl and incorporate remaining 180 g flour.
• Switch to a dough hook and knead on low speed for 8 minutes. Gradually add room-temperature butter. Add 1–4 tbsp extra flour if needed.
• Form the dough into a ball, spray lightly with oil, and cover with plastic wrap. Refrigerate for 8–48 hours.

Day Two: Shape and Bake the Panettone

• Place the panettone mold on a baking sheet. Drain the soaked fruit. Roll dough into a 30 x 38 cm rectangle. Spread fruit and almonds evenly.
• Fold the dough into thirds, then fold again to form a square. Shape into a ball and place seam-side down in the mold. Let rise in a warm spot for 1.5–2 hours.
• Preheat the oven to 190°C (375°F) 30 minutes before baking. Score a shallow cross on the dough’s surface and place the cold butter in the center.
• Bake at 160°C (325°F) for 30 minutes. Cover with foil and bake an additional 40–45 minutes until golden brown and internal temperature reaches 90°C (195°F). Cool in the mold on a wire rack.