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    Homemade Panettone - Simplified Recipe

    Homemade Panettone - Simplified Recipe

    Amazing results with incredible aroma - I wish you could smell it!
    This panettone was so fun to make! This is a simplified recipe that delivers amazing results without the complexity of traditional methods. I really wish you could smell the aroma - it's absolutely incredible! The result is super soft with beautiful strands that tear just like authentic panettone should. I recommend starting in the late afternoon to spread the process over two days for the best flavor development.

    Homemade Panettone - Simplified Recipe with Amazing Results

    Follow along with this detailed video guide for perfect panettone every time

    Follow along with the video for a complete visual guide! You'll see exactly how to create the biga starter, develop the enriched dough, and achieve that perfect panettone texture. Watch the video for step-by-step guidance that makes this traditional Italian bread accessible to home bakers.

    For the Biga Starter (Day 1)

    • ½ cup Bread flour(60g)
    • 1 ½ tsp. Fresh yeast(6g, or 1 tsp. (3g) dry yeast)
    • 2 tbsp. Water(30ml)

    For the Main Dough (Day 1 Evening)

    • ½ cup Water(120ml)
    • 1 ½ cups Bread flour(200g)
    • 3 Egg yolks(added gradually)
    • 4 tbsp. Sugar(50g)
    • ¼ cup Softened butter(50g)

    For Day 2 Enrichment

    • 2 Egg yolks
    • ½ tsp. Salt(3g)
    • 2 tbsp. Bread flour(30g)
    • 4 tbsp. Sugar(50g)
    • ⅓ cup Softened butter(80g)
    • ⅔ cup Raisins(100g, soaked overnight)
    • 1 Lemon zest
    • 1 Orange zest
    • 1 tbsp. Honey(20g)
    • ⅓ cup Candied orange peel(50g, optional)

    Day 1 - Creating the Foundation

    1. 1
      Create the biga starter: In a bowl, mix bread flour with fresh yeast (or dry yeast) and water. Mix well until you have a hard dough. The result is a very stiff dough - this is exactly what you want for authentic flavor development.
    2. 2
      Develop the biga: Tear the biga into small pieces to help with fermentation. This increases the surface area and helps the yeast work more effectively.
    3. 3
      First fermentation: Cover and let ferment for 3-4 hours at room temperature. It's full of life! - you'll see bubbles forming as the yeast develops.
      Timer Available:Biga Fermentation (4:00:00)
    4. 4
      Prepare the main dough: Tear biga and place in the mixing bowl. Add water and bread flour. Start mixing - the mix looks dry, but that's normal.
    5. 5
      Initial mixing: Mix until everything clumps together. Don't worry if it looks rough - this is the foundation of your amazing panettone.
    6. 6
      Add enrichment gradually: Tear the dough into small pieces for better absorption. Add two egg yolks and mix until completely incorporated. This gradual addition ensures proper gluten development.
    7. 7
      Continue development: Remove the dough from the hook and add one more egg yolk. Mix for at least 15 minutes - you can increase the speed as the dough develops.
    8. 8
      Add sugar: Remove dough from hook and add sugar. Mix for 10 minutes until the dough becomes smooth and elastic. The dough is ready when it's smooth and shiny
    9. 9
      Incorporate butter: Add half the softened butter and mix until incorporated. Then add the remaining butter and mix for 5 minutes until fully combined.
    10. 10
      Test for readiness: Stretch the dough to check if it's elastic - it's thin enough to see light through. This windowpane test confirms proper gluten development.
      Step 10 illustration
    11. 11
      Shape and rest: With a wet hand gather it into a ball - make sure your hand is wet to prevent sticking. Looks great! Cover and let sit on the counter for 12 hours for incredible flavor development.
      Timer Available:Overnight Rest (12:00:00)

    Day 1 Evening - Prepare the Aromatics

    1. 12
      Soak the raisins: Cover raisins with water and let soak overnight. This plumps them and prevents them from absorbing moisture from the dough.
    2. 13
      Prepare citrus zest: Grate the zest from a lemon and an orange - only use organic citrus for zest to avoid any wax or chemicals.
    3. 14
      Create aromatic mixture: Mix honey with the citrus zest. The aroma is incredible - this will add incredible flavor tomorrow. Cover and let infuse overnight.

    Day 2 Morning - Final Development

    1. 1
      Check the dough: Dough should have quadrupled by now - this massive rise shows the excellent fermentation that happened overnight.
    2. 2
      Deflate and enrich: Deflate the dough and gather everything from the sides. Add two egg yolks and salt. Mix for 5 minutes - you can increase the speed as needed.
    3. 3
      Add flour: Add the additional bread flour and mix for 10 minutes. Remove the dough from hook from time to time - it will ensure even mixing.
    4. 4
      Final sugar addition: Add the remaining sugar and mix for 5 minutes. The dough is ready for the final ingredients - look how elastic it is!
    5. 5
      Add aromatics: Add our aromatic bomb (zest and honey) - this is where the magic happens for authentic panettone flavor.
    6. 6
      Final butter incorporation: Add half the remaining softened butter with a short mix to incorporate it. Then add the remaining butter and mix for 5 minutes. The dough is looking gorgeous!
    7. 7
      Windowpane test: Perform the windowpane test - the dough should be perfectly elastic and translucent when stretched.
    8. 8
      Add fruits: Add the soaked raisins and candied orange peel if using. Mix with a wet hand or spin in the mixer for 10 seconds. I prefer to do it by hand for better control.
    9. 9
      First rise: You can easily lift it from the bowl now. Let the dough rest for 1.5 hours in a warm place for the first rise.
      Timer Available:First Rise (1:30:00)

    Shaping and Final Preparation

    1. 1
      Prepare workspace: Grease the work surface with vegetable oil or butter for easy handling.
    2. 2
      First fold: Grab the dough from the center and lift it. Fold it on itself a couple of times to redistribute the gases and strengthen the dough.
    3. 3
      Shape into ball: Tuck and fold the dough into a tight ball. This creates surface tension for better structure.
      Step 3 illustration
    4. 4
      Second fold: Repeat the process after 30 minutes - lift and fold, then tuck and fold into a tight ball.
      Timer Available:Second Fold Rest (30:00)
    5. 5
      Prepare the mold: Get the mold ready - a 7" (18 cm) panettone mold or deep round pan 4.5" (11.5 cm) high works perfectly.
    6. 6
      Final shaping: After 30 minutes repeat the process - this is the last one. Form a tight ball and place into the mold.
      Timer Available:Final Fold Rest (30:00)
    7. 7
      Final rise: Let it rise until it's 1" (2 cm) from the edge of the mold. This can take 2-4 hours depending on temperature.
    8. 8
      Prepare for baking: Carefully remove the wrap. Optional: leave uncovered for 15 min. to form a skin. Preheat oven to 300°F (150°C) for convection, 320°F (160°C) for conventional ovens.
      300°F (150°C)
    9. 9
      Score and finish: Make two cuts in a cross pattern. Add a small piece of butter in the center for traditional finishing.

    Baking and Cooling

    1. 1
      Bake the panettone: Bake at 300°F (150°C) for 55 minutes (320°F/160°C for conventional ovens).
      300°F (150°C)
      Timer Available:Baking Time (55:00)
    2. 2
      Prepare for cooling: Quickly pierce the sides with two long skewers - this prevents the panettone from collapsing as it cools.
      Step 2 illustration
    3. 3
      Cool properly: Place the panettone upside down to cool using the skewers as supports. Let it rest and get some rest yourself! This prevents the delicate structure from collapsing.
      Step 3 illustration
    4. 4
      Final aging: Ideally, wrap it in an airtight bag and let it sit for a week to absorb all the flavors. But I don't have that patience - we taste now!
    5. 5
      Enjoy your creation: Super soft with incredible aroma! Cut yourself a nice wedge - it's so light! Tears into strands, as a good panettone should. I wish you could smell the aroma - it's absolutely divine!
      Step 5 illustration
    Panettone by Food Language
    Panettone by Food Language
    Panettone by Food Language
    Panettone by Food Language

    Pro Tips for Perfect Panettone

    • This is a simplified recipe - traditional panettone is even more complex, but this delivers amazing results
    • Only use organic citrus for zest to avoid wax and chemicals
    • The windowpane test is crucial - the dough should be translucent when stretched
    • Patience is key - the overnight fermentation creates incredible flavor depth
    • The aromatic bomb (zest and honey) is what gives authentic panettone its signature taste
    • Pierce with skewers and cool upside down to prevent collapse
    • Ideally age for a week wrapped - but few have that patience!
    • Good panettone tears into strands - this texture shows proper development

    Watch the Video Tutorial

    See every step in action! Follow along with the complete video guide for perfect results.

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