Panettone

Ingredients

• 5 ounces raisins – soaked in warm water, drained, and patted dry
• 2.5 ounces candied orange peel – finely chopped
• 1 ounces candied citron – finely chopped
• 1 orange – zested
• 1 vanilla bean – split and seeds scraped
• 10 ounces bread flour – high-protein, divided
• 4.25 ounces water
• 3.5 ounces granulated sugar – divided
• 1 tbsp honey
• 5 egg yolks – at room temperature, divided
• 4 ounces unsalted butter – softened, divided
• 1 tsp fine sea salt
• 3.5 ounces stiff sourdough starter – 45% hydration, fed and very active
• 1 tsp neutral oil – for greasing bowl and hands
• 1 tsp unsalted butter – for topping before baking

Instructions

1. Build a stiff starter (ahead, same day): From a ripe sourdough starter, feed to 45% hydration so it forms a firm dough; keep warm (78–82°F) and give 1–2 refreshments 3–4 hours apart until very domed and aromatic. You will need 3.5 oz active stiff sourdough starter for the mix.
2. Prep fruit and aromatics: Soak the raisins in warm water for 20–30 minutes, drain well, and pat completely dry. Finely chop the candied orange peel and candied citron. Zest the orange. Split the vanilla bean and scrape the seeds; stir the seeds into the honey to form an aromatic paste (reserve the pod for another use).
3. First dough (evening): In a stand mixer bowl, combine 4.25 oz water, 8 oz of the bread flour, 1.75 oz of the granulated sugar, 3 egg yolks, and the 3.5 oz stiff sourdough starter. Mix on low just until combined, 2–3 minutes, then knead on medium-low until a smooth, elastic dough forms, 6–8 minutes.
4. Add fat to the first dough: With the mixer running on low, add 2 oz of the softened unsalted butter in small pieces, allowing each addition to fully absorb before adding more. Increase to medium and knead until the dough is shiny, strong, and stretches to a thin windowpane without tearing, 6–10 minutes. Form into a tight ball.
5. First rise: Lightly oil a bowl with the neutral oil, place the dough inside, cover, and ferment warm (78–82°F) until tripled in volume and very domed, 10–12 hours.
6. Second dough (morning): Deflate the risen dough in the mixer bowl. Add the remaining 2 oz bread flour, the remaining 1.75 oz granulated sugar, the remaining 2 egg yolks, the fine sea salt, and the honey mixed with vanilla seeds plus the orange zest. Mix on low until fully incorporated, 3–4 minutes, then knead on medium-low to regain strength, 4–6 minutes.
7. Enrich the second dough: Add the remaining 2 oz softened unsalted butter a little at a time until fully absorbed and the dough again shows a strong windowpane, 5–8 minutes. The dough should be very extensible, silky, and only lightly tacky.
8. Incorporate fruit: Reduce speed to low and mix in the drained raisins, chopped candied orange peel, and candied citron just until evenly distributed, 1–2 minutes. Turn the dough onto an unfloured surface and rest, uncovered, 20 minutes.
9. Shape: Lightly grease your hands with a film of the oil. Using the pirlatura technique, tighten the dough into a smooth, taut ball by cupping and rotating it against the surface until the top is glossy and the skin is tight, 30–60 seconds.
10. Pan: Set a 1-kg paper panettone mold on a sheet pan. Place the shaped dough seam-side down into the mold. Cover loosely and proof warm (80–84°F) until the dome reaches 1 inch above the rim, 5–7 hours.
11. Preheat: Near the end of proofing, preheat the oven to 350°F (175°C) with a rack in the lower third.
12. Score and top: Using a sharp oiled blade, score a shallow X across the top. Gently lift the four flaps slightly, place the 1 tsp unsalted butter at the center, and lay the flaps back down.
13. Bake: Bake at 350°F until deeply golden and the internal temperature at the center reaches 190–195°F, 40–50 minutes. If browning too fast, tent loosely with foil after 25–30 minutes. The loaf should feel light for its size and sound hollow when tapped.
14. Hang to cool: Immediately pierce two or three wooden skewers through the base about 1 inch from the bottom, then invert the panettone between supports so it hangs upside down. Cool completely in this position for 6–12 hours to set the airy crumb.
15. Rest and serve: Once fully cool, store in a bag at room temperature for at least 12 hours before slicing to allow moisture to equilibrate. Slice into tall wedges with a serrated knife and serve.