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Chef John's Panettone
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Prep Time:
45 minutes
Cook Time:
40 minutes
Total Time:
1525 minutes
Savoury Italian Christmas bread filled with rum-soaked fruits, ideal for festive baking!
Ingredients:
  • 0.5 cup all-purpose flour
  • 0.25 cup cold water
  • 0.25 cup sourdough starter
  • 0.5 cup golden raisins
  • 0.5 cup dried cherries, quartered
  • 0.5 cup diced dried pineapple
  • 0.25 cup rum
  • 0.25 cup warm water
  • 1 (.25 ounce) package active dry yeast
  • 2 large eggs
  • 0.33333334326744 cup white sugar
  • 2 tablespoons white sugar
  • 1.5 teaspoons vanilla extract
  • 1 tablespoon freshly grated lemon zest
  • 1 tablespoon freshly grated orange zest
  • 2.5 cups all-purpose flour
  • 1.25 teaspoons fine salt
  • 6 tablespoons butter, at room temperature
  • 1 large egg
  • 1 tablespoon water
Instructions:
  • Combine flour, cold water, and sourdough starter in a bowl the day before baking. Cover and let it sit at room temperature for 8 hours to overnight.
  • Combine raisins, cherries, and pineapple in a bowl. Mix in rum and let the fruit soak overnight, stirring occasionally.
  • In a bowl of a stand mixer with a dough hook attachment, combine warm water and yeast and let it dissolve for 10 minutes. Mix in eggs, 1/3 cup plus 2 tablespoons sugar, vanilla extract, orange zest, lemon zest, and panettone starter. Add flour and salt.
  • Knead the dough until it is very smooth and elastic for about 10 minutes. If necessary, stop to scrape down the sides of the bowl. Add the butter and knead until it is fully incorporated, and the dough is soft and slightly sticky, approximately 5 minutes. Transfer the dough to your work surface.
  • Shape the dough into a rough ball using wet fingers and a bench scraper. Return the dough to the bowl, cover, and let it rise until doubled in size, around 3 hours.
  • Shape the dough into a rough ball on your work surface, then place it in a resealable plastic bag. Refrigerate for 8 hours to overnight.
  • Take the dough out of the bag and press it into a flat rectangle. Sprinkle with flour, roll out to at least 1/2-inch thickness, and cover the entire surface with dried fruit. Roll the dough into a log, sealing in the fruit, then bring both ends towards the middle and shape it into a ball.
  • Transfer the dough ball into a wide, low paper panettone mold. Seal with plastic wrap and allow the dough to rise until it reaches at least 2/3 of the way up the sides, about 3 to 4 hours.
  • Preheat the oven to 350°F (175°C) for the perfect cooking temperature.
  • Combine the egg and water, then brush the mixture over the panettone. Make 2 crosswise slits on top.
  • Bake in the preheated oven for 40-45 minutes until beautifully browned. Insert 2 skewers through either side of the panettone, and flip it over into a panettone hole or a Dutch oven. Allow to cool upside-down for 2 hours.
  • Remove the skewers and cut into bite-sized pieces.

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