Professional Bakery-Style Guide with Authentic Recipe & Artisan Techniques
Discover the art of making authentic Italian Panettone – the rich, fluffy Christmas bread studded with candied fruit and raisins. Learn the professional methods, step-by-step instructions, and bakery secrets for perfect texture and flavor.
Introduction – Italy’s Holiday Masterpiece
Panettone is more than bread — it’s a celebration of craftsmanship, patience, and festive tradition. Originating in Milan, this dome-shaped sweet bread boasts a feather-light crumb enriched with butter, eggs, and studded with candied citrus peel and plump raisins.
Making panettone at a professional level is a true test of skill, requiring long fermentation, precise temperature control, and attention to detail. This guide brings you the authentic recipe and the professional baker’s approach for flawless results at home or in a bakery.
What Makes This Panettone Exceptional
Long Fermentation – Develops depth of flavor and improves texture.
Perfect Aeration – Achieved through professional kneading techniques.
Balanced Sweetness – Not overly sugary, letting the butter and fruit shine.
Extended Shelf Life – Thanks to the enriched dough and proper cooling method.
Professional Ingredient List (Makes 2 standard panettoni – 1 kg each)
For the Starter (Biga)
150 g (1 cup + 2 tbsp) strong bread flour
100 ml (1/3 cup + 1 tbsp) water (room temperature)
3 g (1 tsp) active dry yeast
First Dough
All of the starter
350 g (2 3/4 cups) strong bread flour
120 g (1/2 cup + 1 tbsp) caster sugar
6 large egg yolks
200 ml (3/4 cup + 1 tbsp) water
150 g (2/3 cup) unsalted butter, softened
Second Dough
All of the first dough
80 g (2/3 cup) strong bread flour
80 g (1/3 cup) caster sugar
4 large egg yolks
1 tsp fine sea salt
100 g (2/3 cup) unsalted butter, softened
200 g (1 1/4 cups) raisins, soaked in warm water & drained
150 g (1 cup) candied orange & lemon peel
Zest of 1 orange & 1 lemon
1 tsp pure vanilla extract
Step-by-Step Professional Method
1. Prepare the Starter
Mix flour, yeast, and water until a rough dough forms.
Cover and ferment at 25°C (77°F) for 12–14 hours, until tripled in size.
2. First Dough
Combine starter, flour, sugar, and yolks in a mixer with a dough hook.
Gradually add water until dough comes together.
Knead for 10 minutes until smooth and elastic.
Incorporate butter in small portions until fully absorbed.
Place in a lightly greased bowl, cover, and proof at 26°C (78°F) for 12 hours until tripled.
3. Second Dough
Add flour, sugar, yolks, salt, and flavorings to the first dough.
Knead until elastic (8–10 minutes).
Incorporate butter gradually.
Add raisins and candied peel, mixing gently to avoid tearing the dough.
4. Shaping & Final Proof
Divide into 2 equal portions and shape into rounds.
Place into panettone paper molds.
Proof at 28°C (82°F) for 5–6 hours until dough crowns over mold edges.
5. Scoring & Baking
Preheat oven to 170°C (340°F).
Score a cross on top and place a small cube of butter in the center.
Bake for 40–45 minutes (internal temp: 92°C / 198°F).
6. Cooling (The Professional Way)
Chef’s Tips for the Perfect Panettone
Flour Choice: Use high-protein flour (W value 350+) for strong gluten development.
Butter Quality: Opt for European-style butter (82% fat) for richer flavor.
Fruit Prep: Soak raisins in rum or Marsala for added aroma.
Patience Pays: Never rush fermentation — flavor develops over time.
Serving Suggestions
Slice into wedges and serve with coffee or dessert wine.
Toast lightly and spread with mascarpone cream.
Pair with sparkling wine for festive brunch.
Storage & Shelf Life
Wrap in cellophane and store in a cool, dry place for up to 10 days.
Freeze (wrapped well) for up to 2 months — thaw at room temperature.
Nutritional Information (per 100 g)
Calories: 360 kcal
Fat: 14 g
Carbs: 52 g
Protein: 7 g
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