Italian Panettone Made Easy (NEW!) – Christmas Sweet Bread

If you’ve been wanting to make a truly soft and fragrant Italian panettone at home, this version is a great place to start. I refined the process to keep the steps clear while giving you that tall Christmas sweet bread with long strands, rich aroma and a beautiful rise. The dough is smooth, the method is reliable and the final result feels like something straight from an artisan bakery.

This recipe is divided into the Biga, the First Dough and the Second Dough. Preparing each section ahead of time makes the whole workflow smooth and relaxed.

*My other awesome channels:*
Food Language 👉 https://www.youtube.com/@sweet-bread-recipes
Cookie Corner 👉 https://www.youtube.com/@The-Cookie-Corner

============= *Section 1: Biga (Starter)* =============

*Ingredients:*
* Bread flour – ½ cup (60g)
* Fresh yeast – 1¼ tsp (4g) or dry yeast – ⅔ tsp (2g)
* Water – 2 tbsp (30ml)

*Steps:*
1. Combine all ingredients and mix into a stiff dough.
2. Tear the dough into small pieces.
3. Cover and let ferment for 10 to 12 hours until full of life.

============= *Section 2: First Panettone Dough* =============

*Ingredients:*
* Water – ½ cup (120ml)
* Bread flour – 1 ½ cups (200g)
* Egg yolks – 3
* Sugar – 4 tbsp (50g)
* Room temperature butter – ¼ cup (50g)

*Aromatic mix for later:*
– Zest of 1 lemon (or half if large)
– Zest of 1 orange
– Honey – 1 tbsp (20g)

*Steps:*
1. Tear the fermented *biga* and place it in the mixing bowl.
2. Add the *water* and *bread flour* and mix until it forms a stiff dough.
3. Tear the dough again to help it better absorb the other ingredients.
4. Add the egg yolks and *mix for about 10 minutes* until shiny.
5. Add the *sugar* and continue mixing until smooth.
6. Add *half the butter* and mix until absorbed, then *add the rest.*
7. *Mix* until the dough pulls from the bowl and becomes elastic.
8. Check the dough using a *windowpane test.*
9. Cover and *refrigerate overnight.*
10. Prepare the *aromatic mix* by grating the citrus zest and mixing it with honey. Cover and let infuse overnight.

============= *Section 3: Second Panettone Dough (the next morning)* =============

*Ingredients:*
* Egg yolks – 2
* Salt – ½ tsp (3g)
* Bread flour – ⅓ cup (50g)
* Sugar – 4 tbsp (50g)
* Butter – 5 tbsp (70g)
* Aromatic mix (honey and citrus zest)
* Chocolate chips – ⅓ cup (50g)

*Steps:*
1. Remove the dough from the fridge. It will have risen slightly.
2. Deflate it.
3. Add the *egg yolks* and *salt* and mix until fully combined.
4. Add the *bread flour* and mix for about 10 minutes.
5. Add the *sugar* and mix until smooth.
6. Add the *aromatic honey citrus mixture.*
7. Add *half the butter,* incorporate lightly, then *add the rest.*
8. Mix for 5 minutes until shiny and elastic. Stop before overmixing.
9. Perform another *windowpane test.*
10. Add the *chocolate chips* and mix gently by hand or with a short low speed spin.

============= *Shaping and Baking* =============

1. Let the dough rest for 1.5 hours.
2. Grease your work surface with oil or butter.
3. Lift the dough from the center and fold it over itself.
4. Rotate and tighten the surface to build tension.
5. Rest for 30 minutes and repeat the fold.
6. Rest another 30 minutes, tighten again and shape into a ball.
7. Place into a panettone 1kg mold (7 inch or 18 cm diameter and 4.5 inch or 11.5 cm height).
8. Let rise until the dough is about 2 cm from the top.
9. Leave uncovered for 20 minutes so a thin crust forms.
10. Score two cuts on top and place a small piece of butter in the center.
11. Bake at 300°F (150°C) for 55 minutes, or 320°F (160°C) for conventional ovens.
12. Immediately pierce the sides with long skewers and cool upside down.
13. Leave it to rest overnight for the best texture.

Enjoy your homemade panettone!

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Get your panettone molds here: https://amzn.to/4oFdWh4 or here https://amzn.to/4q0f9AV
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