This is a full, step-by-step tutorial on how to make a real Italian panettone at home — using a strong, active lievito madre, two dough stages, and long hand-kneading for that perfect silky, stretchy crumb.This method takes time and effort, but the result is absolutely worth it: a tall, soft, beautifully aromatic panettone with a moist, elastic interior.
Happy baking, and I hope this recipe brings you wonderful results!Feel free to subscribe or follow for more artisanal baking videos. ❤️
📦 FULL LIST — Perfect for Printing or Preparation
Total Ingredients Needed:
100 g lievito madre
→ 3.5 oz
320 g strong flour (13–14% protein)
→ 2 ½ cups
120 ml water
→ ½ cup
155 g sugar
→ about ⅔ cup (0.67 cup)
(equivalent to ~⅓ cup + 3 tbsp)
110 g egg yolks (approx. 6 yolks)
→ 6 yolks
(each yolk is ~18 g)
180 g butter, soft
→ ¾ cup butter (1½ sticks, or 12 tbsp)
20 g honey
→ 1 tablespoon
½ tsp vanilla
→ ½ teaspoon (same)
4 g salt
→ ¾ teaspoon
120–180 g filling of your choice
→ 1–1½ cups filling
(chocolate chips, candied orange peel, dried fruit, nuts)
🥣 1. FIRST DOUGH (Impasto 1)
Ingredients (EU + US)
100 g lievito madre
→ 3.5 oz
120 ml water
→ ½ cup
220 g strong flour (13–14% protein)
→ 1 ¾ cups
85 g sugar
→ ⅓ cup + 1 tbsp
55 g egg yolks (about 3 yolks)
→ 3 yolks
80 g butter (soft, not melted)
→ ⅓ cup (5.5 tbsp)
🥣 2. SECOND DOUGH (Impasto 2)
Ingredients (EU + US)
All of the first dough
100 g strong flour
→ ¾ cup
70 g sugar
→ ¼ cup + 1 tbsp
20 g honey
→ 1 tbsp
½ tsp vanilla
4 g salt
→ ¾ tsp
55 g egg yolks (about 3 yolks)
→ 3 yolks
100 g butter (soft)
→ 7 tbsp (just under ½ cup)
Filling (120–180 g total)
→ 1–1½ cups total
chocolate chips
candied orange peel
raisins
nuts
🔥 4. BAKING INSTRUCTIONS (EU + US temperatures)
Preheating:
Regular oven: 165°C → 330°F
Convection/Fan oven: 150–155°C → 300–310°F
Baking time:
50–60 minutes
Check at minute 45:
Use a long skewer → if it comes out dry, it’s ready.
For best accuracy:
Internal temperature must reach 94–96°C
→ 201–205°F
🔄 Cooling (essential!)
Insert metal or wooden skewers through the bottom of the panettone
Turn it upside down
Suspend it over a deep pot, large bowl, or between two chairs
Cool completely for at least 8 hours
35 Comments
This is a full, step-by-step tutorial on how to make a real Italian panettone at home — using a strong, active lievito madre, two dough stages, and long hand-kneading for that perfect silky, stretchy crumb.This method takes time and effort, but the result is absolutely worth it: a tall, soft, beautifully aromatic panettone with a moist, elastic interior.
Happy baking, and I hope this recipe brings you wonderful results!Feel free to subscribe or follow for more artisanal baking videos. ❤
📦 FULL LIST — Perfect for Printing or Preparation
Total Ingredients Needed:
100 g lievito madre
→ 3.5 oz
320 g strong flour (13–14% protein)
→ 2 ½ cups
120 ml water
→ ½ cup
155 g sugar
→ about ⅔ cup (0.67 cup)
(equivalent to ~⅓ cup + 3 tbsp)
110 g egg yolks (approx. 6 yolks)
→ 6 yolks
(each yolk is ~18 g)
180 g butter, soft
→ ¾ cup butter (1½ sticks, or 12 tbsp)
20 g honey
→ 1 tablespoon
½ tsp vanilla
→ ½ teaspoon (same)
4 g salt
→ ¾ teaspoon
120–180 g filling of your choice
→ 1–1½ cups filling
(chocolate chips, candied orange peel, dried fruit, nuts)
🥣 1. FIRST DOUGH (Impasto 1)
Ingredients (EU + US)
100 g lievito madre
→ 3.5 oz
120 ml water
→ ½ cup
220 g strong flour (13–14% protein)
→ 1 ¾ cups
85 g sugar
→ ⅓ cup + 1 tbsp
55 g egg yolks (about 3 yolks)
→ 3 yolks
80 g butter (soft, not melted)
→ ⅓ cup (5.5 tbsp)
🥣 2. SECOND DOUGH (Impasto 2)
Ingredients (EU + US)
All of the first dough
100 g strong flour
→ ¾ cup
70 g sugar
→ ¼ cup + 1 tbsp
20 g honey
→ 1 tbsp
½ tsp vanilla
4 g salt
→ ¾ tsp
55 g egg yolks (about 3 yolks)
→ 3 yolks
100 g butter (soft)
→ 7 tbsp (just under ½ cup)
Filling (120–180 g total)
→ 1–1½ cups total
chocolate chips
candied orange peel
raisins
nuts
🔥 4. BAKING INSTRUCTIONS (EU + US temperatures)
Preheating:
Regular oven: 165°C → 330°F
Convection/Fan oven: 150–155°C → 300–310°F
Baking time:
50–60 minutes
Check at minute 45:
Use a long skewer → if it comes out dry, it's ready.
For best accuracy:
Internal temperature must reach 94–96°C
→ 201–205°F
🔄 Cooling (essential!)
Insert metal or wooden skewers through the bottom of the panettone
Turn it upside down
Suspend it over a deep pot, large bowl, or between two chairs
Cool completely for at least 8 hours
But how do you make your grape must starter?
it's so much work at the first step already!!! thank for sharing 🙂
Perfect. Thank you
Caterina…Saludos y cariños.
Yo hice tu masa madre con uvas y es genial.Gracias.
Ya he hecho 2 veces pan con ella..está fuerte en la nevera..parece un queso con muchos hoyitos…
Pero quisiera hacer el Panetón…
Thank you!!
Wow what a lot of work! But with superb results! I will never look at a panettone the same way again! Thank you for an excellent, interesting and informative presentation:)
Hola Caterina, gracias por tan espectacular receta de Panettone, un trabajo arduo q da como resultado un inigualable producto, saludos cordiales
I am simply mesmerized… Amazing!!! Thank you
❤❤❤❤❤❤❤❤❤❤ gracias
Thank you for the recipe! Is it for one panetonne or two? And the idea paper mold should be 500gr or 750gr?
Very impressed. Congratulations 🎊
Good morning my friend and thank you for sharing. This looks absolutely. I am definitely making it. It turned out amazing thank you so much for your hard work. Have a wonderful day. Enjoy your family and God bless everyone.🙏😋💕🎄🎁🎅🏻⛄️🌏
Катерина, здравствуйте 😊. Есть ли на вашем канале хлеб с добавлением шпината или свекольного сока? Очень бы хотелось увидеть такой хлеб в вашем исполнении 😊.
❤Me encantó y me pareció fácil ❤ y tus manos, encerio parecían batidora. Gracias 🫂 por ser generosa 😊 🎉 feliz navidad
If we want a vegan
panetone????
Thank you. ..
Bonjour, peut on réalisé ce panneton avec un levain liquide ce que j'ai ou éventuellement de la levure boulangère ? Sinon beau travail ❤
I really like how detailed your video is. I’m new to making sourdough starters, and I have a question—how long did it take before you started baking panettone, since your lievito madre was coming from the fridge?
Für was gibt es wohl Küchenmaschinen? Gerade bei Hefeteig. 🤙🇩🇪. Dumme ki Übersetzung.
سلام ❤من خمیرترش دارم ولی اینجوری پر ازحباب نمیشه 😢
Ma deuxième pâte apre les œufs est devenue presque liquide😢
P.S.: do you recommend cold start baking for a grape must loaf?
Wow, the dough is so beautiful. Thank you for all of the work you put into this.
I have a new-found admiration for panettone! I could almost smell it through the screen.
Now I can see why they are expensive to buy. But yours look next level! It pained me to see you squashing them and ripping them apart! 😂
Thank you so much for your video. It turned out fantastic ❤
Thank you so much for such detailed video!!! Can’t wait to make it ❤
Wow that's amazing, Thank you😍🌺
Amazing! Really beautifully done. Thank you!❤
Спасибо, очень познавательно ❤
Вітаю, дякую за рецепт, дуже хочу спробувати спеки панетоне
Але, не можу знайти пропорції для 3 годування закваски, підкажіть скільки чого потрібно?
Дуже дякую❤
Thank you for your amazing recipe ♥️ I made it and succeeded on the first try, the cake was really delicious 😋 Wishing you a Merry Christmas from Vietnam ♥️♥️♥️
Gracias por su explicación muy didactica ,estoy haciendo su receta a mano y hasta ahora voy bien 👍🏻
Könnte ich bitte das Rezept auf deutsch haben.
Urgent please! For the 3d refresh, ehat quantities of water and flour do I need? If ai want to make 2 pannettone, how do I amplify my starter now at the 3d activation? Can I reduce de eggyolk-amount per portion if I double the quantities for 2 pannetonne? Thank you a lot. Have a blessed Christmas
Genial… gracias por compartir 🙏🏻
Beautiful