Dining and Cooking
Panettone Recipe
In Breads and Bakery

Panettone Recipe



Panettone Recipe🎅🏻☘️

Sponge

90g of High protein flour 13-15g
90g of tepid water (37C)
8g of instant yeast

Mix, cover and ferment for 1 hour

Aromatic Mix

Zest of 2 oranges
Zest of 1 lemon
Seeds from 2 vanilla beans
60g of honey

Mix everything together in a small bowl, cover and place it in the fridge to marinate the day before

Final Dough

175ml of water
The Sponge
Aromatic mix
600g of high protein flour
150g of sugar
6 egg yolks
1 tsp of salt
175g of butter

Note – The dough can be a bit stiff in the beginning. My mixer was at its limit with this amount of dough but you can just stop your mixer and push the dough in to place if it comes up the sides. Alternatively just make one panettone or make two separate doughs. Chill the first dough for a bit while you make the second 😊

For one half of the dough use a mix of raisins and sultanas 150g total. I spiked them in some rum for half a day or so. Drain any excess rum before using along with 50g of mixed peel.

For the other half I used 150g of semisweet chocolate

You can play around with this folks. You can also add more chocolate and fruit too if you want.

I used 750g Panettone moulds

They take anywhere from 4-6 hours to proof depending on temperature

You can just cut a simple cross on top and place butter on top of it. You don’t have to do what I do in the video.

Give them a go and have a Savage Christmas and a Deadly New Year! 🎅🏻🎉

All the best
Chris – Your Irish Baker Abroad 👨🏻‍🍳🇮🇪
IBA TikTok – https://rb.gy/7ftayd

12 Comments

  1. @irishbakerabroad

    Panettone Recipe🎅🏻☘️

    Sponge

    90g of High protein flour 13-15g
    90g of tepid water (37C)
    8g of instant yeast

    Mix, cover and ferment for 1 hour

    Aromatic Mix

    Zest of 2 oranges
    Zest of 1 lemon
    Seeds from 2 vanilla beans
    60g of honey

    Mix everything together in a small bowl, cover and place it in the fridge to marinate the day before

    Final Dough

    175ml of water
    The Sponge
    Aromatic mix
    600g of high protein flour
    150g of sugar
    6 egg yolks
    1 tsp of salt
    175g of butter

    Note – The dough can be a bit stiff in the beginning. My mixer was at its limit with this amount of dough but you can just stop your mixer and push the dough in to place if it comes up the sides. Alternatively just make one panettone or make two separate doughs. Chill the first dough for a bit while you make the second 😊

    For one half of the dough use a mix of raisins and sultanas 150g total. I spiked them in some rum for half a day or so. Drain any excess rum before using along with 50g of mixed peel.

    For the other half I used 150g of semisweet chocolate

    You can play around with this folks. You can also add more chocolate and fruit too if you want.

    I used 750g Panettone moulds

    They take anywhere from 4-6 hours to proof depending on temperature

    You can just cut a simple cross on top and place butter on top of it. You don’t have to do what I do in the video.

    Give them a go and have a Savage Christmas and a Deadly New Year! 🎅🏻🎉

    All the best
    Chris – Your Irish Baker Abroad 👨🏻‍🍳🇮🇪

  3. @gailmorris6302

    Scalp the bread 😂Mam mah miaya . Well it looks the best recipe yet so let have a go ❤❤ Have a fantastic Christmas all .

  11. @AShyLily

    Wow, Chris, great panettone! It looks delicious, I know it smells amazing and looks gorgeous too ! I'm Italian – American and panettone is a tradition in my family. It is my fav Christmas sweet. I like all flavors available. This year I bought a pear chocolate panettone. I wish I could bake like you Chris. Thank you for the video! Merry Christmas!

  12. @MaggiesDad

    Happy to have seen one of your “Shorts” on YouTube today-about how not to make the cake crack when making a Yule Log-great tip you shared and will use this tomorrow when making one for New Year’s Eve! Thanks!