Panettone, a masterpiece of patience and tradition
Making homemade panettone is the most beautiful and rewarding thing during the Christmas season. It is a dough that requires a lot of time, patience, and love, but I assure you that the satisfaction is truly unique!
Its aroma captivates you as soon as you start kneading it, and watching it rise brings immense satisfaction. Once baked, you can’t wait to open it and see its stringy and soft interior, thanks to the sourdough starter.
For my journey, I used the Sorelle Simili method. Their instructions are a true manual of trust, perfect for anyone who wants to embark on this complex preparation, guaranteeing excellent results.
In this recipe, I will guide you step by step to make homemade panettone, where you will find precise times, doses, and steps to achieve a perfect result, especially for managing the sourdough starter.
If you don’t have sourdough starter, you can still prepare panettone with brewer’s yeast, it will also bring you satisfaction, but I’m sure you’ll love this recipe because you’ll get a super soft panettone. The method is very reliable and suitable even for beginners.
If you try it, let me know and tag me on Instagram @aglioolioecioccolato and on Facebook so I can see your masterpiece
- Difficulty: Medium
- Cost: Economical
- Portions: 2 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
Panettone with Sourdough Starter and Sorelle Simili Method
- 1 lb 3 oz lbs flour (strong flour (I use manitoba))
- 4.5 oz oz sugar
- 5 oz oz butter (softened)
- 1 cup cup water
- 8 oz oz sourdough starter
- 6 egg yolks
- 9.5 oz oz flour (strong flour)
- 5 oz oz butter (softened)
- 1/3 cup cups water
- 1.75 oz oz sugar
- 1 tsp honey
- 6 egg yolks
- 1 tsp tsp salt
- candied orange (to taste)
- raisins (to taste)
- butter (for the dome)
- 1 bean (of vanilla)
- 1 orange peel (grated)
- 1 lemon peel (grated)
VERY IMPORTANT! THE SOURDOUGH STARTER MUST BE REFRESHED AT LEAST THREE TIMES BEFORE USING IT
Tools
The tools needed to make panettone
- Molds for panettone
- 1 Mixer
Before starting this wonderful adventure, you must first prepare the raisins, and this is a very important step: The day before, soak the raisins until the evening, then drain, squeeze them, and let them dry on a towel overnight. This way, the raisins will be nice and plump, and they won’t burn during baking.
Prepare the flavors the day before: Place the vanilla bean seeds, grated peels, and honey in a bowl, mix everything, cover, and let rest overnight.
Steps
FOLLOW THESE STEPS TO MAKE THE PANETTONE OF THE SORELLE SIMILI
First Dough (Evening, around 7:00 PM)
In the bowl of the mixer, dissolve the sourdough starter in lukewarm water with a tablespoon of sugar.
Add enough flour to bind the dough.
Add the 6 egg yolks one at a time, alternating with the remaining sugar and flour (following the pattern: yolk, sugar, flour and repeat).
Add the softened butter in small pieces, a little at a time, and knead until a well-bonded dough is obtained.
Round the dough, transfer it to a large bowl, cover with plastic wrap, and let it rest for at least 10-12 hours in a warm place (e.g., in the oven turned off with the light on, covered with a towel).Second Dough (Morning, around 8:00/9:00 AM)
Place the first risen dough in the mixer bowl.
Add the water, a tablespoon of sugar, and a little flour to recombine.
Incorporate the egg yolks, the sugar, and the remaining flour, using the same method as the first dough. Add the honey and salt.
Add the softened butter one piece at a time, kneading until fully absorbed and bonded.
Finally, add the flavors and turn the dough over at least twice, then add the raisins and candied fruits and mix with a spatula, briefly restarting the machine just to mix them.Shaping and Final Rising
Let the dough rest for 30 minutes.
Weigh the dough and cut into the desired sizes (e.g., 1 of 2 lbs and 3 of 1 lb each).
Shaping: Grease your hands and the work surface with butter and proceed with the shaping (use a spatula/dough scraper, the dough will be soft).
Place the shaped dough in paper molds (baking cups).
Cover with plastic wrap and let rise in a warm but turned-off oven with the light on until the dough is about two fingers from the top of the mold.
Baking and Cooling
Score the surface with a sharp blade, making a cross.
Slightly lift the four edges created by the cut (be careful not to deflate the dough) and place a small piece of butter (about the size of a walnut) in the center of the cross.
Bake in a preheated static oven at 320°F for the first 30 minutes, then at 340°F for another 30 minutes. When it reaches 201°F, the panettone is ready. I recommend buying a kitchen thermometer, it will be useful for other sweet and savory recipes.Cooling
Remove the panettones from the oven, and while they are still hot, pierce the base with two long knitting needles or metal skewers.
Immediately flip the panettones upside down (hanging them between two supports, like two chairs or books) and let them cool completely.
Once cooled, they are ready (it’s advisable to wait a day to enjoy them at their best!).
Laura’s Tips
Use strong flour like manitoba; I used LO CONTE and find it perfect
The butter must be of good quality and softened
Monitor the dough temperature while working; it should be between 75°F and 79°F. If exceeded, pause for a few minutes and then continue. That’s why a kitchen thermometer is important
Don’t rush; rising times vary
The sourdough starter must be mature. If unsure, do an extra refresh
If you don’t have sourdough starter, try my recipe for panettone with brewer’s yeast
