Sourdough Panettone Recipe (Traditional Italian Sweet Bread)
This Sourdough Panettone Recipe is a traditional Italian sweet bread made with a naturally fermented starter, often called pasta madre, for a soft, airy crumb and beautifully developed flavor. The enriched dough is slowly fermented, then folded with rum-soaked fruit and candied orange peel for a classic taste and tender texture. Baked tall and cooled upside down, this sourdough panettone has a light, delicate crumb that stays lofty and sliceable. It is perfect for sharing, gifting, or enjoying with butter and warm drinks, and can be enjoyed throughout the year as a special Italian sweet bread made with simple, traditional ingredients.
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Servings: 0
Equipment
- Panettone mold (I used the smaller molds to make 3 panettoni)
- Skewers for cooling upside down
Ingredients
Fruit Soak
- 1 cup mixed dried fruit (currants, raisins, cranberries, cherries)
- ½ cup rum or apple brandy You can use orange juice if you don't want to use alcohol.
Dough
- 4 cups bread flour 575 g
- 4 large eggs room temperature (about 200 g without shells)
- ¾ cup water 180 g
- ½ cup bubbly active sourdough starter (113 g)
- ⅔ cup sugar 134 g
- 1 tablespoon honey 21 g
- 1 ¼ teaspoons salt 7.5 g
- 1 tablespoon vanilla extract (13 g) or 1 teaspoon vanilla bean paste (5 g)
- Zest of 1 orange
- Zest of 1 lemon
- 13 tablespoons unsalted butter room temperature, cut into 1 tablespoon pieces (184 g)
- ¼ cup candied orange peel diced (40 g) (do not soak)
Instructions
Soak the dried fruit
- Place the dried fruit in a bowl and cover with rum or apple brandy. Cover and let soak for at least 2 hours, or overnight (8–12 hours) for best texture. Drain well and gently pat the fruit dry before adding it to the dough.
Mix the dry ingredients.
- In the bowl of a stand mixer or a large mixing bowl, add the bread flour, sugar, salt, orange zest, and lemon zest. Stir gently to evenly distribute the sugar, salt, and zest throughout the flour so the flavors are well mixed before adding the wet ingredients.
Mix the wet ingredients.
- In a separate bowl, whisk together the eggs, water, sourdough starter, honey, and vanilla until smooth and fully combined. Make sure the starter is bubbly and active, as this is what will give the panettone its rise and light texture.
Combine wet and dry ingredients and knead the dough.
- Pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed with a dough hook, or stir with a sturdy spoon, until a shaggy dough forms and no dry flour remains. Scrape down the sides of the bowl as needed to ensure everything is fully incorporated. Continue kneading the dough on low to medium-low speed for about 8 to 12 minutes, or by hand for 12 to 18 minutes. At this stage, the dough will be sticky but should begin to smooth out and pull away from the sides of the bowl as gluten develops. Proper kneading here is essential for the tall, fluffy structure of panettone.
Add the butter gradually.
- With the mixer running on low speed, add the butter one tablespoon at a time, allowing each piece to fully absorb before adding the next. This process can take 10 to 15 minutes, and the dough may look like it is falling apart at first, but it will come back together. By the end, the dough should be glossy, elastic, and very soft. Check gluten development: Pinch off a small piece of dough and gently stretch it between your fingers. If it stretches into a thin, translucent sheet without tearing easily, the gluten is well developed. If it tears quickly, continue kneading for a few more minutes and test again.
First rise (bulk fermentation).
- Shape the dough into a smooth ball and place it into a lightly greased bowl. Cover and let it rise at room temperature until it looks noticeably puffy and expanded, even if it has not fully doubled in size. Depending on your starter strength and room temperature, this can take anywhere from 6 to 12 hours.
Incorporate the fruit.
- Once the dough has finished bulk fermentation, strain the soaked dried fruit through a fine-mesh sieve and let it drain for a few minutes, gently pressing to remove excess liquid. Turn the dough out onto a clean surface and press it into a rectangle. Scatter the strained dried fruit evenly over the dough, followed by the diced candied orange peel. Fold the dough over itself several times to enclose the fruit, working gently so the dough does not tear. Cover and let the dough rest for about 10 minutes to relax before shaping.
Shape the panettone.
- After resting, shape the dough into a tight, smooth ball by folding the edges toward the center and then flipping it seam-side down. Gently drag the dough against the counter using your hands to build surface tension. Place the dough seam-side down into the panettone mold.
Final proof.
- Cover the panettone loosely with plastic wrap or place the mold inside a large bag. Let it rise at room temperature until the dough reaches about 1 to 2 inches from the top of the mold. This final rise is critical for a tall, light panettone and can take 4 to 10 hours depending on conditions. When the dough is nearly finished proofing, preheat your oven to 350°F. Make sure the oven is fully heated before baking to ensure proper oven spring. Using a sharp knife or blade, gently score a shallow X across the top of the dough. If desired, place a small pat of butter in the center of the X to help the top open and brown evenly during baking.
Bake and cool the panettone.
- Place the panettone in the center of the oven and bake for 35 to 50 minutes, depending on the size of your mold and your oven. (Refer to mold size and bake time below.) The top should be a deep golden brown, and the internal temperature should reach about 190–195°F when tested in the center. Immediately after baking, insert two skewers through the lower portion of the panettone mold. Carefully turn the panettone upside down and suspend it between two sturdy surfaces so it hangs freely. Refer to How to cool panettone upside down using skewers in the paragraph below the baker's schedule. Allow it to cool completely upside down for 6 to 12 hours to prevent the soft crumb from collapsing.
Slice and store.
- Once fully cooled, remove the skewers and slice the panettone with a serrated knife. Store tightly wrapped at room temperature and enjoy within several days for the best texture and flavor.
Notes
Tips for Success
- Start with a strong starter: Panettone relies entirely on natural fermentation, so your starter should be bubbly, active, and recently fed. A weak starter will struggle with such a rich dough.
- Take your time with the butter: Adding the butter slowly is essential. If it goes in too fast, the dough can break down and lose structure before the gluten is fully developed.
- Watch the dough, not the clock: Rise times can vary widely depending on room temperature and starter strength. The dough should look puffy and elastic during bulk fermentation and rise close to the top of the mold before baking.
- Drain fruit well before adding: Soaked fruit should be plump but not dripping. Excess liquid can weaken the dough and affect the final texture.
- Do not skip cooling upside down: Panettone has a very delicate crumb when hot. Hanging it upside down while cooling prevents collapse and helps it set properly.