Home-Style Panettone

My Three-Day Panettone Adventure: A Labor of Love (and Deliciousness!)

Baking has always been a passion of mine, a way to unwind, express my creativity, and, of course, indulge in delicious treats. Recently, I decided to tackle a baking challenge that had been on my list for quite some time: making panettone. I’d seen the beautiful, dome-shaped loaves in bakeries and dreamt of one day creating my own. What I didn't quite anticipate was the sheer commitment involved! This recipe isn't your average quick bread; it's a three-day journey, a testament to the dedication and patience required to achieve baking excellence. But let me tell you, the result is absolutely worth it.

The first day was all about preparation. I started with the starter, a crucial element that gives panettone its unique character. Mixing the flour, water, and sourdough starter felt almost ritualistic, a quiet prelude to the deliciousness to come. While that was fermenting, I meticulously prepared the candied fruit – a colorful mix of raisins, cherries, and pineapple – soaking them in rum to add a delightful boozy kick. The aromas alone were enough to tantalize my senses. The long wait gave me time to reflect on the process, to appreciate the slow and deliberate pace that true baking demands.

Day two was the day the real magic began. The process of kneading the dough is quite involved and physical but this is where the magic unfolds. It takes some time to be able to get to know the right consistency and feel for your dough. Every fold, every turn is a step towards perfection, a labor of love that is felt in the final product. I let the dough rise, watched it double in size, a testament to the magic of yeast and time. Then came the refrigeration period, a period of rest and concentration of flavor that further heightened my anticipation. As I nestled the dough into the refrigerator, it felt more like a promise kept.

Day three was baking day! The anticipation was almost unbearable. I preheated the oven, carefully placed the dough in its panettone mold, and watched as the oven transformed the simple ingredients into a masterpiece. As the warm, sweet scent of baking bread filled my kitchen, I found myself overwhelmed with a sense of accomplishment and pride. The final step of flipping the panettone to let it cool upside-down, was also the most exciting moment! Once it had cooled, I sliced into it with trembling hands, and the result was truly spectacular; a beautiful, airy loaf with a rich, intensely flavored crumb.

The taste? Oh, the taste! The combination of the sweet fruit, the subtle tang of the sourdough, and the airy texture of the bread was simply heavenly. Whether served plain, with butter, or toasted, it was a moment of pure bliss. The long process, the many steps, and the required patience all add to the ultimate satisfaction of creating this amazing bread. And let's be honest, the bragging rights alone are worth it! So, if you're looking for a baking project that will test your patience, challenge your skills, and reward you with an unparalleled culinary masterpiece, look no further than homemade panettone. I’m already thinking about my next batch and experimenting with different nuts and spices.

Step-by-step

• The day before baking, mix flour, cold water, and sourdough starter together in a bowl. Cover and leave out at room temperature, 8 hours to overnight.
• At the same time, combine raisins, cherries, and pineapple in a separate bowl. Stir in rum. Let fruit soak, tossing occasionally, 8 hours to overnight.
• Pour warm water into large bowl of a stand mixer fitted with a dough hook attachment. Add yeast and let dissolve for 10 minutes. Add eggs, 1/3 cup plus 2 tablespoons sugar, vanilla extract, orange zest, and lemon zest. Whisk together. Scoop in the panettone starter. Add flour and salt.
• Knead until dough is very smooth and elastic, about 10 minutes. Stop and scrape down the sides if needed. Add butter; knead until butter is completely mixed in and dough is soft and somewhat sticky, about 5 minutes. Transfer to your work surface.
• Toss and fold your dough into a rough ball shape using wet fingers and a bench scraper. Transfer dough back to the bowl. Cover and let rise until doubled, about 3 hours.
• Transfer dough back to your work surface and shape into a rough ball. Place into a resealable plastic bag. Refrigerate, 8 hours to overnight.
• Remove dough from the bag and press out into a flat rectangle. Sprinkle with flour and roll out to at least 1/2-inch thickness. Spread the dried fruit all over the surface. Roll dough up into a log, sealing in the fruit. Roll both ends of the log toward the middle and smooth it over into a ball.
• Place dough ball into a short, wide paper panettone mold. Cover with plastic wrap and let rise until dough is at least 2/3 of the way up the sides, 3 to 4 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Mix egg and water together and brush mixture on top of the panettone. Cut 2 slits crosswise on top.
• Bake in the preheated oven until beautifully browned, 40 to 45 minutes. Poke 2 skewers through either side of the panettone and flip it over into a panettone hole or a Dutch oven. Let cool upside-down for 2 hours.
• Pull out the skewers and slice into pieces.