Easy Italian Panettone

Easy Italian Panettone is a simplified version of the classic Panettone with sourdough moreover it is much faster, with one day you can enjoy a good product.
Panettone is a typical Italian dessert, precisely from the city of Milan, a gastronomic tradition of Christmas.


Video recipe of the day

  • DifficultyMedium
  • CostMedium
  • Preparation time1 Hour
  • Rest time12 Hours
  • Cooking time1 Hour
  • Cooking methodOven
  • CuisineItalian


I° dough

30 g flour (high gluten flour)
3 g yeast dough
1 g sugar
20 g water

II dough

55 g flour (high gluten flour)
10 g yolks
25 g water
3 g sugar

III dough

100 g flour (high gluten flour)
2 g yeast dough
5 g sugar
20 g yolks
50 g water

Final dough

500 g flour (high gluten flour)
170 g sugar
50 g yolks
270 g eggs
150 g unsalted butter
7 g salt
250 g raisin
100 g candied orange zests
50 g candied cedars

For aromas

25 g honey
1 vanilla bean
1 orange zest
1 lemon zest


1 Planetary Mixer


For aromas

Prepare the aromas, mixing them together and letting them rest covered at room temperature.

For I dough

For the first dough, work all the ingredients. Let it rise to triple at 26 ° C.

For II dough

For the second dough, put the first dough in the bowl of the planetary mixer and add the flour and water. Knead and add the yolk. Triple again at 26 ° C.

For III dough

For the third dough, dissolve the sugar in the water and add the brewer’s yeast. In the bowl of the mixer, insert the second dough, the flour and the water with the addition of sugar and yeast. When the dough is formed, add the egg yolks. Triple at 26 ° C.

For final dough

Prepare the final dough by placing the third dough, flour, salt and half of the sugar in the mixer bowl. Knead and add the yolks and part of the eggs. Once the dough is formed, add the aromas and let it absorb well. Add a little sugar at a time and then the remaining eggs. String well and then add the butter several times. At the end of the dough, when it is smooth and semi-gloss, add the fruit. Let it rest covered at 30 ° C for about 30 minutes.

For the final processing

Cut and form the loaves. Pirl and let it rest for 45 minutes. Pirl again and place in the cups. Let it rise at 28 ° C until it reaches the edge. Make a cross cut or scarp by also inserting some butter. Bake at 170 ° -180 ° C for 35 minutes in a 500 g mold. 50-55 minutes 1000 g mold. 70-75 minutes in a 1500 g mold. After cooking, pierce with the special pliers and turn it immediately. Leave it in that position for 10 to 12 hours. Pack the panettone in special bags by previously spraying alcohol at 90 ° C. The panettone will keep for up to 90 days.



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