Sourdough Panettone Recipe
Panettone is the ultimate holiday bread studded with dried fruits and a soft, springy texture. This sourdough version takes many days to make, but the result is flavorful and lovely.
Servings: 10 people
Calories: 439kcal
Ingredients
To Change to 50% Hydration Starter:
- 20 grams 100% hydration starter
- 80 grams flour
- 40 grams water
Sweet Starter Ingredients (50% Hydration):
- 20 grams 100% hydration starter
- 80 grams flour
- 40 grams water
- 10 grams sugar
First Dough Ingredients:
- 346 grams flour
- 130 grams water
- 83 grams sugar
- 67 grams egg yolks about 3-4 yolks
- 83 grams unsalted butter room temperature
- 86 grams sweet starter
Final Dough Ingredients:
- First dough from above
- 120 grams flour adjust for consistency
- 7-8 grams salt
- 40 grams sugar
- 2 egg yolks 40-45 grams
- 50 grams unsalted butter room temperature
- 40 grams chopped cranberries
- 50 grams dried cherries soaked in brandy or fruit juice chopped and well-drained
- Zest from 1 large orange about 1 ½ tablespoons
Instructions
Make a 50% Hydration starter:
- Take your regular starter and feed it with the new amounts of flour.
- Repeat this 2-3 times to build the strength of the starter.
Make a Sweet starter:
- A sweet starter includes sugar to promote yeast activity and reduce sourness. Feed it every 4 hours leading up to making the first dough. Repeat this 2-3 times to build the strength of the starter.
First Dough Instructions:
- Combine flour, water, sugar, egg yolks, and sweet starter in a bowl. Mix until a rough dough forms.
- Knead the dough for 8-10 minutes, until it becomes smooth and elastic.
- Gradually incorporate the room-temperature butter, kneading until it is fully absorbed, and the dough is silky and smooth.
- Cover the dough and let it rise in a warm place (around 82°F or 28°C) for 6-8 hours, or until it doubles in size.
Final Dough Instructions:
- Add flour, salt, and sugar to the first dough. Knead until fully incorporated and the dough feels smooth.
- Gradually mix in the egg yolks, kneading until they are fully absorbed.
- Knead the dough to develop gluten for a few minutes, then gradually add the room-temperature butter. Continue kneading for about 10 minutes until the dough is smooth, elastic, and passes the "windowpane test."
- Gently fold in the chopped cranberries, soaked cherries, and orange zest, making sure the fruits are evenly distributed without deflating the dough.
- The dough should be soft and slightly sticky but manageable. If it’s too sticky, add flour (10 grams at a time) until the consistency is right. Avoid over-flouring the dough.
- Let the dough rest for 20-30 minutes. Perform stretch and folds, then shape it into a round. Place it into a paper panettone mold.
- Let the dough proof in a warm, humid place (75-80°F or 24-27°C) for 8-12 hours, or until it rises to about 1 inch below the top of the mold.
Baking and Cooling Instructions:
- Preheat your oven to 325°F (163°C).
- Score the top of the panettone with a cross pattern and place a tablespoon of butter in the center. Bake for 40-50 minutes, or until the internal temperature reaches 190°F (88°C) and the top is golden brown. Cover with foil if browning too quickly.
- Immediately after baking, pierce the base of the panettone with skewers and hang it upside down (using the skewers or long rods) to cool completely. This prevents the dome from collapsing and helps maintain the structure of the bread. Let it cool for at least 3-4 hours.
- Enjoy your homemade sourdough panettone!
Nutrition
Serving: 1g | Calories: 439kcal | Carbohydrates: 69g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 140mg | Sodium: 281mg | Potassium: 84mg | Fiber: 2g | Sugar: 19g | Vitamin A: 658IU | Vitamin C: 0.01mg | Calcium: 32mg | Iron: 3mg
