Sourdough Panettone Recipe

A naturally leavened Italian holiday bread enriched with butter, eggs, and dried fruit.

Prep Time

1 hour

Fermentation Time

18–24 hours

Bake Time

45–55 minutes

Total Time

20–26 hours

Yield

1 large Panettone

Ingredients

For the Dough

• 150g active sourdough starter
• 500g bread flour
• 150g granulated sugar
• 4 large eggs
• 150ml whole milk
• 150g unsalted butter, softened
• 10g salt
• 1 tablespoon vanilla extract
• Zest of 1 orange
• Zest of 1 lemon

Fruit Mix

• 150g raisins
• 100g candied orange peel
• 50g candied lemon peel

Instructions

Step 1: Prepare the Fruit

Soak raisins in warm water for 20 minutes.

Drain thoroughly and pat dry.

Mix with candied citrus peel.

Set aside.

Step 2: Mix the Dough

In a large bowl combine:

• Active sourdough starter
• Milk
• Eggs
• Sugar
• Vanilla

Mix well.

Add flour and salt.

Mix until a rough dough forms.

Gradually add softened butter while kneading.

Continue kneading for 15–20 minutes until smooth and elastic.

Step 3: Add Fruit

Gently fold the prepared fruit mixture into the dough.

Knead lightly until evenly distributed.

Step 4: First Fermentation

Place dough in a lightly greased bowl.

Cover and ferment for 10–12 hours at room temperature.

The dough should nearly double in size.

Step 5: Shape

Transfer dough to a lightly floured surface.

Shape into a smooth ball.

Place into a Panettone paper mold.

Step 6: Final Proof

Allow to proof for 6–8 hours or until the dough rises close to the top of the mold.

Step 7: Bake

Preheat oven to 350°F (175°C).

Using a sharp blade, score a cross on top.

Place a small piece of butter in the center.

Bake for 45–55 minutes until deep golden brown.

Internal temperature should reach 195–200°F (90–93°C).

Step 8: Cool

Immediately insert skewers through the base and hang upside down until completely cool.

This traditional step prevents collapse.

Storage

• Store wrapped for up to 1 week.
• Freeze for up to 3 months.

Serving Suggestions

• Enjoy with coffee or tea
• Toast and spread with butter
• Serve with mascarpone cream
• Use leftovers for bread pudding or French toast