Homemade panettone with sourdough starter

The first dough should be made the day before, at least 12 hours before. A powerful aromatic mix: honey, raisins, lemon and orange zest. Bake at 160 degrees for an hour.

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panettone recipe with sourdough
  • Preparation time: 60 minutes
  • Cooking time: 50 minutes
  • difficulty: high

How to make panettone with sourdough starter

There are panettone and panettone. There are many types, both industrial and artisanal, and many characteristics, for example with or without candied fruit, with or without cream. But there is a unique, extraordinary panettone to prepare at home, with your own hands and with the mother pasta, and following the ingredients, preparation, and advice of this age-old grandmother's recipe. Where nothing is wasted and the end result will surprise you with its deliciousness. A preliminary recommendation: when making homemade panettone with sourdough starter, there's no need to rush. Rather, you need to respect the timing and treat this preparation as an achievement, a pleasure, to be shared at the table with family and friends.

Traditional sourdough panettone recipe 3

To prepare this recipe you will need: two days timePanettone molds come in various sizes; to start, especially if you're making it for the first time, we recommend purchasing the small 500g ones. The quantities indicated in the recipe will make two panettone molds.

Dose for 1 1 kg panettone

1st dough

Il first dough It must be prepared early in the morning or late at night: it must rise for 12 hours.

Ingredients

  • 250 g of manitoba flour
  • 150g of sourdough starter refreshed the day before
  • 130 g butter
  • 8 egg yolks
  • 100 grams of sugar
  • 80 grams of water

Preparation

  • The day before making the panettone, refresh your sourdough starter.
  • First prepare a mixture of water and sugar, now mix it with the flour until you obtain a smooth and homogeneous dough.
  • Add the egg yolks one at a time, making sure to let the first one absorb the rest before adding the second, and so on.
  • Unite the butter into small pieces and the sourdough.
  • Mix the ingredients together and form a smooth, even ball that, when stretched, should be elastic.
  • Place in a bowl and let rest for at least 12 hours.
  • The dough should triple in volume. Don't rush it.
  • Soak 150g of raisins in water: you will need them in thenext dough.

Ingredients for the aromatic mix

Il aromatic mix It's a paste that's added to panettone to make it fragrant and flavorful. To make it, you'll need:

  • 30 gr of honey
  • grated zest of 1 lemon
  • grated zest of 1 orange

Preparation

  • Mix the ingredients and store them in the refrigerator in a closed glass jar.

2st dough

Once we've made sure that the dough has tripled in volume, we take it and proceed with the second dough:

Ingredients

  • 80 g of manitoba flour
  • 90 grams of sugar
  • 100 g butter
  • 150 g of raisins
  • 5 yolks
  • 50 g of candied orange peel
  • 50 g of citron
  • Aromatic mix
  • A pinch of salt

Preparation

  • Melt the butter in a bain-marie and let it cool.
  • Take the dough from the day before and deflate it on a floured work surface.
  • Add the flour and sugar, the aromatic mix and the egg yolks, one at a time, making sure that the first is perfectly incorporated before adding the second and so on.
  • Add the squeezed raisins and the peels with the salt.
  • Let it rise in the bowl for 15 minutes.
  • Take the panettone molds and divide the dough in two.
  • Place the dough into the molds covered with cling film.
  • Let it rise for about 6/8 hours until the dough reaches the edge of the container.
  • Cook for an hour at 160°.
  • Do the toothpick test by placing it in the center of the panettone: it must come out clean and dry.
  • Once cooked, remove the panettone from the oven and pierce the base with four long skewers: it must rest upside down for 12 hours.

Traditional sourdough panettone recipe 2

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