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Panettone Recipe (Yeast Method)

Panettone Yeast Recipe

Panettone season is in full swing.

If you don’t have sourdough starter or running out of time to work on your pasta madre, this yeast method recipe will be your life saver.

The final product has a super soft moist crumb, and it is full of flavor!

Ingredients

Aromatic Mix

Biga 

  • 375g strong flour 
  • 185g water
  • 5g fresh yeast or 1.5g dry instant yeast

First dough 

  • 100g sugar
  • 80g yolk
  • 90g soft butter

Second dough

  • 30g strong panettone flour
  • 1g fresh yeast or (0.3g instant dry yeast)
  • 10g water
  • 6g salt
  • 20g yolks 
  • 40g sugar
  • 40g soft butter 
  • 25g aromatic mix
  • 300g inclusions (candied orange peel, raisins, chocolate chips)

Glaze

  • 20g almond flour
  • 40g sugar
  • 10-12g egg whites 

Directions

Night before

Prepare aromatic mix

  • Night before making the dough mix all the ingredients for aromatic mix and let them soak in the fridge overnight.

Night before

Prepare biga

  • Pour water into the bowl, dissolve yeast in it. 
  • Add flour. Knead with your hands. Doughs has to remain lumpy.
  • Form a ball, do a cross shaped cut on top , cover the bowl with plastic wrap and let ferment for 12-14 hours at 72-74F

Next morning

First dough

  • Biga has to become bigger and lighter.
  • Using paddle attachment Start mixing biga with yolks on low speed for 2-5 min, then increase the speed to medium, continue mixing for 3-5 more minutes until all yolk will be incorporated and dough will start yo wrap around paddle.
  • Add sugar, continue kneading for 5-7 min, dough should be wrapping paddle. 
  • Add soft butter, keep kneading on medium speed for 5-7 min until dough will wrap the paddle, and the bowl will become clean.
  • Dough has to become strong. Not sticky.

Note: important to not overheating the dough. Check the temperature, it has to be under 80F/27C. If it’s getting too warm, put ice packs under the bowl during mixing.

  • Transfer the dough to container, cover and let ferment at 28-30C for 3-4 hours. During that time dough has to rise 3 times (3x)
  • When dough have risen, transfer it to the fridge for 30 min to chill.
  • Meanwhile measure all the ingredients for second dough.

Second dough

  • Dissolve yeast in water, set aside.
  • Mix first dough with flour on low speed for 3-4 minutes 
  • Add sugar, knead on slow speed for 3-4 minutes. Dough should look strong and shiny.
  • Add yolks, increase the speed to medium, continue kneading for 2-3 minutes, until we’ll incorporated.
  • Add aromatic mixture and salt, keep kneading 2-3 minutes. Dough should look stronger and wrap paddle attachment.
  • Add soft butter, keep kneading 3-5 min, until all butter will be incorporated, but dough will remain kind of sticky.
  • Then it’s time to add water with yeast. Keep kneading for couple more minutes until all water will be incorporated and dough will become strong and the mixing bowl will become clear.
  • Then you can stop mixer and add inclusions (raisins, chocolate, orange peel). Turn mixer on and mix for another minute until all inclusions will be incorporated.

Note: keep monitoring the temperature of the dough. It shouldn’t go higher 80F/27C

Preshaping and shaping 

  • Turn the dough onto well buttered surface. 
  • Divide the dough in 2 equal pieces.
  • Preshape each piece. Let rest uncovered for 20 min.
  • Meanwhile prepare panettone molds, and stick 2 wooden sticks closer to the edge(see the picture)

Note: The amount of the dough should be around 1200g. Which will be enough to fill 2 panettone molds (600g each)

  • Shape the dough, by rounding und tucking all edges under.
  • Transfer shaped panettone to a tray and let proof covered at 28-30C /82-86F for 3-4 hours until the dough will reach 2cm from the top of the mold.
  • Meanwhile prepare glaze by mixing all the ingredients 
  • Preheat the oven 350F
  • Pipe the glaze on top of panettone.
  • Bake for 33-35 min, until internal temperature will reach 92C/197F
  • Remove panettone from the oven, turn it upside down, and let it hang upside down for stabilizing for 10-12 hours.

If you want to know how to prepare stiff starter (lievito madre) from liquid sourdough starter, how to properly mix the ingredients, or want to review detailed step by step panettone video instructions, please consider my Panettone for Beginners Course and Panettone Advanced Course.

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40 thoughts on “Panettone Recipe (Yeast Method)

  1. Hello Natasha, How big is your panettone paper mold? Is it the 750 gram mold or the 1 KG mold?

    1. Exelente receta natasha.gracias x hacernos la vida más dulce.

    2. If it helps, she’s putting 600g of dough in each mold.

      1. Yes I read that but it does not help

    3. Hi!
      I’m using 500g mold

  2. Hello again Natasha, I have one more question. If I don’t want to buy the Italian flour that you linked in this recipe can you please tell me what American flour I can substitute it for? I want to use something like King Arthur or anything that I can buy in the stores in the United States.

    1. Hi!
      You can get nice results with King Arthur bread flour

  3. For the aromatic mixture, please provide measurements for the lemon and orange zest. Is it the zest from one orange and one lemon? Thank you!

  4. Could you please supply measurements for the mold. I want to make my own. Will I be wasting my time if I try to make this with bread flour with a protein content of 11.3%? I live in South Africa (limited supplies…)Thank you so much!!

    1. Hi!
      Try to find flour about 12.5-12.7 protein content

  5. Thank you so much for sharing your recipe! <3
    Obrigada ! 😀

    1. Thank you 🙏

  6. Hello Natasha,
    can I take for the glaze something different than almond flour?
    Thank you
    Yve

    1. Hi!
      Any nut flour will work

  7. Hi! I have few questions! Is this airy inside too or the crumb is more right than levito madre one? Also does it keep fresh for a week or so? And last one: can I prove it in the molds in the fridge? I only have time for the in the morning so I thought making the first and second dough in the morning then in the afternoon I would transfer it to molds and bake next morning from the fridge?

    1. Hi
      The texture of panettone with yeast, reminds more of a brioche .
      Shelf life is up to 1 week.
      And yes, you can proof them in the fridge

  8. Hi,I tried this recipe. Very impressive the 100gm pane has some vertical crumbs structures which is a surprise to me. Yet to slice the 450gm pane.

    1. Awesome!
      Thank you for your feedback 🙏

  9. To be more precise, the taste settled more intense and I begin to enjoy more this is about 10days after I kept them in airtight Tupperware on my sideboard and I did some glasa the oven springs were better than my scored in the same batch. Appreciate your sharing looking forward to more interesting panettone recipes. My pastamadre is still not ready for panettones.

    1. Thank you so much for your feedback 🙏 yes the flavor get mature in about 3-5 days.

  10. what’s the size of the panettone mols in cm or inches, I follow all directions I have two very small dough inside the pan

    1. 500 grams

    2. Hi!
      I’m using molds 500gr – 5-1/4″ x 3-3/4″

  11. Hey,
    I’ve heard that you can make biga with milk, for rich dough like brioche and such. So I was wondering if I can use the milk version for panetone, or it might end even more like a brioche?

    1. I think milk will add more if brioche structure, but I’m sure it will be delicious 😋

  12. Hi, Natasha, thank you so much for this wonderful recipe! got one question – is it fine if I place 600g of dough to 750g mold? or it’s better to recalculate all the ingredients to fill the mold to its max? thanks you!

    1. Maria, hi!
      Usually to get tall panettone I put as much Dough as mold requires.

  13. Hi Natasha! I attempted the recipe and it yielded great results. I do have a question about the recipe itself, though. Usually, in panettone recipes, I find that the amount of egg yolks in dough 2 is greater than in dough 1. In this recipe, however, the amount of yolks in dough 1 is quadrupled from what is used in dough 2. Why is that?

    Thanks!

    1. Hi!
      It’s all depends on the formula. In this recipe we need yolks in first dough, to get them fermented.

  14. Hi Natasha,
    If you just mix the glaze, it is completely runny. Or do you have to do something other than just mix?

    Thanks

    1. If it is too runny, add more almond flour 🙏

  15. Hi Natasha.

    I have a feeling I might have overfermented the biga as my first dough is not wrapping around the paddle. Do you think that might be the problem?

    1. Yes, could be the acidity from over fermented biga. Or could be the flour. (It has to be strong flour with 12% protein or more )
      Sorry.

  16. Hi can I check what speed you run your mixer at? My kitchenaid broke while mixing the first dough with the paddle attachment at medium speed (usually understood to be 6) :/ Are you using a commercial mixer? From the pictures your paddle and size of bowl seems to be larger than a regular home mixer.

    1. Hi!
      Sorry to hear your KitchenAid broke.
      I have KitchenAid 6qt. Usually I don’t go higher then 4

  17. Thank you for sharing the recipe Natasha. May I know the dimension of your panettone mold for 600 gr dough? The diameter and height of the mold. Thank you.

    1. Hi! When you go to buy them just ask for the panettone molds for 500g, she put more dough because they lose 10% of their weight after baking! I hope you find my answer useful😄

  18. Hi! Loved the recipe, I’ll do it tomorrow (my first time doing panettone). Is there a reason why you put the sticks before baking? I always used to put them after baking, and then turn them upside down.
    Thank you ❤️

    1. Hi!
      There’s no difference. I’m trying to eliminate extra stress, that’s why I do sticks before.

  19. Hi Natasha,
    I wanna the panettone on Saturday, but I have already make the Biga on Tuesday night, is it OK if I keep the biga in the fridge and make the panettone on Thursday or Friday?. Thank you

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