Panettone Recipe (Yeast Method)

ByNatalya Syanova
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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 

First dough 

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

Second dough

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.

Panettone Recipe with Yeast

Panettone (Yeast Method)

5045kcal
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Prep 45 minutes
Cook 35 minutes
Rise & Rest Time 20 hours 30 minutes
Total 21 hours 50 minutes
Panettone season is in full swing. If you don’t have a sourdough starter or are running out of time to work on a traditional pasta madre, this quick biga yeast method will be your absolute lifesaver. The final product has an incredibly soft, moist crumb and is packed with rich, aromatic flavor!
Servings 1 Panettone
Cuisine Italian (Holiday Sweet Bread)

Ingredients

The Overnight Aromatic Mix
The Preferment Biga Base
  • 375 g Strong flour (High-protein bread flour, 12.5%+ protein weight)
  • 185 g Water
  • 5 g Fresh yeast (or 1.5g dry instant yeast)
The First Enriched Dough
  • All of the mature, puffed Biga (From the stage above)
  • 100 g Sugar
  • 80 g Egg yolks
  • 90 g Unsalted butter (Softened completely to room temperature)
The Second Structural Dough
  • All of the chilled First Dough (From the stage above)
  • 30 g Strong panettone flour (or high-protein bread flour)
  • 10 g Water
  • 1 g Fresh yeast (or 0.3g instant dry yeast)
  • 6 g Salt
  • 20 g Egg yolks
  • 40 g Sugar
  • 40 g Unsalted butter (Softened completely to room temperature)
  • 25 g Prepared aromatic mix (From the stage above)
  • 300 g Inclusions mixture (Candied orange peel, raisins, and chocolate chips)
The Crunchy Amaretto Glaze
  • 20 g Almond flour
  • 40 g Sugar
  • 10–12 g Egg whites (Weighed exactly on your kitchen scale)

Equipment

  • Stand Mixer (Fitted with both a paddle and dough hook attachment)
  • Two Panettone Paper Molds (500g molds measuring 5-1/4″ x 3-3/4″)
  • Wooden Skewers / Bamboo Sticks (For hanging the baked loaves upside down)
  • Piping Bag (For applying the glaze)
  • Kitchen Scale

Method

Night Before – Aromatics & Lumpy Biga Setup
  1. 9:00 PM: In a small small dish, mix the 30g of acacia honey, scraped vanilla pod seeds, fresh orange zest, and lemon zest together. Seal tightly and leave it to soak in the refrigerator overnight to infuse.
  2. In a large bowl, fully dissolve your preferment yeast (5g fresh or 1.5g dry) into 185g of water. Add all 375g of strong flour.
  3. Knead firmly with your hands just until a tight ball forms. Critical Guardrail: The dough must remain rough and lumpy—do not knead it smooth or try to develop gluten yet. Poke a deep, cross-shaped cut across the top of the ball, wrap the bowl securely in plastic wrap, and let it ferment for 12 to 14 hours at a stable room temperature of 72–74°F (22–23°C).
Next Morning – First Mixing & Triple Volume Rise
  1. 9:00 AM – First Dough: Verify that your biga has grown significantly larger and looks airy. Transfer the biga to your stand mixer and attach the paddle attachment. Add the 80g of egg yolks and mix on low speed for 2 to 5 minutes. Increase the speed to medium (never exceed setting 4 on a KitchenAid mixer) and knead for 3 to 5 minutes until the yolks are fully absorbed and the dough wraps tightly around the paddle.
  2. Add the 100g of sugar and continue kneading on medium for 5 to 7 minutes until the matrix wraps the paddle cleanly.
  3. Drop in the 90g of soft butter. Keep mixing on medium for 5 to 7 minutes until the fat incorporates completely, the walls of the bowl look spotless, and the dough becomes incredibly strong and non-sticky. Temperature Monitor: Keep the dough under 80°F (27°C). If it runs warm from the friction, pack ice bags around the base of the bowl.
  4. Transfer the dough to a clean container, cover, and let it ferment at a warm 82–86°F (28–30°C) for 3 to 4 hours until it grows exactly 3 times its original volume.
  5. Once tripled, place the covered container straight into the refrigerator to chill for 30 minutes while you scale the remaining components.
Second Enrichment, Inclusion Folding, and Shaping
  1. 1:30 PM – Second Dough: Fully dissolve your 1g of fresh yeast (or 0.3g dry yeast) into 10g of water.
  2. In your mixer bowl, combine all of your chilled First Dough with the 30g of strong panettone flour. Mix on low speed for 3 to 4 minutes.
  3. Add 40g of sugar and knead on low for 3 to 4 minutes until the surface looks sleek and shiny.
  4. Pour in the 20g of egg yolks, increase to medium speed, and mix for 2 to 3 minutes until fully incorporated.
  5. Add 25g of your overnight aromatic mixture and 6g of salt. Knead for 2 to 3 minutes until the dough tightens up and wraps back around the paddle attachment.
  6. Add the 40g of soft butter and knead for 3 to 5 minutes until incorporated (the dough will remain slightly sticky at this point). Finally, pour in your yeast-water mixture and knead for a couple more minutes until fully absorbed, the bowl is clear, and the dough looks incredibly strong.
  7. Stop the mixer, dump in all 300g of your inclusions (candied orange peel, raisins, and chocolate chips), and run on low speed for exactly 1 minute to distribute them evenly.
  8. Shaping & Pre-Poking: Turn the dough onto a well-buttered work surface. Use a bench scraper to split it into 2 equal pieces (roughly 600g each). Round each piece into a loose ball and let them rest uncovered on your counter for 20 minutes.
  9. Take your paper molds and push 2 wooden skewers straight through the base of each mold, positioned closely to the bottom edges.
  10. Shape each dough piece into a tight, smooth round boule by pulling and tucking the outer skin firmly underneath itself. Place each ball inside a pre-skewered paper mold. Arrange the molds on a baking tray, cover loosely, and let proof at a warm 82–86°F (28–30°C) for 3 to 4 hours until the highest crown of the dough rises to exactly 2 cm below the top rim of the mold.
Glaze Piping, Precision Baking, and Inverted Stabilization
  1. 5:00 PM: Preheat your oven to 350°F (175°C). Whisk the 20g of almond flour, 40g of sugar, and 10–12g of egg whites together in a small bowl until a uniform paste forms. Transfer to a piping bag.
  2. Pipe a thin layer of the amaretto glaze evenly across the top surfaces of both proofed panettones.
  3. Slide the tray into the oven and bake for 33 to 35 minutes. To ensure a perfect bake, insert a kitchen thermometer into the center of the loaf—the internal temperature must reach 197°F (92°C) with no wet batter on the probe.
  4. Remove the hot loaves from the oven. Immediately turn them completely upside down, using the pre-poked wooden skewers to hang them suspended across a large stockpot or inside a deep box. Let them hang upside down undisturbed for 10 to 12 hours to completely stabilize the fragile, cloud-like crumb matrix before slicing.

Nutrition

Calories5045kcalCarbohydrates692gProtein65gFat232gSaturated Fat131gPolyunsaturated Fat10gMonounsaturated Fat39gTrans Fat4gCholesterol1369mgSodium523mgPotassium1558mgFiber13gSugar378gVitamin A4699IUVitamin C0.4mgCalcium494mgIron21mg

Notes

  • Why Pre-Poking Your Molds is Safer: Traditional panettone recipes ask you to drive skewers through the base of a roaring hot, delicate loaf straight out of the oven. This can easily collapse the ultra-fragile, expanding crumb structure. Inserting your bamboo sticks through the paper molds before adding the raw dough eliminates this stress entirely, making the post-bake inversion completely seamless.
  • Flour Strength is Non-Negotiable: Because this recipe contains a massive amount of rich egg yolks, sugar, and heavy butter, utilizing standard all-purpose flour will result in complete structure failure. You must use a specialized strong flour with a high protein content of at least 12.5% to 14% (such as King Arthur Bread Flour or Italian Tipo 00 Manitoba flour). This provides the structural matrix required to hold up the heavy fats.
  • The Magic of the 12-Hour Inverted Hang: Because a true panettone is fundamentally a massive, cloud-like brioche loaded with heavy fruits, the internal cell walls are incredibly fragile when hot. If allowed to cool standing upright, the sheer weight of the collapsing structure will compress the base into a dense, gummy layer. Hanging the loaf completely upside down stretches the cooling starches, securing that legendary feather-light vertical shred.
  • Fixing a Runny Glaze Base: When preparing your crunchy amaretto topping in step 19, make sure to measure your egg whites exactly in grams on your kitchen scale rather than by the piece. Eggs carry varying water weights; if your paste turns out too runny, it will wash straight off the dough into the base of the oven. If it feels thin, simply work in a teaspoon of extra almond flour to thicken it up.

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98 Comments

  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.

    Reply

  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!

    Reply

  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!!

    Reply

    2. Você pode adicionar farinha de glúten. Vou te passar um link onde tem uma tabela de proporção de farinha e glúten. Você coloca a proteína da sua farinha e a proteína da farinha de glúten e a tabela faz o cálculo pra você. Geralmente a farinha de glúten é de 75%.
      https://www.catharinac…

      Reply

  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?

    Reply

    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

      Reply

  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.

    Reply

  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.

    Reply

  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?

    Reply

  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!

    Reply

  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!

    Reply

  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?

    Reply

    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.

      Reply

      1. Mine as well. I let the biga ferment 12 hours (not 14) I don’t know what else might be the problem. The dough is sticking to bowl the whole time, at the end I had nothing to lose so I was adding flour, but nothing changed. 🙁

      2. Hi Natasha,
        This is my first time with your recipe although I’ve made panettone from other recipes for 25 years. I fermented the biga 12 hours and followed directions exactly , using King Arthur bread flour and often checking the dough temperature. But my first dough never wrapped around the paddle. I’m waiting for it to rise now. Can you think what I may have done wrong? Also when you say medium speed on mixer is that 4, 5 or 6. Another recipe I have calls number 6 medium. My scale doesn’t give fractions of gram measure. I estimated that 1.5 grams instant yeast is about 1/2 teaspoon plus 1/8 teaspoon. Is that correct? Thanks in advance.

  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.

    Reply

  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.

    Reply

    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😄

      Reply

  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 ❤️

    Reply

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

      Reply

  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

    Reply

  20. It’s quite evident that the baked panettone is not the same of the recipe. The last pictures of the unbaked ones show clearly a very weak lievitation and a dough which is becaming liquid that cannot produce a dome during baking, on the contrary it will collapse in the centre under the weight of the glaze.

    Reply

    1. I wish I had so much confidence as you are by judging the final result of the baked product by the picture of a dough.

      Reply

      1. Normally, I would entertain such ideas, but she has proven, in spades, I think, that she knows how to make Panettone, so I hesitate to think she would be interested in hoodwinking us on Panettone.

  21. Hello from Brazil,
    well, thank you so much for show this recipe, here is very dificult to have a free and wonderful knowledge, ps. Sorry by my English

    Reply

  22. Hi, thank you for your recipe. The daugh is amazing but I have a problem: the daugh doesn’t raise as much as it should. I’ve used instant yeast but the daugh is very stoky, stuffed, is more like a brioche. I don’t know why. After I took it from the oven the daugh was uncooked in the middle.

    Reply

    1. You need to be ver careful of the temperature as she mentions in the recipe. If the dough reaches above 25C while mixing, you need to cool it. Also, be very careful of the mixer since it “gets hotter” due to the engine and, will make your dough over proof while it is mixing. Hope this comment helps.

      Reply

  23. Hi! Dough didn’t raise as much as it should at the last stage, in the folds. What could I’ve done wrong? Temp?
    Thanks for this recipe!

    Reply

  24. Hi Natasha, I just bake it and it turns out like a plum cake, super dense.
    In the biga step I placed it in the sun for about 20 minutes and when I went to touch it the bowl was very hot. Do you think the yeast could have been killed?
    Thank you very much, I hope your answer

    Reply

  25. Hi Natasha, I just bake it and it turns out like a plum cake, super dense.
    In the biga step I placed it in the sun for about 20 minutes and when I went to touch it the bowl was very hot. Do you think the yeast could have been killed?
    Thank you very much, I hope your answer

    Reply

  29. Ciao,prima che il panettone venga infornato di solito viene incisa una croce sulla superficie per dare sfogo.
    Come mai in questa ricetta non viene fatta?
    Grazie!

    Reply

  30. Hi Natasha, I don’t have any Manitoba flour. If I make this recipe using only KAF bread flour will it still work out?

    Reply

  31. Hola Natasha, muchas gracias por compartir tus recetas!!! Quiero hacer el curso de panetton de masa madre y me gustaría saber si es solo en inglés.

    saludos

    Reply

    1. Hello! If you don’t have panettone flour on hand, you can try using a combination of all-purpose flour and bread flour in equal parts as a substitute. This should help mimic the characteristics of panettone flour in your recipe. Happy baking!

      Reply

  33. Hi! I’ve made panettone from your recipe many times and it turns out great every time. However, I have a small problem. When I mix biga with yolks at the beginning of the process, large lumps of biga almost always form in the dough. What am I doing wrong or how can I avoid it?

    Reply

    2. Hi there! I’m glad to hear that you’ve had success with the panettone recipe! It sounds like the issue you’re experiencing with the biga forming lumps in the dough could be due to mixing. Try to use paddle attachment next time, but be aware that paddle attachment does the work much quicker.

      Reply

    1. Don’t be too hard on yourself! Baking panettone can be tricky, and it’s common for dough not to rise as expected. It could be due to factors like the temperature of your kitchen, the freshness of your yeast, or the kneading process. Keep practicing and experimenting, and you’ll get the hang of it. Don’t give up, and remember that every baking experience is a learning opportunity!

      Reply

    1. Hi there! When a recipe calls for soaking aromatics overnight, it typically means to let the ingredients sit in a liquid (such as water or honey) for an extended period of time to enhance their flavors. In this case, you would soak the aromatics in either water or honey or rum, depending on the recipe instructions. This process helps infuse the flavors of the aromatics into the liquid, which can then be used in cooking or baking. Let me know if you have any other questions!T

      Reply

  36. Olá Natasha, obrigada por suas receitas incríveis, maravilhosas.
    Lendo as perguntas, me surpreendi com algumas básicas, e com sua paciência e gentileza ao respondê-las.
    Penso que suas receitas sejam para quem já tem uma boa experiência com o forno e o fogão.
    Sou Angela, de Sampa, Brasil.
    “Have a happy life” 🙏🌟🌹

    Reply

  37. Hello Natalya,

    I have made the panettone, very light and soft, delicious. Will be making more and putting in freezer. I used bakers bread 10% protein and added vital wheat gluten to raise protein to 14%.
    I have questions about inclusions. Other panettone recipes I have tried say to soak sultanas etc overnight. This is not mentioned in your recipe.Is it ok to soak them or will this make the dough too wet? Also the aromatics weigh more than the 25g required in recipe ( 30g honey plus zest of one orange and one lemon plus 2 tsp vanilla essence) I don’t have vanilla pod. Should I put all of it in?
    Thank you

    Reply

    1. Hello,

      I’m glad to hear that you enjoyed making the panettone and that it turned out light and delicious! As for soaking the inclusions such as sultanas, it is not necessary to soak them overnight for this recipe. Adding soaked inclusions is a great idea.

      Regarding the aromatics, use only the amount mentioned in recipe. The rest can be used for brioche or some other baking.

      Reply

  38. Why doesn’t this Panettone recipe have dry malt powder like your other Panettone recipe (the one that uses the stiff sourdough starter)?

    Reply

  39. Is the reason you use citrus zest instead of “pastas” that “pastas” have bitterness? The way I saw an Italian baker make the pasta made me think it had to have some bitterness.

    Reply

  40. Making the Biga, it was quite dry. I read, elsewhere, Biga should not be caused to develop gluten, but, in this case, because it was so dry, there is no question the gluten developed. Is it really meant to be 375g Strong Flour and 185g Water?

    Reply

    1. I read (but this was on a pizza blog) the Biga should be out for 2-3hrs, then placed in the fridge for 18-20hrs if room temp is +18°C / 64.4°F.

      Would the same apply in this case as well?

      Reply

  41. Hi there, could you please help me figure it out: would it be possible to use Manitoba flour for the whole process (biga and the second dough)?

    Reply

    1. Professional bakers in Italy specifically call for Manitoba brand wheat flour, so, even though I’m not Natasha, I would venture to say so.

      Reply

  43. Hello, followed the recipe exactly, mine just came out of the oven and after almost 45 minutes at 170°C :-
    1) they did not rise or dome up at all – even though they had reached 2cm from the top of the mold as instructed.
    2) the internal temperature was barely 83°C – the thermometer came out with fully raw batter all over it. Though the tops were browned.

    Note: the final texture of the dough before baking didn’t seem right. It was very loose and soupy and sticky. But after a quick stretch and fold, it seemed to be improving, which I did a couple of times before I placed them in the molds. I was monitoring the temperature of the dough throughout the whole process and constantly cooling the mixing bowl with ice packs. The internal temperature of the dough was never higher than 26/27°C

    Reply

    1. Hello
      I had a similar experience. I followed the recipe exactly, just bought the instant dry yeast, weighed everything, added ingredients in the correct order. My first dough never wrapped around the paddle. The first rise was almost 6 hours in a 73 degrees F room, and the dough barely doubled. I figured it was a lost cause but I made the second dough anyway. The second rise in the paper form took 5 hours and the dough hardly rose at all. However, in the oven the dough rose to the top of the form. It is hanging cooling now, but I am sure it’s not right. The color is not quite as it should be and when testing it at 35 minutes, there was raw dough in the center. Total bake time was 45 -48 minutes .I’m an experienced baker and I’m very puzzled as to why this was such a fiasco.

      Reply

      1. Yes. It can be quite perplexing even for experienced bakers. I have made Panettone 6 times before, but none of them were satisfactory to me. It’s interesting though that yours only rose in the oven. Feels like more of a baking powder effect, rather than yeast. 😅 Mine just never get that explosive oven spring. They rise as instructed but as soon as they go into the oven, the don’t grow a single inch. 🙁

  44. Thank you for this recipe. I tried and it was a success. I made 4 small panne with 300 g of dough each. They done nicely. The texture was soft and moist

    Reply

  45. This recipe has good bones but there are some issues you’ll probably encounter when attempting it.

    1.5G yeast is a lot for this biga. This might result in overfermentation or too rapid a rise for the preferment. To combat this, I would use half the recommended amount of yeast. The biga should be substantial and fairly dry, definitely not soupy.

    Next, after mixing the first dough you may have issues with the first rise. If your biga became too liquid due to overfermentation, this is a sign that the dough won’t have much yeast activity left in it, and there is no extra yeast added in this step. You could try adding .5G more yeast during the mixing of the first dough. This would give it some energy to double or triple in size during the first rise. I don’t know how this might impact the final texture of the dough (both of my attempts have been imperfect but satisfactory), but it certainly won’t destroy it.
    I’d like to add that you should be generous with your mixing. The estimated mixing times are a bit low in this recipe. You shouldn’t stop mixing until the ingredients are absorbed fully and the bowl is clean. It is definitely doable if your biga was made correctly.

    The flavor is really great. It’s a fun and valuable recipe for those of us who don’t keep sourdough. I might do a video on troubleshooting this recipe soon because it’s a good one but there are some challenges here.

    Reply

    1. Also wanted to add that I used a dough hook the entire time. The paddle doesn’t really handle this dough well in my opinion.

      Reply

      1. Yes, I agree. The dough hook was still a better option, but just took longer time, which is okay as long as you are monitoring the temperature of the dough.

  46. Hey Natasha,

    I tried the recipe for our easter bread recently and strictly followed all steps. The only diviation I made was reducing the sugar with 25% and I didn’t put the candied orange peels as I could find good ready ones. Your yeast method is very good!
    Here’s the output: https://photos.app.goo.gl/To3gvWZDAxFAy93HA

    Reply

  47. Hi Natasha,
    Thanks for your sharing. May I let the first dough ferment in the fridge overnight and continue second dough for next day?

    Reply
  48. Pingback: Panettone – dobryrecept

  49. Hello Heike, your post is from 2 years ago so I’m not sure you’ll see this; I try to manipulate the protein content in my flour and I haven’t figured out the math yet so it’s always guesswork for me. For example, if I had a 12% protein flour and wanted it to be 14%, what mathematical magic would I apply to do that. If vital gluten flour is 100% protein (I’m assuming?) then how much of it would I add to 1 cup of 14% flour to get it be 14%. You seem to have figured it out.

    Reply

    1. You can use Google AI mode. I typed the following into Google AI ( note the typos!): how much 11.7% glour snd 16% flour to obtain 12.7% flour in 375 g

      Here’s the answer:
      To obtain 375 g of flour with a 12.7% protein content, you need to mix 287.79 g of 11.7% flour and 87.21 g of 16% flour.
       Step 1: Set up the equations Let \(x\) be the mass of the 11.7% flour and \(y\) be the mass of the 16% flour.
      We create two equations based on the total mass and the total protein content: Total mass: \(x+y=375\)Protein balance: \(0.117x+0.16y=0.127\cdot 375\)
       Step 2: Solve the system of equations We can express \(y\) as \(375-x\) and substitute it into the protein balance equation: \(0.117x+0.16(375-x)=47.625\)\(0.117x+60-0.16x=47.625\)\(-0.043x=-12.375\)\(x=\frac{12.375}{0.043}\approx 287.79\)Then, find \(y\):\(y=375-287.79=87.21\)
      Answer: 287.79 g of 11.7% flour87.21 g of 16% flour

      The format in the original answer was much more neat and easy to read, I just copied and pasted here.

      Reply

  50. I followed the recipe to the T and it failed horribly. The dough was too runny and I waited for hours to rise but it didn’t rise that much although the primo impasto raised beautifully. The flour I used was 13% . Wasted ingredients and time I’m afraid

    Reply

    1. I had the same experience baking this last Xmas, my first time with this recipe although I’ve made panettone from other recipes for 25 years. I fermented the biga 12 hours and followed directions exactly , using King Arthur bread flour and often checking the dough temperature. But my first dough never wrapped around the paddle. It took forever to rise in the form although it did spring up in the oven. But the color was wrong and I consider it a fiasca. I left another email last year with the following questions: “Can you think what I may have done wrong? Also when you say medium speed on mixer is that 4, 5 or 6. Another recipe I have calls number 6 medium. My scale doesn’t give fractions of gram measure. I estimated that 1.5 grams instant yeast is about 1/2 teaspoon plus 1/8 teaspoon. Is that correct? Thanks in advance.” I never received a reply. I’m an experienced baker and really wanted to learn what may have gone wrong.

      Reply

  51. Bonjour Natasha,

    Je souhaiterais réaliser une panettone salé (à la truffe) à partir de cette recette. Dois-je simplement réduire le sucre de 70% ?

    Merci,

    Reply

  52. Hi Natasha!
    I want to try to use only 1/2 of the ingredients for the first attempt. Should it influence biga fermentation time?

    Reply

  53. Hi Natasha, thank you very much for this recipe. I’ve made it 3 times now with each bake an improvement in texture and flavor. I’m a relatively new baker and it’s very satisfying to see improvement and learning to adjust to conditions in our kitchen.
    There is much to learn, but a couple of questions for now: I have larger molds, 7”diameter and 4 1/2” high. Could I bake one large panettone with this recipe? If yes, what changes in oven time and/or temperature is necessary?
    Thank you!

    Reply

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