Pumpkin Panettone
2040kcal
Ingredients
Pasta Madre Refreshes (28°C / 82°F)
- Pasta Madre refreshed 2–3 times at a 1:1:0.45 ratio until tripling consistently
First Dough (Primo Impasto)
- 220 g Strong panettone flour
- 110 g Water
- 62.5 g Active pasta madre tripled
- 60 g Granulated sugar
- 45 g Egg yolks
- 77.5 g Unsalted butter, softened
Second Dough (Secondo Impasto)
- All of the First Dough tripled in volume, ~pH 5.1–5.2
- 30 g Strong panettone flour
- 30 g Water
- 40 g Granulated sugar
- Honey to taste
- 60 g Egg yolks
- 110 g Unsalted butter, softened
- 3 g Diastatic malt
- 4.25 g Fine salt
- 60 g Pumpkin purée divided into two 30 g portions
- Vanilla to taste
- Pumpkin spice to taste
- 200 g Inclusions milk and white chocolate chips
Equipment
- Spiral Mixer (e.g., Ooni Halo Core or similar)
- Straight-Sided Fermentation Containers
- pH Meter optional, for monitoring dough acidity
- 2 Panettone Molds (~500 g size)
- Panettone Skewers / Needles (for upside-down cooling)
Method
- Perform 2 to 3 consecutive refreshes of your pasta madre at a 1:1:0.45 ratio (e.g., 50g starter + 50g flour + 22.5g water).
- Ferment each refresh at 28°C (82°F) until it reliably triples in volume before starting the first dough.
- Add water and sugar to the mixer bowl and mix briefly to dissolve. Tear active pasta madre into small pieces and add to the bowl along with the flour.
- Mix for 7–8 minutes until gluten begins to build and wraps around the hook.
- Gradually add softened butter in portions (4–6 minutes of kneading) until fully absorbed and smooth.
- Add egg yolks in 2–3 additions, allowing each to incorporate before adding the next. Knead until smooth, elastic, and pulling cleanly away from the bowl.
- Transfer to a straight-sided container, mark the level, and ferment at 22–24°C (72–75°F) for 12–16 hours until tripled in volume (target pH 5.1–5.2).
- Place all of the tripled first dough into the mixer. Add 30 g flour, diastatic malt, sugar, water, honey, and first 30 g portion of pumpkin purée. Mix on low speed (~25–30% speed) for ~15 minutes until smooth and strong.
- Increase speed to ~45%, add softened butter in two additions, then add vanilla, pumpkin spice, and salt. Knead 4–5 minutes until incorporated.
- Add egg yolks in two additions (at ~60% speed), mixing thoroughly for about 5 minutes between additions.
- Mix in the remaining 30 g pumpkin purée until fully incorporated and the dough passes a delicate windowpane test.
- Gently fold in the 200 g chocolate inclusions on low speed just until distributed.
- Rest dough on the work surface for 30 minutes. Divide into two equal portions (~520 g each) and shape into tight, smooth balls (pirlatura).
- Place into two paper panettone molds. Proof at 30°C (86°F) for 4–5 hours until the dough rises near the top of the mold and feels airy.
- Preheat oven to 290°F (143°C). Bake for 27 minutes.
- Increase temperature to 320°F (160°C) and bake for an additional 20 minutes.
- Remove from oven, immediately insert panettone skewers through the bottom of each mold, and hang upside down to cool completely for at least 8–12 hours before slicing.
Nutrition
Calories2040kcalCarbohydrates205gProtein30gFat124gSaturated Fat73gPolyunsaturated Fat7gMonounsaturated Fat35gTrans Fat3gCholesterol790mgSodium957mgPotassium557mgFiber4gSugar111gVitamin A7802IUVitamin C2mgCalcium319mgIron3mg
Notes
- Crucial Fermentation Temperatures: Keep strict temperature control—28°C (82°F) for starter refreshes, 22–24°C (72–75°F) for the overnight first dough, and 30°C (86°F) for final proofing.
- Why Split the Pumpkin Purée? Dividing the pumpkin purée prevents introducing too much moisture at once, keeping the gluten matrix strong enough to hold high percentages of butter and egg yolks.
- Never Skip Inversion: Hanging hot panettone upside down prevents the rich, butter-heavy crumb structure from collapsing under its own weight while cooling.