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Panettone II Recipe

Recipe by Pedro M. A. Neves

Panettone II is a luxurious Italian Christmas bread elevated with a second fermentation technique for superior crumb structure and depth of flavor. This twice-fermented version delivers a lighter, more open crumb than traditional single-rise panettone while maintaining the characteristic candied fruit and raisin distribution. A showstopping centerpiece that showcases mastery of dough management and patience.

Ingredients

• 500g strong bread flour
• 100g whole milk
• 7g instant yeast
• 120g egg yolks (approximately 6 yolks)
• 100g granulated sugar
• 10g sea salt
• 120g unsalted butter, softened
• 80g candied orange peel, roughly chopped
• 80g candied citron peel, roughly chopped
• 100g golden raisins, soaked in warm water for 20 minutes
• 5ml vanilla extract
• 2g saffron threads, steeped in 15ml warm water for 10 minutes
• Melted butter for brushing
• 15g pearl sugar for topping

Instructions

1. Combine 250g flour, 50ml warm milk, and yeast in a bowl. Mix until shaggy, cover with plastic wrap, and let rest at room temperature for 90 minutes to develop the first starter culture.

2. In a separate bowl, whisk egg yolks with sugar until pale and ribbon-like, approximately 3-4 minutes. Add vanilla extract and saffron water, whisking to combine fully.

3. Add the egg mixture to the fermented starter. Mix on low speed for 2 minutes, then add remaining 250g flour gradually while mixing. Once incorporated, increase speed to medium and beat for 4-5 minutes until dough becomes elastic and slightly sticky.

4. Begin adding softened butter in three additions, mixing 2-3 minutes between each addition until fully incorporated and dough becomes smooth and silky. Fold in salt after butter incorporation is complete.

5. Gently fold in drained raisins, candied orange peel, and citron peel by hand using a spatula, being careful not to overwork the dough. Ensure fruit is evenly distributed throughout.

6. Transfer dough to a lightly oiled bowl, cover with plastic wrap, and perform first bulk fermentation at room temperature (20-22°C/68-72°F) for 4-5 hours until dough roughly doubles. Perform two stretch-and-fold operations at 60-minute intervals during this phase.

7. Shape dough gently into a ball without degassing, place seam-side down into a 18cm panettone paper mold. Cover loosely with plastic wrap and proof at room temperature for 6-8 hours until dough rises 1-2cm above mold rim and jiggles gently when moved.

8. Preheat oven to 200°C (390°F). Brush top of panettone with melted butter and sprinkle pearl sugar evenly across surface. Using a sharp knife, score a shallow cross on top.

9. Bake for 45-50 minutes until deep golden brown and a skewer inserted into the center emerges with only a few moist crumbs. Internal temperature should reach 92-94°C (198-201°F) at the deepest point.

10. Remove from oven and immediately invert panettone onto a cooling rack using the paper mold rim as support. Cool completely (at least 4 hours) before unmolding. Store in an airtight container at room temperature for up to one week.

Substitutions

• Replace candied orange peel with candied lemon peel for brighter citrus notes
• Substitute golden raisins with dried cranberries for tartness and color variation
• Use clarified butter instead of whole butter for a more delicate, refined crumb
• Replace egg yolks with 120ml whole milk plus 15g cornstarch for vegan adaptation (reduces richness slightly)

Tips

• Maintain dough temperature between 26-28°C during mixing; panettone dough requires warmth for proper fermentation and butter incorporation
• Use a tall, narrow panettone mold rather than a standard cake pan to encourage vertical rise and the characteristic dome shape
• Stretch-and-fold operations during bulk fermentation are essential for developing gluten structure without aggressive kneading, which can damage the delicate crumb
• Do not skip the inversion cooling step immediately after baking; this prevents the dough from collapsing and maintains the open crumb structure

Panettone originated in Milan during the Renaissance and has become the definitive Christmas bread throughout Italy and beyond. The second fermentation method referenced in this recipe represents a modern refinement developed by contemporary artisanal bakers to achieve more refined, lighter crumb while maintaining traditional flavor profiles of dried fruit and butter.

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