Panettone is a sweet, soft, and buttery bread similar to brioche but it is loaded with candied orange, raisins, currents, and baked in a paper mold. It's also referred to as Italian Christmas bread because it is traditionally baked for the Holidays and shared with friends and family.

Written recipe and instructions ► [ Ссылка ]

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Sponge Recipe ►
8 ounces (227 g) water 70ºF
15 grams (15 grams) instant yeast
10 ounces (284 g) bread flour

Dough Recipe ►
8 ounces (227 g) butter (room temperature) softened
4 ounces (113 g) honey
1 teaspoon (3 g) salt
2 (88 g) eggs (room temperature)
2 (36 g) egg yolks (room temperature)
1 teaspoon (4 g) vanilla
12 ounces (340 g) bread flour
3 ounces (57 g) raisins
2 ounces (28 g) candied orange peel
3 ounces (57 g) dried cranberries
2 ounces dried currants
1 tablespoon (6 g) lemon zest

CHAPTERS ►
00:00 Pronunciation
00:37 History
01:33 The starter
01:56 Types of flour
02:12 Mixing the butter
02:57 Type of mixer
03:22 Kneading
03:54 The window test
04:09 Mix ins
04:20 Proofing
05:21 Panettone liners
06:03 Dividing the dough
06:50 Proofing and baking
07:29 Storing panettone
08:11 Comparing store-bought

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