A hearty, show-stopping dessert, Christmas panettone is the perfect sweet treat for the holidays. Fluffy and flavorful, this panettone bread studded with candied fruit will bring the festive taste of Italy to your Christmas feast. Happy baking!
250 grams flour, strong, for the sourdough starter
8 grams baker's yeast, or 0.8 oz fresh yeast
200 milliliters water
500 grams flour, strong, for the dough
8 grams baker's yeast, or 0.8 oz fresh yeast
150 grams sugar
200 grams butter
2 eggs
2 egg yolks
100 milliliters cow's milk
350 grams candied fruits
2 teaspoons salt
Preparation
5h
1h
Medium
Prepare the sourdough starter the previous day. Mix flour, yeast, and water until a sticky mixture is formed. Refrigerate for at least 12 hours and remove from the fridge. If it has not risen enough, refrigerate again and take out 1 hour before using it.
Mix sourdough starter with the rest of the ingredients, minus candied fruits, and knead in a kneader or by hand gently and patiently. Do not add more flour. The dough should be elastic, moist, and sticky. Add the candied fruit and mix well. Let rise until it doubles in size.
Preheat oven to 356 °F.
Press lightly with your hands to remove excess air. Divide dough into two, three, or four portions, depending on the desired size of the panettones. Place dough into pans, making sure it covers between ⅓ and ½ of them. Let proof.
Once dough has risen to ¾ of the pan, brush with egg. Sprinkle sugar on top and bake for 30 to 40 minutes, depending on the size of the Christmas panettone.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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