Recipes Bread Yeast Bread Recipes Chef John's Panettone 4.7 (9) 7 Reviews 13 Photos This panettone came out really well. It takes three days to make this recipe but otherwise it's a pretty straightforward. Besides dried fruit, there are so many other things you can include, such as nuts, and chocolate chips, just in case this seems too healthy. Serve plain, with butter, or even better, toasted with butter. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on December 5, 2023 Save Rate Print Share Add Photo 13 13 13 13 Prep Time: 45 mins Cook Time: 40 mins Additional Time: 1 day Total Time: 1 day 1 hr 25 mins Servings: 12 Yield: 1 (7-inch) panettone Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings For the Panettone Starter: ½ cup all-purpose flour ¼ cup cold water ¼ cup sourdough starter For the Dried Fruit: ½ cup golden raisins ½ cup dried cherries, quartered ½ cup diced dried pineapple ¼ cup rum For the Dough: ¼ cup warm water 1 (.25 ounce) package active dry yeast 2 large eggs ⅓ cup white sugar 2 tablespoons white sugar 1 ½ teaspoons vanilla extract 1 tablespoon freshly grated lemon zest 1 tablespoon freshly grated orange zest 2 ½ cups all-purpose flour 1 ¼ teaspoons fine salt 6 tablespoons butter, at room temperature For Egg Wash: 1 large egg 1 tablespoon water Directions The day before baking, mix flour, cold water, and sourdough starter together in a bowl. Cover and leave out at room temperature, 8 hours to overnight. At the same time, combine raisins, cherries, and pineapple in a separate bowl. Stir in rum. Let fruit soak, tossing occasionally, 8 hours to overnight. Pour warm water into large bowl of a stand mixer fitted with a dough hook attachment. Add yeast and let dissolve for 10 minutes. Add eggs, 1/3 cup plus 2 tablespoons sugar, vanilla extract, orange zest, and lemon zest. Whisk together. Scoop in the panettone starter. Add flour and salt. Knead until dough is very smooth and elastic, about 10 minutes. Stop and scrape down the sides if needed. Add butter; knead until butter is completely mixed in and dough is soft and somewhat sticky, about 5 minutes. Transfer to your work surface. Toss and fold your dough into a rough ball shape using wet fingers and a bench scraper. Transfer dough back to the bowl. Cover and let rise until doubled, about 3 hours. Transfer dough back to your work surface and shape into a rough ball. Place into a resealable plastic bag. Refrigerate, 8 hours to overnight. Remove dough from the bag and press out into a flat rectangle. Sprinkle with flour and roll out to at least 1/2-inch thickness. Spread the dried fruit all over the surface. Roll dough up into a log, sealing in the fruit. Roll both ends of the log toward the middle and smooth it over into a ball. Place dough ball into a short, wide paper panettone mold. Cover with plastic wrap and let rise until dough is at least 2/3 of the way up the sides, 3 to 4 hours. Preheat the oven to 350 degrees F (175 degrees C). Mix egg and water together and brush mixture on top of the panettone. Cut 2 slits crosswise on top. Bake in the preheated oven until beautifully browned, 40 to 45 minutes. Poke 2 skewers through either side of the panettone and flip it over into a panettone hole or a Dutch oven. Let cool upside-down for 2 hours. Pull out the skewers and slice into pieces. Chef's Notes Get my recipe for Sourdough Starter. If you don't have sourdough starter, mix 3/4 cup flour with about 1/3 cup cold water, or enough to simulate the thickness of the one seen in the video, and add a pinch (1/16 teaspoon) of yeast. Mix, cover and leave overnight until bubbly and risen, just like the one in the video. You'll find the panettone baking molds in kitchenware stores at the mall, but they're also inexpensive and easy to find online. You'll see both in this size as well as the more traditional, tall, coffee-can shape. I may add a bit more vanilla next time, and possibly a few extra tablespoons of sugar, as it wasn't quite as sweet as I imagined, but other than using all the fruit, I don't think I'd change much else. I Made It Print Nutrition Facts (per serving) 290 Calories 8g Fat 47g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 290 % Daily Value * Total Fat 8g 10% Saturated Fat 4g 21% Cholesterol 62mg 21% Sodium 306mg 13% Total Carbohydrate 47g 17% Dietary Fiber 2g 7% Total Sugars 14g Protein 6g 12% Vitamin C 2mg 2% Calcium 30mg 2% Iron 2mg 12% Potassium 123mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.