Can I skip the overnight starter and make panettone in one day?

You can, and the loaf will still be good, but it will be shorter and milder. Without the starter, increase the yeast in the dough to 2 teaspoons, expect a slightly tighter crumb, and know that the keeping quality drops from a week to about three days.

Why does panettone have to cool upside down?

The hot crumb is still setting and the loaf is heavy with butter and fruit, so cooling upright lets gravity compress the dome into a dense base. Hanging the loaf on skewers keeps the strands stretched while they set, which preserves the tall shape and the feathery pull.

My raisins all sank to the bottom. What went wrong?

The fruit was either wet when it went in or the dough was under kneaded. Pat soaked fruit completely dry, toss it with a spoonful of flour, and make sure the dough passes the windowpane test before the fruit is folded in at the very end of mixing.

I do not have a panettone mold. What can I use instead?

A clean 2 pound coffee can or a deep cake pan lined with a parchment collar that rises about 2 inches above the rim works well. Fill the pan only one third full before the final rise so the dough has room to crest instead of spill.

How long does homemade panettone stay fresh?

Wrapped tightly, it keeps 5 to 7 days at room temperature and freezes well for up to 2 months. Keep it out of the refrigerator, which dries the crumb, and refresh slices with 10 seconds in the microwave or a minute in a low oven.

Homemade Panettone: Tall, Feathery, Bakery Soft

Ingredients

Scale

3/4 cup (95 g) bread flour, for the starter
1/3 cup (80 ml) cool water, for the starter
1/4 teaspoon instant yeast, for the starter
3/4 cup (110 g) golden raisins
1/2 cup (80 g) candied orange peel, finely diced
Warm water or orange juice, for soaking the fruit
2 1/4 cups (280 g) bread flour, plus more for shaping
1/3 cup (65 g) granulated sugar
1 teaspoon fine salt
1 teaspoon instant yeast
3 large egg yolks, at room temperature
1 large egg, at room temperature
1/4 cup (60 ml) warm milk
2 teaspoons pure vanilla extract
Finely grated zest of 1 orange and 1 lemon
8 tablespoons (115 g) unsalted butter, soft, cut into pieces
1 tablespoon soft butter, for the top
Powdered sugar, for dusting (optional)

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Instructions

The night before, stir the starter flour, cool water, and 1/4 teaspoon yeast into a thick paste. Cover and leave at room temperature for 10 to 12 hours, until bubbled and risen.
Cover the raisins and candied peel with warm water or orange juice. Soak 30 minutes, then drain well and pat completely dry on a clean towel.
In the bowl of a stand mixer, combine the starter, flour, sugar, salt, and 1 teaspoon yeast. Add the yolks, the whole egg, warm milk, vanilla, and both zests.
Mix with the dough hook on low until a rough dough forms, then knead 8 to 10 minutes, until smooth, elastic, and pulling into a thin windowpane.
With the mixer running, add the soft butter one spoonful at a time, waiting for each to vanish before adding the next, about 10 minutes in total. Knead 3 minutes more, until glossy and silky.
Add the drained fruit and mix on the lowest speed just until evenly distributed, about 1 minute.
Scrape the dough into a lightly buttered bowl, cover, and rise in a warm place for 1 1/2 to 2 hours, until doubled and puffy.
Shape the dough into a tight round ball with the seam underneath, and set it seam down in a 6 to 7 inch panettone paper mold.
Cover and rise again for 2 to 3 hours, until the dome of dough just crests the rim of the mold.
Heat the oven to 350°F (175°C). Score a shallow cross on top and lay the tablespoon of soft butter in the center of the cross.
Bake 10 minutes, then reduce the heat to 325°F (165°C) and bake 25 to 30 minutes more, until deep golden and the center reads 190 to 195°F. Tent with foil if the top browns early.
Push two long skewers through the base, flip the loaf, and hang it upside down between two pots. Cool at least 2 hours, ideally overnight, before slicing into wedges.

Author: Chef Jordan
Prep Time: 40 minutes
Cook Time: 40 minutes