Sourdough Panettone Anyone Can Make

So you’ve heard of sourdough, and the amazing recipes you can make from your sourdough starter or discard, but have you ever thought about using a sourdough starter for a panettone recipe? This scrumptious sourdough panettone recipe is perfect for anyone to make, though it may require some patience, we’ll teach you how to get started!

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Honey mix

• 30g runny honey
• Zest from 1 orange
• Zest from 1 lemon

First dough

• 70g stiff starter – 40% hydration active sourdough starter
• 75g sugar
• 120g water
• 55g egg yolks
• 70g soft butter
• 240g strong four

Second dough

• 60g strong flour
• 65g sugar
• 4g salt
• 95g egg yolks

Equipment

• Stand mixer with dough hook attachment
• 2 x 500ml paper molds for panettone
• 4x bamboo skewers

• 125g butter
• 120g sultanas
• 90g candied mixed peel

1. Prepare your stiff sourdough levain, and let it double in size before using it in your homemade panettone recipe.
2. When the starter is active and bubbly, combine water and sugar in a bowl of a stand mixer. Add the stiff starter, and flour, then attach the dough hook to your stand mixer, and run it on low speed for 10 minutes. Then add the egg yolks, and continue to knead until well incorporated.
3. Scoop the dough into a bowl, and let it rest so that it can triple in size (8-12 hours) at room temperature.
4. Mix the ingredients for the honey mix, cover, and refrigerate overnight.
5. The next morning, combine strong flour and the first dough. Knead well in a stand mixer for 10 minutes.
6. Add sugar, honey mix, salt, and butter, and continue to knead until everything is well integrated. Add the egg yolks, and mix until everything is completely incorporated. Reduce the speed on the stand mixer and mix in orange and lemon zest, followed by raisins.
7. Insert 2 bamboo skewers into each panettone mold. The skewers will help you hold the panettone upside down, whilst keeping it stable during baking.
8. Divide the dough into the prepped molds, and let the panettone dough proof for 10-12 hours in a warm place. The time it takes for the panettone to proof will depend on its size. If it’s larger then it may take longer for it to double in size, so be patient and keep an eye on it before baking it!
9. Bake the sourdough panettone at 350 degrees Fahrenheit for 35-42 minutes. Once cooked hang them upside down for 12 hours, so that the final result is a fluffy panettone, and you’re not left with a gummy texture.

• Author: Natasha Krajnc
• Prep Time: 1 hr
• Cook Time: 42 mins
• Category: bread
• Cuisine: Italian

Nutrition

• Serving Size: 1 loaf
• Calories: 2168 kcal
• Fat: 101g
• Saturated Fat: 58g
• Carbohydrates: 293g
• Protein: 32g

What Is a Panettone?

A panettone is a tall, sweet, dome-shaped cake, complete with candied fruits and raisins. The panettone is often enjoyed during Christmas time. Although sweet in taste, the panettone is more bread than a cake, where its sweet dough is filled with dried fruits and raisins that contribute to its sweet taste.

How To Make Stiff Starter For Panettone?

This recipe requires a stiff sourdough starter or a 40% hydration starter. To achieve this, simply combine 20g of sourdough starter with 25 ml of water and 40g of flour. You’ll only need 70g of starter for this recipe, but it’s always good to have a little extra just in case.

What to Eat With Sourdough Panettone?

You can totally enjoy this scrumptious sourdough panettone on its own, or with your favorite breakfast beverage, whether that is a coffee, hot chocolate, or a comforting cup of tea.

I like to elevate the taste of a classic panettone with a couple of flavor additions, including chocolate hazelnut spread, or a variety of jams. This makes the panettone taste even better, with fruity hints blending with your chosen spread to make an amazing treat even better.

Sourdough Panettone

Sourdough panettone makes the perfect snack-time treat, for you and your family to gather round the table and enjoy piece after piece of heaven.

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