How to make traditional Panettone at home

by Book Recipe
How To Make Traditional Panettone At Home

The secret to homemade Panettone that is naturally leavened with a sourdough starter has arrived. I wanted to show you guys how to make a traditional (ish) panettone that’s way better than what you can buy at the store. And when I say traditional, I really mean traditional (with a couple of twists).

How To Make Traditional Panettone At Home
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Rating: 5.0/5
( 1 voted )
Serves: 6 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


  • Stiff Levain 4 hour Feedings (THESE ARE THE CORRECT MEASUREMENTS anything that is different than these in the video is incorrect):
  • 24g Mature starter
  • 24g all-purpose flour
  • 12g water @ 85 degrees Fahrenheit

Stiff Levain overnight feeding:

  • 12g mature starter
  • 24g all-purpose flour
  • 12g water @ 85 degrees Fahrenheit

First Dough:

  • 350g Bread flour
  • 200ml or 203g water @ 85 degrees F
  • 57g stiff levain
  • 83g granulated sugar
  • 3 large egg yolks (53g)
  • 1 teaspoon (6g) diastatic malt powder
  • 83g unsalted butter softened
  • 1/8tsp (.5g) instant yeast (optional but the process will be a little slower and have a touch less bloom)

Candied Citrus

  • 3 large navel oranges or 4 large lemons worth of peel
  • 2 cups (473g) water
  • 2 cups (450g) sugar

Final dough:

  • 168g bread flour
  • 2 egg yolks (36g)
  • 6g fine sea salt
  • 1 vanilla bean pod of seeds
  • zest of half an orange
  • 55g water @85 Fahrenheit
  • 82g granulated sugar
  • 130g unsalted butter softened
  • 16g honey
  • 78g raisins
  • 63g pistachios
  • 120g candied orange peel
  • 55g candied lemon peel


  • 80g granulated sugar
  • 5g sunflower oil
  • 4g cornflour
  • 4g cocoa powder
  • 6g almond flour
  • 30g egg whites
  • Swedish pearl sugar for sprinkling on top after glazing


The preparation steps are described in the video

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Recipe video

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