Ingredients:

  • 50g (1/4 cup) active sourdough starter (fed and bubbly)
  • 50g (1/4 cup) strong bread flour (plus extra for dusting)
  • 25ml (2 Tbsp) lukewarm water
  • All the first dough mixture
  • 50g (1/4 cup) strong bread flour
  • 25ml (2 Tbsp) lukewarm water
  • All of the second dough mixture
  • 250g (2 cups) strong bread flour
  • 100g (1/2 cup) granulated sugar
  • 5g (1 tsp) instant dried yeast
  • 100ml (1/2 cup) lukewarm whole milk
  • 2 large eggs
  • 2 large egg yolks
  • 80g (6 tbsp) unsalted butter, softened, cut into cubes
  • 5g (1 tsp) salt
  • Zest of 1 orange
  • Zest of 1 lemon
  • 1 tsp vanilla extract
  • 150g (1 cup) candied orange peel, chopped
  • 100g (1/2 cup) raisins, soaked in warm water or rum for 30 minutes and drained well
  • 50g (1/4 cup) candied lemon peel, chopped
  • 1 large egg, beaten (for glaze)
  • Pearl sugar, for sprinkling (for glaze)

Instructions:

  1. Prepare the Lievito Naturale (Sourdough Starter - day 1): Combine sourdough starter, flour, and water. Knead briefly, form into a ball, and let rise in a warm place until doubled.
  2. Prepare the First Dough (Lievito Naturale Refresh - day 2): Mix the risen dough, flour, and water. Knead briefly, form into a ball, and let rise in a warm place until doubled.
  3. Prepare the Second Dough (Final Dough - day 3): Combine the risen dough, flour, yeast, sugar, and milk in the stand mixer.
  4. Add Eggs: Gradually incorporate eggs and egg yolks.
  5. Incorporate Butter: Slowly add the softened butter, one piece at a time, until fully incorporated and the dough is smooth and elastic.
  6. Add Flavorings: Mix in salt, orange zest, lemon zest, and vanilla extract.
  7. Add Fruit: Gently fold in candied orange peel, candied lemon peel, and raisins.
  8. First Rise: Place the dough in a lightly oiled bowl, cover, and let rise in a warm place until tripled in size (this may take several hours).
  9. Shape the Panettone: Gently punch down the dough, shape it into a ball, and place it in the panettone paper mold.
  10. Second Rise: Cover the mold and let rise until the dough reaches the top of the mold (this may take several hours).
  11. Bake: Preheat oven. Brush top of loaf with beaten egg (optional). Sprinkle with pearl sugar (optional). Bake until golden brown and the internal temperature reaches 200-205°F (93-96°C).
  12. Cool Upside Down: Immediately insert the metal skewers through the base of the panettone. Hang the panettone upside down between two tall pots or containers until completely cool.
  13. Serve: Once cooled, slice and serve.