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Translated from Portuguese (Brazil)
Panettone
Panettone
Panettone
Author:
Estevan Vedovelli

Yield:

 Panettone of
Kilograms
Pounds
Ounces
each

Times:

Panettone Essence
Prep time: 2 minutes; Rest time: 24 hours; Total time: 24 hours and 2 minutes
Sponge
Prep time: 2 minutes; Rest time: 45 minutes; Total time: 47 minutes
Pasta
Prep time: 34 minutes; Rest time: 7 hours and 35 minutes; Cook time: 40 minutes; Total time: 8 hours and 49 minutes

What to expect...

Taste:

It needs a little more "Panettone" flavor. Increase the amount of orange/lemon peel.

Texture:

The dough dries out a little more easily than it could. Try reducing the amount of water a little. However, the texture is very much like that of a Panettone: "tearable".

Ease:

  • Preparation method
  • Panettone Essence
    Total time: 24 hours and 2 minutes
  • 1. A day in advance, mix all the ingredients in a small jar.
    Orange Peel Zests (1 Tablespoon) Lemon Peel Zests (1 Teaspoon) Vodka (1 Tablespoon) Vanilla Essence (1 Teaspoon)
    Prep time: 2 minutes; Rest time: 24 hours; Total time: 24 hours and 2 minutes
  • Sponge
    Total time: 47 minutes
  • 1. Mix the water and yeast;
    Water (100 Grams) Dry Yeast (8 Grams)
    Prep time: 1 minute; Total time: 1 minute
  • 2. Mix in the flour and leave to rise for about 45 minutes (until it has tripled in volume).
    Wheat Flour (100 Grams)
    Prep time: 1 minute; Rest time: 45 minutes; Total time: 46 minutes
    Temperature: 25
    ºF
  • Pasta
    Total time: 8 hours and 49 minutes
  • 1. Immediately after leaving the sponge to rise, mix (by hand, mixer or bread machine) the dough ingredients, except the margarine and chocolate, until you have a uniform dough;
    Wheat Flour (400 Grams) Water (50 Grams) Egg Yolks (200 Grams) Sugar (120 Grams) Salt (6 Grams)
    Prep time: 10 minutes; Rest time: 35 minutes; Total time: 45 minutes
  • 2. Add the sponge and knead the dough well;
    Prep time: 5 minutes; Total time: 5 minutes
  • 3. Add the margarine and knead again;
    Margarine (90 Grams)
    Prep time: 10 minutes; Total time: 10 minutes
  • 4. Incorporate the chocolate into the dough, carefully so that it doesn't dissolve in the dough. Cover and leave to rise until doubled in size;
    Milk Chocolate Chips (180 Grams)
    Prep time: 3 minutes; Rest time: 2 hours and 30 minutes; Total time: 2 hours and 33 minutes
    Weight: 1.21
    Grams
    Pounds
    Ounces
    Temperature: 25
    ºF
  • 5. Gently divide into three equal parts and place each part in a 500-gram panettone mold. Cover and let the dough rise until it is about 2 cm from the edge of the pan;
    Prep time: 3 minutes; Rest time: 2 hours and 30 minutes; Total time: 2 hours and 33 minutes
    Temperature: 25
    ºF
  • 6. Preheat the oven to 180ºC. Make a small cross on top of the panettone and add a little margarine to each one;
    Margarine (10 Grams)
    Prep time: 3 minutes; Total time: 3 minutes
  • 7. Bake the panettone on the lowest heat setting, without convection, at 180ºC for approximately 40 minutes, until golden brown on top;
    Cook time: 40 minutes; Total time: 40 minutes
    Temperature: 180
    ºF
  • 8. Shortly after removing from the oven, poke a wooden toothpick through the bottom of each panettone and leave them upside down for a few hours until they have cooled completely;
    Rest time: 2 hours; Total time: 2 hours
General Notes:

When baking, place them on a baking sheet as they may drip with margarine, or they may overgrow and drip down one side.

Created on 08/08/2020.
Last updated on 08/23/2025.

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