Impasto del Panettone (Panettone Dough)

From my own personal experience, I can tell you that making Impasto del Panettone is a bit of a labor of love, but the result is absolutely worth it. Panettone is a traditional Italian Christmas bread that originated in Milan, Italy, and it has since spread across the world. This sweet, fluffy bread, filled with raisins, candied fruits, and a rich, buttery dough, takes time and patience, but it’s something special that’s perfect for the holiday season or any special occasion. Let me show you how I make Impasto del Panettone.

Notes on What to Expect:

From my own personal experience, Panettone dough can be a bit tricky at first. Don’t be discouraged if it seems too sticky or you struggle with the long rising times ,  that’s just the nature of this traditional Italian bread. What you’ll end up with is a soft, flavorful panettone with a golden crust that smells heavenly. I hope you enjoy making this as much as I do.

Recipe Overview

• Cuisine: Italian
• Course: Dessert, Bread
• Servings: 2 large panettones (or 3 smaller ones)
• Prep Time: 30 minutes (active), plus resting times
• Cook Time: 45-60 minutes
• Time to Stand: 12+ hours (overnight for fermentation)
• Total Time: Approximately 15 hours (including fermentation)
• Ease of Cooking: Intermediate to Advanced
• Calories per Serving: 350-400 calories (per slice, depending on size)

Equipment Needed:

• Large mixing bowls
• Stand mixer (optional but recommended)
• Wooden spoon or dough scraper
• Proofing bowl
• Kitchen scale
• Loaf pan or traditional Panettone mold (around 8-10 inches)
• Plastic wrap
• Damp cloth
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Ingredients:

• For the first dough (Biga):
  • 150g (1 cup) all-purpose flour
  • 10g (1 tsp) fresh yeast
  • 100g (½ cup) warm water
• For the second dough:
  • 450g (3¾ cups) all-purpose flour
  • 150g (¾ cup) granulated sugar
  • 6 large eggs
  • 200g (¾ cup) unsalted butter (softened)
  • 200g (1 cup) milk (room temperature)
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 1 tsp orange zest
  • 1 tsp salt
  • 200g (1¼ cups) mixed candied fruit and raisins
  • 100g (½ cup) dark chocolate (optional)
  • 2 tbsp honey (optional)
  • > Go get the must-have equipment and ingredients for making a Savory  #Impasto del Panettone now.

Step-by-Step Method:

1. Make the First Dough (Biga)

• Combine Ingredients: In a bowl, dissolve the yeast in warm water. Add the flour and mix to form a thick paste. Cover with plastic wrap and let it sit for 12-16 hours (overnight) at room temperature to ferment. This step is crucial for developing the flavor and texture of the dough.
• Tip: Don’t skip the long fermentation time; it really enhances the bread’s flavor.

2. Prepare the Second Dough:

• Mix the Dry Ingredients: In a large bowl or mixer, combine the flour, sugar, and salt.
• Add the Eggs: Beat the eggs and add them to the dry mixture. Mix until smooth.
• Add the First Dough (Biga): Add the fermented biga to the egg-flour mixture. Begin mixing on low speed (if using a mixer) or stir with a spoon.
• Incorporate the Butter and Milk: Gradually add the softened butter and milk, continuing to mix until the dough comes together. The dough will be sticky but smooth. If using a stand mixer, knead for about 10-15 minutes, adding the butter a little at a time. Alternatively, use your hands if mixing by hand.
• Tip: If the dough is too sticky, lightly flour your hands or work surface, but be careful not to add too much flour.

3. First Rise:

• Once the dough is well mixed, cover the bowl with a damp cloth and let it rise for 2-3 hours or until it doubles in size. Ensure the room is warm to help the dough rise.
• Tip: This step is essential for creating that light and airy texture inside the Panettone.

4. Shape the Dough:

• Once the dough has risen, gently punch it down and transfer it to a lightly floured surface.
• Add Fruit and Chocolate (Optional): Add your candied fruit, raisins, and any optional dark chocolate chunks to the dough. Knead them in gently until evenly distributed.
• Shape the Panettone: Divide the dough into two or three equal portions and shape each one into a round ball. Place each ball of dough into your panettone mold.

5. Second Rise:

• Cover the molds with a damp cloth and let them rise again for 4-6 hours, or until the dough rises above the edge of the mold.
• Tip: Don’t rush this step – let the dough rise slowly at room temperature. If you’re in a rush, you can also place it in a warm oven with the light on to speed up the process.

6. Bake:

• Preheat your oven to 160°C (325°F). Place the panettone molds in the oven and bake for 45-60 minutes, or until golden brown on top and a skewer inserted in the center comes out clean.
• Tip: You may need to cover the top of the panettone with foil halfway through baking if it browns too quickly.
• Note: Baking times can vary depending on the size of your panettone, so start checking around 45 minutes.

7. Cool and Enjoy:

• Allow the panettone to cool completely before serving. The texture should be light and airy with a rich, buttery flavor.
• Tip: If you want to store your panettone, wrap it tightly in plastic wrap and keep it in a cool, dry place for up to a week. The flavor actually improves after a day or two!

Variations, Tips, and Substitutions:

• For a Healthier Option: You can reduce the sugar by half and use whole wheat flour in place of all-purpose flour. However, keep in mind that this may change the texture and flavor slightly.
• Gluten-Free Option: Use a gluten-free flour blend to make this recipe gluten-free. Be sure to add xanthan gum or another binder to help with the dough’s elasticity.
• Vegan Option: Use plant-based butter and substitute eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water for each egg). You can also try coconut milk in place of regular milk.
• > Go get the must-have equipment and ingredients for making a Savory  #Impasto del Panettone now.

Nutritional Information (Per Serving)

I hope this guide has made making Impasto del Panettone seem a little less daunting, or have you tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment!