To Dave Vitale, nothing says Christmas like his mother's panettone. The ultimate symbol of occasion and enjoyment, it would make it's way onto the Christmas table every year without fail, shared with loved ones and friends. Now, Dave is sharing the secret family Panettone recipe, for all to enjoy. Buon Natale, from our family to yours.

 Dave's Mum's Panettone Recipe  

Ingredients 

24g mature starter  

24g flour + 12g of water at 30C  

350g bread flour  

1tsp – 16g diastatic malt power (Optional) 

83g sugar 

3 large egg yolks  

83g unsalted butter  

200ml water at 30C  

168g bread flour 

zest of have an orange

1 vanilla bean pod 

1 tsp almond extract  

6g salt  

2 large egg yolk  

55g water at 30C

82g sugar  

130g Unsalted Butter  

78g raisings  

120g candied orange  

66g caned lemon  

1 vanilla bean pod 

1 tsp almond extract  

Method

Two Days Before  

1- Convert Sourdough starter to ‘pasta madre’ 

• Add starter, flour + water (it will be stiff)

• Cover and store in a warm place 

• Feed every 4hours – 3 times a day with 24g of flour + 12g water  

• Feed 1 – 9am 

• Feed 2 – 1pm 

• Feed 3 – 5pm 

• Mix dough at 9pm (this is also a good time to make candied citrus) 

2- Mix dough 

• Create Instant yeast booster for extra bloom  

 Mix Dough Ingredients together  

• Bread Flowe  
• Diastatic Malt (Optional)  
• Sugar 
• Water  
• Egg  
• Butter 

3 - Cover with Gladwrap   

5 - To final dough add bread flour, zest from ½ orange, 1 vanilla bean pod, salt, 2 egg yolk 

6 - Mix in 55ml warm water + 82g of sugar + 130g of salt butter. Wait until the bread starts to pull away from the bowl

7 - Mix in raisin, candied orange, lemon peels & crushed pistachios

8 - Pour dough onto a work surface. Fold dough until dough is not as sticky

9 - Once smooth, place it in with a bowl, cover a damp cloth and rest for 1hr

10 - Halfway through do a stretch & fold

11 - Weigh dough in 2x 700g loaves

• transfer molds. into 76" Panettone
• Proof dough into molds for 6 hrs.  

12 - Create glaze by combining ingredients in a piping bag.  Pipe glaze on dough. Preheat on dough. oven to 350°F/180°C 

 

13 - Bake 350°F/180°C for 35 – 50 min  

14 - Once baked skewer the bottom of panettone  

15 - Hang upside-down overnight  

 

Candied Citrus Recipe 

½ Orange of orange zest  

Ingredients 

4 large lemons 

437g of. water 

450 g sugar  

3 large oranges  

Method 

• Cut the orange ends 
• Peel oranges – Remaining Pitch 
• Cut into very thin strips  
• Bring Peels to a bowl
• Remove from heat, stain and Rince with cold water 
• Repete steps 4 and 5 again  
• Add sugar and water 
• Bring to a boil, reduce to a simmer for 25 to 30 min  
• Drain and keep in fridge