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side view of panettone with one slice in forefront

Panettone (Giorilli's recipe)

Makes two 500 grams loaves; or 1 large loaf (1 kg)
Course Dessert
Cuisine Italian
Prep Time 2 days
Cook Time 55 minutes
Servings 16
Calories 263kcal
Author Marie


  • Standing mixer
  • Panettone cases (some call them liners)
  • Skewers to insert into the panettone after baking to invert (prevents collapsing)
  • Digital thermometer (highly suggested)


First dough:

  • Levain , 50 g (100% hydration) (or 75 g of 45% hydration)
  • 75 g sugar (superfine/caster) (see note)
  • 120 g water
  • 55 g egg yolks (about 3 or 4)
  • 75 g butter , softened not melted and cut into several pieces
  • 265 g high gluten flour (13.5% to 15% protein) (if using stiffer levain [45% hydration, use 240 g flour)

Second dough:

  • 60 g high gluten flour (13.5% to 15% protein)
  • All of the aromatic mix (recipe follows)
  • ½ teaspoon salt (~3 grams)
  • 70 g sugar (superfine/caster)
  • 95 g egg yolks (about 5 or 6)
  • 95 g butter , softened (not melted)and cut into several pieces
  • 2 g barley malt (about ¼ teaspoon)
  • 120 g white raisins , soaked
  • 60 g candied orange , diced small
  • 30 g candied citron , diced small

Aromatic mix:

  • 30 g honey
  • 1 vanilla bean
  • half lemon grated
  • half orange grated

Egg wash (optional)

  • One egg beaten with a splash of milk or cold water


***Day 1***. Overview and Preparation

  • Overview of day 1: prepare aromatic mixture (will sit for 24 hours until day 2), soak raisins (soaks for 1.5 hours), refresh levain/starter 3 times throughout morning and afternoon (example, 8AM, noon, and 3PM), and then make first dough in evening (45 mins to 1 hour active time)

Mix Aromatic Blend and Soak Raisins

  • To begin, mix ingredients for aromatic blend in a small bowl, cover and let sit for 24 hours
  • Rehydrate raisons by soaking them in bowl of hot water for 30 minutes, rinse well and then soak again in warm water for 1 hours. Drain, squeeze out all water, and then place on cloth lined baking sheet and cover with clean dry cloth, and let sit overnight. Make sure to re-weigh raisins once hydrated because you will need less as they will weight more.

Refreshing your Starter/Levain (Liquid)

  • Ensure that your levain (liquid or stiff) has been refreshed enough times so that it is very active (suggestion is at least 3 refreshers the day that you are making first dough) (eg, refresh at 8AM, noon, 3PM, and then use some to make first dough at 7PM)

Mixing the First Dough

  • When ready to mix the first dough, add the levain to the bowl of a standing mixer, along with flour and water.
  • Mix for 10 to 15 minutes, then add sugar and then softened butter in several pieces.
  • Only after butter is completely blended, add the egg yolks in several stages.
  • Ensure that the dough temperature stays under 26 degrees C (78F). If it goes higher, place dough in freezer for 10 minutes (remember this for second dough too)
  • Mix for 25 minutes until you get a silky smooth elastic dough. Test dough for windowpaning.

Bulk Rise of First Dough (12 hours/overnight)

  • Place dough in large container (three times the size of the dough), cover, and let rise at 28/30 C (82 to 86F) for 12 hours. You may leave the covered dough inside the oven (turned off!) with the oven light turned on for warmth if you have a cool kitchen.

***Day 2***. Overview and Mixing of Second Dough

  • Overview: Make dough two (45 mins), form loaves/rest dough (1 hour), let loaves rise (6 to 9 hours), and bake (35 mins to 1 hour, depending on liner size, see note)
  • To begin, consider placing dough/bowl/hook in refrigerator while measuring ingredients for dough two
  • When ready to proceed, add flour and barley malt to the day 1 dough and mix at slow speed than medium for 15 minutes
  • Slowly incorporate sugar
  • Afterwards, add half the egg yolks, salt, and aromatic blend.
  • Knead until smooth and homogenous
  • Add 70 grams of the softened butter, mix well, and then the rest of the yolks.
  • Knead until smooth and then add the remaining butter, the raisins, and the candied fruit.

Bulk Rise of Second Dough

  • Remove from machine and let stand in covered bowl for 30 minutes
  • Remove dough from bowl and let sit uncovered on counter for 15 minutes

Final Rise of Second Dough

  • Divide dough and form into balls sized according to size of the containers/pans/liners you are using (see notes)
  • Allow loaves to rise in liners placed on a on baking sheet, covered by plastic wrap at a temp of 28 to 30 C (82 F to 86F) for 8.5 to 9 hours. You may leave the covered dough inside the oven (turned off!) with the oven light turned on for warmth if you have a cool kitchen.
  • The dough should rise within 1 inch of top of mold. If it rises more than that, you risk getting a mushroom shaped panettone, which is not considered ideal.

Preparing to Bake

  • In the meantime, before baking, pre-heat the oven to 165 C (330 F) and allow panettone to form skin by uncovering for 15 to 20 minutes prior to baking
  • Cut a cross on top of panettone prior to baking and add a chunk of butter to the center (see photo collage) If you want shiny loaves, consider brushing top with egg wash

Bake loaves

  • Center should read 94 C (201 F) when done (takes about 50 to 55 minutes for 1 kg dough; see note for baking according to size)

Invert and cooling of loaves

  • To cool, immediately invert loaves by inserting wooden skewers across bottom and hang upside down on top of deep pot (see photo collage) (NOTE: you should use very pointy skewers or it may be difficult to pierce the panettone liners (I twist them for easy insertion; some folks pre-skewer their liners before baking. The loaves stick to the side of liners so they should not fall out. When serving, it is okay to cut right through paper and peel it off).
  • After completely baked, place the loaves in plastic/cellophane bags. Before wrapping in plastic, you must wait 10 to 12 hours for loaves to completely cool. (to reduce risk of mold, consider spraying inside of bags with pure food grade alcohol and dry out completely before using)
  • Panettone is best eaten at least 5 days after baking as the flavors continue to develop after baked.


Caster/superfine sugar (NOT as fine as confectioner or powdered sugar!) can be made by adding 1 cup plus 2 teaspoons of granulated sugar to food processor and processing for 30 seconds. 

*Dough should occupy about ⅓ of the panettone liners

**Liner sizes:
  • 1228 kg dough: 12.5 cm high x 18 cm wide (~6 x 8 inches)
  • 964 kg dough: 11 cm high x 17 cm wide (~5 x 8 inches)
  • 595 kg dough: 10 cm high x 14 cm wide (~4.5 x 6.5 inches)
  • 394 kg dough: 9 cm high x 12 cm wide (~4 x 5.5 inches)
  • 100 kg dough: 5 cm high x 7 cm wide (~2.5 x 3 inches)
***7 egg yolks per 1 kg dough
Baking times and temperatures:
500 g dough: 35 minutes at 170/180 C (340 F to 360 F)
1000 g dough: 50 to 55 minutes at 170/180 C (340 F to 360 F)
1500 g dough: 70 to 75 minutes at 170/180 C (340 F to 360 F)
2000 g dough: about 90 minutes at 160/170 C (320 F to 340 F)
After baking, bread must be immediately skewered and turned upside down to prevent deflating! Leave this way for 10 to 12 hours
Variations: Can soak raisins in rum; other dried fruit can be used, ie, cranberries, cherries, etc
Source for ordering pannetone liners: Fantes.com


Serving: 7g | Calories: 263kcal | Carbohydrates: 36g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 125mg | Sodium: 161mg | Potassium: 72mg | Fiber: 1g | Sugar: 15g | Vitamin A: 401IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg