Traditional panettone

Traditional panettone

Festive season Holiday inspiration Panettone


1st evening dough

4000 g white flour for panettone

1300 g natural mineral water

1250 g Debic Traditional Butter

1200 g refreshed sourdough starter

1100 g pasteurised egg yolks, category A, without additives

1000 g sucrose sugar

2nd morning dough

9850 g 1st evening dough

2000 g sultana raisins

2000 g orange cubes

1500 g Debic Traditional Butter

1300 g pasteurised egg yolks category a, without additives

1000 g white flour for panettone

1000 g sucrose sugar

500 g acacia honey

500 g citron cubes

500 g natural mineral water

60 g salt

50 g liquid vanilla extract from berries

20 g panettone flavouring


1st evening dough

Mix the flour with the sugar and add the water at a temperature of 24°C. After 15 minutes of kneading, add the soft, creamy Debic Traditional Butter and half of the egg yolks. After two to three minutes of kneading, add the sourdough starter and the rest of the egg yolks. Knead the dough to make it silky and elastic, taking care that it does not become too shiny (not too kneaded), the kneading process should not take longer than 25 minutes. Allow the dough to rise in a suitable bowl for 10 to 12 hours at a temperature of >26°C/<28°C, covered with cellophane, until the dough has tripled in volume.

2nd morning dough

Start by adding the flour and flavourings to the dough and knead it until it becomes smooth and full-bodied. Add the sugar, honey and half of the egg yolks and knead until the dough is smooth. Then add the salt and a little of the egg yolks. When the dough has reformed, add Debic Traditional Butter and the remaining egg yolks. Incorporate the water little by little and, when well mixed, add the fruit. Knead the dough until the fruit is evenly distributed, then stop the mixer. Weigh the loaves and round them off, then place them on the wooden board and place them to proof at 28°C for about 40 minutes. When the time has elapsed, round them off again and place them in the loaf tin. Leave to rise to the top in the proofing cabinet at >26°C < 28°C with 60/65% humidity. Before baking, glaze the loaves and sprinkle them with granulated sugar and skinned almonds. Rising in the loaf can take between 5 and 7 hours, depending on the strength of the dough.

Finishing touch

Baking: 500 g 30 minutes at 175°C; 1000 g 50 minutes at 175°C; 1500 g 70 minutes at 170°C; 2000 g 90 minutes at 160°C; 3000 g 130 minutes at 150°C; 5000 g 195 minutes at 145°C. Always with the valve closed.