Paul Hollywood’s panettone is a rich, sweet Italian bread studded with candied fruit and citrus zest, baked into a tall, domed loaf. This version uses a preferment (biga) to develop flavor and a long, slow rise that mimics the classic technique, making it achievable for home bakers. The result is a tender, feathery crumb with a beautiful golden crust—perfect for holiday breakfasts or festive gifting.
Ingredients
- For the biga (preferment):
- 1 cup (120 g) bread flour
- 1/2 cup (120 ml) lukewarm water (about 85°F / 29°C)
- 1/4 tsp active dry yeast
- For the dough:
- 2 3/4 cups (330 g) bread flour
- 1/2 cup (100 g) granulated sugar
- 1 tsp salt
- 1 tbsp active dry yeast (or 2 1/4 tsp instant yeast)
- 3 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 1/2 cup (120 ml) lukewarm milk (about 85°F / 29°C)
- 1/2 cup (115 g) unsalted butter, very soft, plus extra for greasing
- 1 tsp vanilla extract
- 1 tsp lemon zest (from 1 lemon)
- 1 tsp orange zest (from 1 orange)
- 1 cup (150 g) mixed candied peel (citron, orange, lemon), chopped
- 1/2 cup (75 g) golden raisins or sultanas
- 1 tbsp honey (for brushing)
Instructions
- Make the biga: In a small bowl, mix the flour, water, and 1/4 tsp yeast until a shaggy dough forms. Cover with plastic wrap and let sit at room temperature for 12–24 hours, until bubbly and doubled. (If your kitchen is warm, 12 hours is enough.)
- Bloom the yeast: In a small bowl, dissolve the 1 tbsp yeast in the lukewarm milk with a pinch of sugar. Let stand for 5–10 minutes until frothy.
- Mix the dough: In a large bowl or stand mixer with a dough hook, combine the biga, flour, sugar, salt, eggs, egg yolks, yeast mixture, vanilla, and citrus zests. Mix on low speed for 2 minutes, then increase to medium and knead for 8–10 minutes, until the dough is smooth and elastic. It will be very sticky—do not add extra flour.
- Add the butter: With the mixer on medium, add the soft butter in 3–4 additions, waiting until each is incorporated before adding the next. Knead for another 5–7 minutes until the dough is glossy and pulls away from the sides of the bowl.
- Add fruit: Gently fold in the candied peel and raisins by hand or on low speed until evenly distributed.
- First rise: Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place (about 75°F / 24°C) for 2–3 hours, until doubled in size.
- Shape and second rise: Turn the dough out onto a lightly floured surface. Shape into a tight ball by pulling the edges into the center. Place into a panettone paper mold (or a tall 8-inch round cake pan lined with parchment). Cover loosely with plastic wrap and let rise again for 2–3 hours, until the dough reaches the top of the mold.
- Bake: Preheat the oven to 350°F (175°C). Bake the panettone for 35–40 minutes, until deep golden brown and a skewer inserted into the center comes out clean. If the top browns too quickly, tent with foil after 20 minutes.
- Cool: Remove from the oven and immediately brush the top with honey for a glossy finish. Cool completely on a wire rack. For best texture, wait at least 4 hours before slicing.
Tips
- Use bread flour: The high protein content helps develop the gluten structure needed for the tall, airy crumb. All-purpose flour will produce a denser loaf.
- Keep the dough sticky: Resist adding extra flour during kneading. The dough should be very soft and slightly sticky; that’s what gives panettone its characteristic lightness.
- Bake in a paper mold: Traditional panettone molds support the dough as it rises and bakes. If using a cake pan, line it with parchment paper that extends 2 inches above the rim.
- Check for doneness: Because the loaf is tall, the center may look done but still be raw. Always test with a skewer; if it comes out with wet crumbs, bake for 5 more minutes.
Serving Suggestions
Serve panettone sliced thickly, toasted lightly, and spread with butter or mascarpone. It pairs beautifully with coffee, tea, or a glass of sweet wine like Vin Santo. For a festive dessert, layer slices with custard or use them in French toast.
Variations
- Chocolate chip: Replace the candied peel with 1 cup (175 g) dark chocolate chips or chunks.
- Citrus-only: Omit the raisins and use only candied orange and lemon peel for a brighter flavor.
- Add almonds: Fold in 1/2 cup (60 g) toasted slivered almonds along with the fruit.
- Spiced: Add 1/2 tsp ground cardamom or cinnamon to the dough for a warm, aromatic twist.
Storage and Reheating
Store panettone wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 5 days. To reheat, slice and toast in a toaster or under a broiler for 1–2 minutes. You can also freeze the whole loaf or slices for up to 3 months; thaw overnight at room temperature before serving.
Frequently Asked Questions
Can I use instant yeast instead of active dry? Yes, use 2 1/4 tsp instant yeast. Mix it directly into the flour, and skip the blooming step—just add the milk at room temperature.
Why is my panettone dense and heavy? This usually happens if you added too much flour during kneading, or if the dough didn’t rise enough. Make sure your yeast is fresh, and give the dough enough time to double during both rises.
Do I need a special panettone mold? No, you can use a tall 8-inch round cake pan or even a large coffee can. Just line it with parchment paper that extends above the rim to support the dome.
Can I make this without a stand mixer? Yes, but it will require more effort. Knead by hand for 15–20 minutes, using a dough scraper to keep the sticky dough together. The result will be just as good.
How do I know when it’s fully baked? Insert a long skewer into the center; it should come out clean, not just dry on the outside. If the top is browning too fast, cover with foil.
Can I reduce the rise time? You can speed up the first rise by placing the dough in a warm oven (turned off) with a bowl of hot water. But longer, slower rises develop more flavor, so avoid cutting them too short.
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