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Traditional Panettone

Recipe by A Knead to Bake

A classic Italian Christmas bread made the traditional way with a homemade Lievito Madre starter, buttery egg‑yolk dough, mandarin paste, rum‑soaked raisins and candied citrus peel. The recipe requires several days of starter development and careful proofing, but the result is a light, fluffy, fruit‑filled panettone that rivals any bakery.

HardItalianServes 12

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Source Video
97h 58m
Prep
1h 32m
Cook
11h 56m
Cleanup
111h 26m
Total

Cost Breakdown

Total cost:$21.60
Per serving:$1.80

Critical Success Points

  • Maintaining proper temperature (78‑82 °F) for Lievito Madre feeds and final proof.
  • Achieving a smooth butter‑egg yolk emulsion to avoid curdling.
  • Overnight bulk fermentation – dough must triple in size.
  • Hanging the baked panettone upside‑down to preserve its lofty crumb.

Safety Warnings

  • Handle hot water (80 °F) carefully to avoid burns.
  • Use oven mitts when removing panettone from the oven.
  • Raw egg yolks are a potential source of salmonella; ensure eggs are fresh and consider pasteurized yolks.

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