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Sourdough Panettone Anyone Can Make

Sourdough Panettone Anyone Can Make

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To make your very own panettone you’re going to need a fairly stiff levain to work with. Don’t worry though, your current starter will do just fine, just be sure to feed it more flour than water for this recipe!

  • Total Time: 2 days 1 hr 42 mins
  • Yield: 1 loaf 1x



Honey mix

  • 30g runny honey
  • Zest from 1 orange
  • Zest from 1 lemon

First dough

  • 70g stiff starter – 40% hydration active sourdough starter
  • 75g sugar
  • 120g water
  • 55g egg yolks
  • 70g soft butter
  • 240g strong four

Second dough

  • 60g strong flour
  • 65g sugar
  • 4g salt
  • 95g egg yolks


  • Stand mixer with dough hook attachment
  • 2 x 500ml paper molds for panettone
  • 4x bamboo skewers
  • 125g butter
  • 120g sultanas
  • 90g candied mixed peel


  1. Prepare your stiff sourdough levain, and let it double in size before using it in your homemade panettone recipe.
  2. When the starter is active and bubbly, combine water and sugar in a bowl of a stand mixer. Add the stiff starter, and flour, then attach the dough hook to your stand mixer, and run it on low speed for 10 minutes. Then add the egg yolks, and continue to knead until well incorporated.
  3. Scoop the dough into a bowl, and let it rest so that it can triple in size (8-12 hours) at room temperature.
  4. Mix the ingredients for the honey mix, cover, and refrigerate overnight.
  5. The next morning, combine strong flour and the first dough. Knead well in a stand mixer for 10 minutes.
  6. Add sugar, honey mix, salt, and butter, and continue to knead until everything is well integrated. Add the egg yolks, and mix until everything is completely incorporated. Reduce the speed on the stand mixer and mix in orange and lemon zest, followed by raisins.
  7. Insert 2 bamboo skewers into each panettone mold. The skewers will help you hold the panettone upside down, whilst keeping it stable during baking.
  8. Divide the dough into the prepped molds, and let the panettone dough proof for 10-12 hours in a warm place. The time it takes for the panettone to proof will depend on its size. If it’s larger then it may take longer for it to double in size, so be patient and keep an eye on it before baking it!
  9. Bake the sourdough panettone at 350 degrees Fahrenheit for 35-42 minutes. Once cooked hang them upside down for 12 hours, so that the final result is a fluffy panettone, and you’re not left with a gummy texture.
  • Author: Natasha Krajnc
  • Prep Time: 1 hr
  • Cook Time: 42 mins
  • Category: bread
  • Cuisine: Italian


  • Serving Size: 1 loaf
  • Calories: 2168 kcal
  • Fat: 101g
  • Saturated Fat: 58g
  • Carbohydrates: 293g
  • Protein: 32g