Christmas Panettone with Sourdough Starter
Nothing says Christmas like a homemade panettone, and using a sourdough starter takes this traditional Italian holiday treat to the next level. With its light, fluffy texture and rich, sweet flavors, panettone is a true showstopper for your festive table.
INGREDIENTS:
For the Dough:
150 g sourdough starter (2/3 cup)
300 ml water (1 1/4 cups)
1 egg + 2 egg yolks
130 g sugar (2/3 cup)
Zest from a lemon or orange
9 g salt (1 1/2 teaspoons)
550 g flour (4 1/3 cups)
130 g butter (9 tablespoons, softened)
For the Almond Glaze:
100 g almond flour (1 cup)
50 g sugar (1/4 cup)
1 tablespoon cornstarch
3-4 egg whites
Why Use Sourdough?
Sourdough adds depth to the flavor and creates a beautifully tender crumb while keeping the panettone fresher for longer—perfect for sharing over the holiday season.
Key Ingredients for the Perfect Sourdough Panettone:
Sourdough Starter: The heart of the recipe, bringing natural fermentation and a slight tang to balance the sweetness.
Dried Fruits and Candied Citrus: Classic inclusions that provide bursts of flavor and a festive touch.
Butter and Egg Yolks: For that rich, luxurious texture.
Vanilla and Lemon Zest: Add aromatic highlights that make every bite a delight.
The Process (A Labor of Love):
Feed Your Starter: A well-fed, active starter is essential for a successful rise.
Prepare the Dough: Combine the ingredients, kneading until smooth and elastic.
First Fermentation: Let the dough rise until doubled, developing those signature airy pockets.
Add the butter; By adding the butter after the dough has already activated, you’ll give it a helping hand. Butter and other fats in sweet doughs can slow down and even hinder fermentation. A simple solution is to incorporate the fats after the dough has started to rise. This way, you ensure the fermentation process has already gained momentum!
Proof Overnight: Slow proofing in the fridge enhances the flavor and texture.
Add Fruits and Shape: Incorporate the dried fruits and form the dough into its iconic tall shape.
Bake: Achieve that golden, dome-shaped beauty in a hot oven.
Tips for Success:
Patience is key: Panettone takes time, but the result is well worth it.
Use a mold: A tall, round panettone mold helps achieve the classic shape.
Don’t skip the cooling process: Hang the panettone upside down to cool—it prevents collapse and ensures a perfect texture.
Whether you’re gifting it to loved ones or enjoying it with family, this Christmas panettone made with sourdough starter is a true labor of love that brings warmth and joy to the holiday season. Happy baking and Buon Natale! 🎄✨