Panettone is a traditional Italian sweet bread worthy of your continuous improvement of the production process and craftsmanship. The Panettone introduced this time uses the Italian Biga starter, and the other processes are the same as the traditional Panettone production process. The produced bread has a rich and mellow aroma and exudes a charming traditional flavour. The cakelike fluffy texture, with round or long pores scattered around. It tastes soft and light, and leaves a longlast aftertaste on the lips and teeth with even a single bite.

Compared with the cumbersome production process of the traditional Italian Pasta Madre which need oven ten days, the production of this Panettone is not complicated. Although it takes 3 days, the deliciousness of Panettone is worthy of your careful preparation and waiting patiently. Compared with the Polish Panettone last year, the production process of this Panettone is slightly more complicated, but the bread has strong flavour of traditional Panettone, and has a longer shelf time.

2 6x4" Panettone paper mold

✤Biga Starter
Bread Flour 90 g
0.45g Instant Yeast 1/8 tsp
Water (2025°C ) 60 g

✤First Dough
Bread Flour 350 g
Caster Sugar 80 g
All Biga Starter
3 Egg Yolk 54 g
Water 175 g
Unsalted Butter 75 g

✤Final Dough
Bread Flour 70 g
All of the first dough
Salt 5 g
Honey 38 g
Caster Sugar 75 g
6 Egg Yolk 108 g
Vanilla 1 tsp
1/2 Lemon Grated
1/3 Orange Grated
Unsalted Butter 110 g

✤Candied Fruits Blend
Candied Fruits 275 g
*I used 80g candied orange peel, 45g dried apricot, 150g raisins, you can use any candied fruits that you like.
Fresh Orange Juice 40 g
Rum 20 g

✤Topping Glaze
Caster Sugar 40 g
Almond Flour 50 g
Corn Starch 3 g
Egg Whites 35 g

Preheat the oven to 325F/160C, and bake at the bottom rack for 50 minutes. You can use a thermometer to check that the internal temperature reaches 92°C before being out of the oven.