As promised, the missing panettone recipe arrives punctually for Christmas time. Made from Lievito Madre, the panettone is a classic holiday pastry that lives up to the hype.


Before starting to make the pre-dough, the Lievito Madre has to be refreshed several times. Only when the volume of the freshly made madre has doubled after 3-4 hours can the production of the panettone begin!


  • 265g Wheat flour Type 700
  • 140g Water 20-25°C
  •   90g Lievito Madre
  •   60g Sugar
  •     5g Honey
  •   40g Yolks (2)  (Yolks are added only after 6 minutes of mixing time)
  •   65g Butter (Butter is added only after 10 minutes of mixing time)

Knead all ingredients well on slow speed until an elastic dough has formed. Mixing time of the pre-dough, approx. 15 minutes. 

Dough temperature: 26-28°C

Dough rest: 8-10 hours (the pre-dough must double in volume during this time)

Storage temperature: 28-30°C

Main dough:

  • 665g Mature pre-dough
  •   64g Wheat flour Type 700
  •   42g Water 25°C
  •   20g Yolk (1)
  •     4g Salt

Mix all ingredients slowly for 6-7 minutes

  • 60g Sugar

Add the sugar and mix for another 2-3 minutes on slow.

  • 100g Butter
  •   20g Wheat flour Type 700

Add the butter and wheat flour and mix on slow speed until the dough releases from the side of the bowl.

  • 40g Water 25°C
  • 15g Honey

Add the water and honey and mix again until the dough releases from the side of the bowl. 

  • 130g Candied orange
  • 100g Rum soaked raisins

Slowly mix in the fruit mixture.


  • After mixing, the dough matures for 30 minutes in the bowl.
  • Then these are divided, shaped into rounds and placed in the panettone forms. 
  • The dough now rises in a warm spot for about 4 hours. 
  • Once the dough has risen to 2-3cm below the top of the form, the almond paste is put on: 100g sugar, 50g finely ground almonds, 35g egg whites, 2g wheat starch are mixed together and then piped onto the panettone with a piping bag. 
  • Then decorate with whole almonds and sweet cherries and dust with powdered sugar. 
  • The panettone are baked at 180°C /about 50 minutes.


To ensure a longer shelf-life and that it keeps its shape, the panettone needs to be hung with a skewer immediately after baking.


The production of Mocca Panettone is the same as the classic (see above). The differences from the recipe above are:

  • Instead of water, strong espresso is used as the bulk liquid.
  • Instead of candied orange and raisins, chocolate chips are used.
  • And cocoa is used for the topping instead of the almond batter.