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Italian Panettone with Sourdough

When it comes to Christmas, Panettone is a must! The recipe I am proposing is based on that of master Rolando Morandin, entirely prepared with Sourdough.
Preparing Panettone at home is undoubtedly tricky, let's be honest! In fact, the recipe is quite long, and there are many aspects to know to read the signs (positive or negative) of the dough... But do not get discouraged, and most of all, do not get frustrated if the first attempt does not meet your expectations! If you carefully follow my advice, I guarantee you will succeed.
If you want to discover more tricks, have a look at How to Make Panettone.
Preparation: 1 hour
Cooking: 1 hour
Rising Time: 21 hours
Total Time: 23 hours
RECIPE FOR: 4 Panettones of 1kg


  • Stand Mixer
  • Metal  Skewers
  • Paper Mold for Panettone
  • Cooking Thermometer
  • Feed Grade Bags
  • Immersion Blender


For the First Dough

  • 800 gr Strong Flour for Panettone (W360, 14% - 15% of proteins)
  • 500 gr Softened Butter
  • 450 gr Ripe Sourdough Fed 2 or 3 times
  • 350 gr Granulated Sugar
  • 250 gr Egg Yolks (Quantity 1)
  • 200 gr Water at 30°C (86°F) (Quantity 1)
  • 200 gr Egg Yolks (Quantity 2)
  • 100 gr Water at 30°C (86°F) (Quantity 2)

For the Second Dough

  • 400 gr Strong Flour for Panettone (W360, 14% - 15% of proteins)
  • 135 gr Egg Yolks
  • 100 gr Softened Butter (170gr if you won't use Clarified Butter)
  • 70 gr Granulated Sugar
  • 60 gr Clarified Butter
  • 50 gr Honey
  • 50 gr Candied Orange Peels in Paste
  • 50 gr Flavoring Paste for Leavened Doughs if you won't use Candied Orange Paste - Click here
  • 2 pods Vanilla
  • 24 gr Salt


  • 500 gr Raisins washed and re-hydrated
  • 300 gr Candied Orange Peel (diced)
  • 50 gr Candied Citron Peel (diced)


For the First Dough

  • First of all, prepare a syrup by dissolving sugar and egg yolks in the water at 30°C (86°F), using an immersion blender.
  • Pour the syrup into the mixer bowl and add the sourdough after the second or third refreshment.
  • Knead for about 2minutes, so you can dissolve the Sourdough before adding the flour.
  • Add the flour and let the dough form a glutinous mesh which must be elastic and extensible. This step is crucial for the success of the Panettone recipe.
  • Check the proper formation of the glutinous mesh, taking a piece of dough and spreading it with your hands until it forms a thin layer of dough.
  • Once the dough is amalgamated and elastic, add the second dose of egg yolks, allowing them to be correctly absorbed. Finally, add the water (quantity 2) according to the recipe.
  • When the dough is fully developed, add the soft butter at room temperature in several batches, allowing it to be thoroughly absorbed into the dough.
  • The first dough is ready. Transfer it into a large container, sprinkle the surface with some small pieces of soft butter, and let it rise at 22-24°C (71°F - 75°F) for 15h until it has tripled its volume. Fermentation time depends on room temperature; therefore, before proceeding with the next dough, make sure the dough has tripled its initial volume. To better visualize the development of the dough, I suggest creating a "graduated scale" on the container, marking the starting volume and the desired volume at the end of fermentation.

For the Second Dough

  • Pour the first dough now-fermented into the bowl of the stand mixer.
  • Knead the first dough together with the flour very well until forming a strong and elastic gluten mesh
  • Add the egg yolks and knead until they are completely absorbed.
  • Then add the sugar, honey, and candied orange paste (or the aromatic mix you have prepared) and allow to knead until the dough detaches from the mixer bowl.
  • Mix without whipping the butter, clarified liquid butter, salt, and vanilla. Then add the mixture to the dough, a little at a time, allowing it to be well absorbed between each addition.
  • Once the dough is well combined, add the raisins and candied fruit and turn the mixer for about 1-2min on low speed.
  • Let the dough rise for about 1 hour to relax the gluten and complete the hydration of the proteins.
  • For 1kg Panettone, divide 1100gr portions of dough and let rest on the table for 5minutes.
  • Roll up the dough to stretch the gluten and form tight loaves. Place in paper molds (1kg) and let them proof at 26-28°C (79°F - 82°F) for 5-6 hours.
  • The real Milanese Panettone is finished with the "scarpatura".
    For this, you score a cross on the Panettone surface, lifting the 4 edges. You place a cube of soft butter in the center and finally close the edges towards the center.
    This particular operation favors the growth of the panettone. It creates a larger toasted surface during baking with the consequent development of a more complex and pleasing aromatic system.
  • Bake in a static oven at 150°C (302°F) for about 45-50min.
  • To test cooking, check that the temperature at the heart of the product is between 92°C and 94°C (197°F - 205°F).
  • Remove the panettone from the oven, pierce them with the appropriate metal skewers and turn them upside down for at least 2-3 hours.
  • Let the Panettone cool completely before packing it in food-grade bags. I also recommend waiting a couple of days before tasting your Panettone to allow the aroma to spread into the cake.


The raisins must be prepared the night before the dough.
Rinse it twice in hot water at 50°C (122°F) with a little food-grade alcohol to properly clean it from the preservation waxes.
Then soak it in lukewarm water (35°C - 95°F) for 1 hour, without using alcohol or spirits (which might interfere with the fermentation).
Finally, let it fully drain and lay it on a perforated pan, or spread it onto a clean cloth.
Clarified Butter is liquid butter at room temperature, which gives an extraordinary softness to the Panettone. It's also great for the preparation of Choux and Shortcrust pastries.
The Panettone's aroma is entirely developed in 2-3 days after baking; therefore, wait a few days before tasting it.
Candied Orange Paste is an exceptional solution to flavor your Panettone in a natural way.


Serving: 100g | Calories: 4245kcal | Carbohydrates: 648g | Protein: 65g | Fat: 162g | Saturated Fat: 91g | Cholesterol: 1787mg | Sodium: 1318mg | Potassium: 1884mg | Fiber: 24g | Sugar: 235g | Vitamina A: 5752IU | Vitamina C: 10mg | Calcio: 391mg | Ferro: 26mg


63 comments about “Panettone con Lievito Madre”

    1. Ciao Raffaele, in teoria potresti, ma non te lo consiglio sia per la facilità di dosaggio (ti verrebbero dosi difficilmente dosabili), ché la facilità di lavorazione. Preparane almeno 2!
      A presto

  1. buongiorno, volevo provare a fare il panettone, una domanda che significa quantità 1 e quantità 2 nel primo impasto? quello che volevo capire,la quantità totale degli ingredienti quale si deve considerare entrambi ?

    1. Ciao Giorgio!
      La quantità di acqua e tuorli è divisa su 2 dosi, perché si aggiungono in momenti diversi dell’impasto.
      La quantità totale è la somma della quantità 1 + quantità 2 (ad esempio i tuorli totali del primo impasto saranno 450gr: 250gr (quantità 1) + 200gr (quntità 2))
      A presto

    1. Ciao Daniele, il quantitativo di sale per il Panettone è corretto e rappresenta lo 0.5% circa sul totale della ricetta! 🙂
      A presto

    2. Massimo Melani

      Ciao Danile,
      In questi giorni sto provando la tua ricetta e ti volevo chiedere se posso mettere al posto dei canditi le goccia di cioccolato e se sì, in che dosi?
      Grazie e complimenti!

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