FIRST STEP – PREPARE THE STARTER (BIGA)

Ingredients for the starter, taken from the list above:

2/3 cup bread flour (about 80 grams)
1/2 oz fresh yeast (about 13 grams) (or 2 teaspoons active dry yeast (about 6 grams))
3 tablespoons warm water (about 40 ml)

Dissolve the yeast in the warm water, add 1/3 cup (about 40 grams) of flour and mix well, then add the remaining flour. Shape into a ball and place it in a glass bowl. Cut a cross on top, cover with plastic wrap, and let rise in the oven (turned off, with the light on) for 4–6 hours.

The dough ball will be firm, but don’t worry. After rising, it may not look much bigger, but as long as it’s soft, it’s ready.

Dissolve the starter in the warm water directly in the bowl of your stand mixer. Sift the two flours and add them gradually, waiting for each addition to be absorbed before adding more. Mix on low speed. Once all the flour is incorporated and the dough is smooth, start adding the egg yolks a little at a time, making sure each addition is absorbed before adding more.

After all the egg yolks are added, add the sugar and mix well. Finally, add the butter, cut into cubes, a little at a time, waiting for each addition to be absorbed before adding more. Occasionally stop the mixer and scrape down the sides of the bowl. Once all the butter is added, let the mixer knead the dough on low speed for about 15 minutes.

Cover the mixer bowl with plastic wrap, wrap it with old towels, and let the dough rise for about 12 hours. Don’t worry if the dough is very soft—resist the urge to add more flour!

THIRD STEP – SECOND DOUGH:

Remaining ingredients from the initial list:

The first dough
1 1/3 cups bread flour (about 160 grams)
2 1/2 tablespoons all-purpose flour (about 20 grams)
3 tablespoons sugar (about 40 grams)
3 tablespoons melted unsalted butter (about 40 grams)
1 tablespoon honey (about 20 grams)
1/4 cup egg yolks (about 60 grams)
1/2 teaspoon salt (about 3 grams)
2 1/3 cups golden raisins (about 350 grams)

Soak the raisins in warm water.

Take the risen dough, add the honey, sifted flours, and salt. Knead until the dough is smooth and elastic, then add the sugar and mix. Add the egg yolks a little at a time, making sure each addition is fully incorporated before adding more.

Once all the egg yolks are in, add the flavorings and finally the melted butter, a little at a time, making sure each addition is fully incorporated before adding more. When all ingredients are added, let the mixer knead on low speed for 15 minutes.

Drain the raisins well, pat them dry, toss them with a little flour, and add them to the dough. Mix on the lowest speed until just incorporated.

Transfer the dough to a floured work surface. Fold the dough in thirds, then in half. Repeat this folding process 4 times, waiting 5 minutes between each fold. Let the dough rest for about 1 hour.

Give the dough another 4–5 folds in a row, then shape it into a ball and place it in the panettone mold. The dough should not fill more than 1/3 of the mold’s height. Let it rise in the oven (turned off, with the light on) with a small pot of boiling water inside, until the dough reaches the top of the mold.

Remove the panettone from the oven and let it sit for about 30 minutes to form a skin on top. With a sharp knife, cut a cross on the surface and place the remaining 2 tablespoons (30 grams) of butter, cut into cubes, on the cuts. Bake in a preheated oven at 375°F (190°C), conventional setting.

Bake for 8 minutes, then open the oven to let out steam. Lower the temperature to 350°F (180°C) and continue baking for about 40 minutes. If the top is browning too quickly, cover it with aluminum foil. After 40 minutes, check doneness with a skewer—it should come out dry from the center. If not, continue baking until done.

When baking is finished, remove the panettone from the oven. Insert two knitting needles or metal rods through the base and invert the panettone, suspending it upside down to cool completely for at least overnight (ideally a full day). This prevents the panettone from collapsing as it cools.

Homemade panettone tastes best after resting for at least a day in a tightly sealed food-safe plastic bag at room temperature.

Here is your finished panettone! It’s a long process, but the result is worth every effort and every minute spent waiting to taste it!