Sourdough Panettone with Almond Glassa & Chef’s Citrus Paste

Learn how to make soft sourdough panettone with citrus paste and almond glassa. A complete, easy guide to perfect Italian holiday bread.

Sourdough Panettone with Almond Glassa & Chef’s Citrus Paste

Tall, silky, shreddy Italian panettone made entirely with sourdough starter (no pasta madre). Perfumed with fresh citrus paste and topped with a crackly sweet almond glassa.

Course Bread, Dessert

Cuisine Italian

Keyword sourdough panettone, panettone recipe, Italian Christmas bread, sourdough Christmas bread, sweet sourdough bread

Prep Time 30

Cook Time 45

Proofing & Resting Time 20

Total Time 21 15

Servings panettoni

Calories 3638kcal

Author Tiffany Bendayan

Ingredients

First Dough (Day 1 – Evening)

160 g active sourdough starter 100% hydration
400 g strong bread flour Caputo Red works great
160 g water room temperature
100 g granulated sugar
4 egg yolks ≈ 80 g
120 g unsalted butter softened

Chef’s Aromatic Citrus Paste

Zest of 2 large oranges
Zest of 1 lemon
20 g honey 1 Tbsp
10 g sugar 2 tsp
Seeds from 1 vanilla bean or 1 tsp vanilla extract
Optional: 1 tsp orange blossom water

Second Dough (Day 2 – Morning)

All of the first dough
200 g bread flour
60 g granulated sugar
40 g honey
4 egg yolks ≈ 80 g
80 g unsalted butter softened
6 g fine salt
All of the aromatic citrus paste

Inclusions

200 g dark chocolate chunks
dried fruits, raisins, etc optional

Almond Glassa

100 g almond flour or hazelnut flour
120 g powdered sugar
20 g cornstarch or potato starch
80 g egg white ≈ 2 egg whites

Toppings

Whole Almonds
Pearl Sugar

Instructions

Citrus Paste

Microplane all zest directly over the bowl to capture aromatic oils.
Add honey, sugar, vanilla, and optional orange blossom water.
Mash into a glossy, fragrant paste.
Cover and rest 30 minutes to let the citrus oils bloom.

First Dough (Day 1 – Evening)

Combine starter, water, sugar, and egg yolks in a mixer bowl.
Add the flour and mix until a rough dough forms.
Add softened butter in 3 additions, mixing fully each time.
Knead 15–20 minutes until dough becomes smooth, shiny, and elastic.
Place dough in a buttered bowl, cover, and ferment overnight at 26–28°C (78–82°F) until tripled in size (8–10 hours).

Second Dough (Day 2 – Morning)

Add the fermented first dough, flour, sugar, honey, egg yolks, and citrus paste to the mixer.
Mix until gluten redevelops and the dough feels stronger.
Add the salt and mix 1–2 minutes.
Add softened butter gradually until fully emulsified.
Knead to a strong, thin windowpane.
Add inclusions on low speed in 2–3 batches (30–60 seconds).
Rest dough 30 minutes on the counter.
Divide dough into 2 equal portions.
Shape each into a tight round.
Place into two 1 kg panettone molds (about ¾ full).
Proof at 28°C (82°F) until dough reaches the rim (5–7 hours).

Almond Glassa

Lightly whisk the egg white.
Add almond flour, powdered sugar, and cornstarch.
Mix into a thick, smooth paste.
Optional: add almond extract or cocoa powder.
Cover until ready to use.

Bake

Preheat oven to 170°C (340°F).
Spread or pipe glassa on top of each fully proofed dough.
Sprinkle with whole almonds and pearl sugar.
Bake 45–50 minutes until internal temperature is 92–94°C (198–201°F).
Tent with foil if browning too quickly.

Cooling

mmediately pierce each loaf through the lower sides with 2 long skewers.
Hang upside down between tall pots or supports.
Cool 8–10 hours until completely set.
Slice only after resting 12 hours.

Storage

Wrap tightly in plastic wrap or cellophane.
Store at room temperature 5–7 days.
Flavor improves after the first 12 hours.

Notes

• Feed your starter 2–3 times before beginning for maximum strength.
• Maintain warm temps (78–82°F) for the best rise.
• Toss inclusions in a little flour to prevent sinking.
• A strong windowpane is essential for a tall, shreddy crumb.
• Do not skip the upside-down hanging step, it prevents collapse.

Nutrition