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.
Servings 2 panettoni
Calories 3638kcal
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. - Aim for a total of 300-400 grams of inclusions per panettone
Nutrition
Serving: 1panettone | Calories: 3638kcal | Carbohydrates: 481g | Protein: 74g | Fat: 162g | Saturated Fat: 90g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 30g | Trans Fat: 3g | Cholesterol: 994mg | Sodium: 1397mg | Potassium: 1120mg | Fiber: 17g | Sugar: 206g | Vitamin A: 3553IU | Vitamin C: 1mg | Calcium: 579mg | Iron: 8mg
