Sourdough Panettone is a rich, buttery Italian bread, perfect for Christmas. It's studded with dried fruit and mixed peel, offering a delightful treat that requires patience but rewards with a delicious result.
Prepare the stiff sourdough levain with 70% hydration and let it double in size for 5-7 hours.
Mix water and sugar in a stand mixer bowl, add the levain and flour, and knead on slow speed for 10 minutes.
Increase the mixer speed, add butter gradually, and knead until incorporated for 10 minutes.
Add egg yolks one by one, kneading until well incorporated for another 10 minutes.
Scoop the dough into a bowl and let it triple in size for 8-12 hours at room temperature.
Mix all honey mix ingredients and refrigerate overnight.
Mix strong flour and the first dough in the mixer, knead for 10 minutes.
Add sugar, honey mix, salt, and butter, knead until incorporated for 10 minutes.
Add egg yolks one by one, mixing well before adding the next.
Reduce speed, mix in orange and lemon peel, and raisins.
Insert bamboo skewers into each panettone mould, divide the dough, and let it rise for 10-12 hours in a warm spot.
Bake at 180°C for 35-42 minutes, then hang upside down for 12 hours to stabilize the crumb.
Serve the panettone with a sweet wine or toasted with butter for a delightful treat.
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