The Best Panettone from Iginio Massari

I couldn’t resist making my favourite Panettone again!

As I wrote previously my regular Italian sourdough has been dried up and stored away in the fridge so that I could focus on making rustic sourdough breads. I created a new, wet 100% hydration starter but the temptation to convert it into a new Italian starter was too strong. And after bringing it to maturity I couldn’t resist making Panettone again!

So here we have one of my favourites courtesy of master pastry chef Igino Massari. Entitled “The Best Panettone” this is one very soft, very sweet and very moist cake!

I made dough for a 500g mould but the smallest ones I have in stock are 750g capacity. Consequently the resulting shape isn’t as proud as the Milanese style. I didn’t glaze it and instead cut ears…

Paper removed.


Finally, I now have a better understanding of how best to mix the second dough. I have achieved the best crumb so far. I like those open pockets!

First dough: (26C for 12hrs)

  • 30g Lievito Naturale
  • 120g ’00’ Flour
  • 45g Water
  • 38g Sugar
  • 30g Egg Yolks
  • 43g Butter

Second dough: (28C until tripled ~8hrs)

  • 30g ’00’ Flour
  • 39g Egg Yolks
  • 30g Sugar
  • 7.5g Honey
  • 46g Butter
  • 21g Water
  • 2.4g Salt
  • .3g Aroma Panettone
  • .3g Vanilla
  • 60g Sultanas
  • 45g Candied Orange
  • 15g Candied Citron

Total Ingredients:

Flour 100
Water 45
Sugar 40
Honey 4
Yolks 41
Fats 53
Fruit 70
Salt 1.4
Flavourings .6

5 thoughts on “The Best Panettone from Iginio Massari

  1. Hi I would love to make this – it looks amazing … But I need more help … Are there 3 doughs ? Do you then mix them all together ? Help please Helen

  2. Pingback: A Traditional Italian Christmas Meal – Family Matters Switzerland

  3. I am very new to this and was wondering if you have a detailed procedure for any of your panettone not just a list of ingredients. Also 00 flour is that a strong high gluten flour and could I use a regular HG flour for that.

    • Strong flour is essential (~13.5%)

      Procedure: – First dough

      In the mixer, put the flour, sugar, water, soft butter, 1/3 of the yolks, mix to form an elastic dough, then add the natural yeast and the remaining the egg yolks. Continue working the dough until it is almost smooth, making sure it does not become too shiny, that is overworked. The kneading operation should not last more than 22-25 minutes.
      Put the dough to rise in a stove for 10-12 hours at a temperature of 26-28 ° C and in any case until its volume has tripled.

      NB. The dough not leavened sufficiently, will delay the next leavening, equal to a time equal to three times the lack of time subtracted from the previous mixture.

      Procedure: – Second dough

      Pour the leavened dough into the mixer, add flour and the aromas and work it until it becomes smooth, about 15 minutes of kneading.

      Add sugar with 1/3 of the egg yolks and work until homogeneous and smooth, add salt and 1/3 of the yolks. When the dough has resumed the elastic and homogeneous appearance, incorporate soft but not melted butter and the remaining egg yolks. Mix everything well, forming a silky dough, make sure that its consistency is right, adjusting the dough with water. Pour in melted butter retained from the dose, then the whole fruit continue for 4-5 minutes kneading until the fruit is distributed evenly. The whole operation should not last longer than 45 minutes, the ideal is 35 minutes
      Prepare the pieces on the boards, round them and place them in a cell of leavening for a period of 30-40 minutes at about 28 ° C. Then, repeat the rounding of the loaf, forming it tightly, put the dough in the special panettone mould. Leave to rise until it reaches the edge and then glaze with the amaretto icing or cut with a blade (if cut, add a knob of butter in the middle, this is the traditional Milanese panettone). The leavening can last from 6 or 7 hours depending on the climate-humidity or the strength of the dough. A panettone once cooked will reach 5-6 times its initial volume, according to the amount of fruit added in the dough.

      Instructions sourced from here: (Italian pdf)

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