Culinary Institute of America

Panettone

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Preparation info
  • Makes

    12 lb

    dough. DDT: 78°F/26°C
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient Baker’s % U.S. Metric
Sponge

Method

  1. To prepare the sponge, mix the flour, milk, and yeast with the dough hook attachment on low speed or 2 minutes on low speed and 1 minute on medium speed. Cover and ferment at 75°F/24°C until the sponge has risen and just begun to recede, about 30 minutes.
  2. To prepare the final dough, combine the sponge, flour, eggs, milk, yeast, salt, orange and lemon zests, and