Uploaded March 2025 | Updated September 2026, 13 hours ago
Welcome to my kitchen! In today’s video, I’m going to show you how to make a delicious sourdough panettone. This recipe is a twist on the traditional panettone, using a non-stiff sourdough starter to create a soft, airy, and fluffy texture. You can also get creative with your fillings like raisins, chocolate, or dried fruit!
Ingredients:
For the Sourdough Starter:
20g sourdough starter
40g water
38g bread flour
2g whole wheat flour
For the Aromatic Mixture:
1 orange zest
1 lemon zest
30g European flower honey (or any honey)
1 tsp vanilla extract
Optional: 1 tbsp spiced rum (for extra flavor)
For the First Dough:
105g water
60g sugar
65g active sourdough starter
200 grams of high-protein flour (13% protein) - I used amzn.to/41SdQKY, but if you can find one with a higher protein content, that would be better.
85g room temperature butter
55g egg yolks (approximately 3 yolks)
For the Second Dough:
60g high-protein flour (13% protein)
2g malt powder (optional) - amzn.to/3FgGcWs
30g water
55g sugar (divided)
105g room temperature butter (divided)
6g salt
65g egg yolks (approximately 4 yolks)
Aromatic mixture (from earlier)
100g chopped dark chocolate for baking - amzn.to/43tRL6D
For the Glaze (optional):
150g almond flour
150g powdered sugar
25g cornstarch
15g cocoa powder
100g egg whites
Tips:
🍞 High-Protein Flour: Make sure to use high-protein flour (13% protein) to achieve the best dough consistency for your panettone.
❄️ Cold Mixing Bowl: Use a cold mixing bowl so your ingredients don’t warm up too much during mixing.
🍫 Chocolate Choice: If you’re using chocolate chips, chopped dark chocolate is preferred as it distributes more evenly in the dough, giving a better texture.
⏳ Patience: The panettone will need a long kneading and resting time—don’t rush it!
🎨 Glaze or Cross Slash: If you want to use a glaze, be sure to apply it before baking. I also sprinkle it with some raw sugar. If you don’t, a simple cross slash on top works just fine.
Panettone Paper Mold - amzn.to/3XByX1y
Natural Bamboo Skewers 12" - amzn.to/3XFjAoP
Stand mixer: amzn.to/4g7odyi
Danish Dough Whisk: amzn.to/4g8wsKE
Big kitchen scale: amzn.to/3CAl6kO
Silicone Bowl Scraper: amzn.to/40jReBf
Timer: amzn.to/4jeTm5K
Glass bowls: amzn.to/424rgE6
Don’t forget to like, share, and subscribe for more recipes. Let me know how your panettone turns out in the comments below!
0:00 - Intro
0:40 - Feeding the starter
1:08 - Making aromatic mixture
1:48 - Making the first dough
3:46 - Preparing molds
4:17 - Making the second dough
6:45 - Shaping panettone
7:50 - Baking and resting panettone
9:08 - Ready to enjoy
#SourdoughPanettone #NoStiffStarter #PanettoneRecipe #SourdoughBaking #HomemadePanettone #FluffyPanettone #BakingWithSourdough #HolidayBaking #EasyPanettoneRecipe #SourdoughBread #BakingTutorial #Panettone #AromaticPanettone
Welcome to my kitchen! In today’s video, I’m going to show you how to make a delicious sourdough panettone. This recipe is a twist on the traditional panettone, using a non-stiff sourdough starter to create a soft, airy, and fluffy texture. You can also get creative with your fillings like raisins, chocolate, or dried fruit!
Ingredients:
For the Sourdough Starter:
20g sourdough starter
40g water
38g bread flour
2g whole wheat flour
For the Aromatic Mixture:
1 orange zest
1 lemon zest
30g European flower honey (or any honey)
1 tsp vanilla extract
Optional: 1 tbsp spiced rum (for extra flavor)
For the First Dough:
105g water
60g sugar
65g active sourdough starter
200 grams of high-protein flour (13% protein) - I used amzn.to/41SdQKY, but if you can find one with a higher protein content, that would be better.
85g room temperature butter
55g egg yolks (approximately 3 yolks)
For the Second Dough:
60g high-protein flour (13% protein)
2g malt powder (optional) - amzn.to/3FgGcWs
30g water
55g sugar (divided)
105g room temperature butter (divided)
6g salt
65g egg yolks (approximately 4 yolks)
Aromatic mixture (from earlier)
100g chopped dark chocolate for baking - amzn.to/43tRL6D
For the Glaze (optional):
150g almond flour
150g powdered sugar
25g cornstarch
15g cocoa powder
100g egg whites
Tips:
🍞 High-Protein Flour: Make sure to use high-protein flour (13% protein) to achieve the best dough consistency for your panettone.
❄️ Cold Mixing Bowl: Use a cold mixing bowl so your ingredients don’t warm up too much during mixing.
🍫 Chocolate Choice: If you’re using chocolate chips, chopped dark chocolate is preferred as it distributes more evenly in the dough, giving a better texture.
⏳ Patience: The panettone will need a long kneading and resting time—don’t rush it!
🎨 Glaze or Cross Slash: If you want to use a glaze, be sure to apply it before baking. I also sprinkle it with some raw sugar. If you don’t, a simple cross slash on top works just fine.
Panettone Paper Mold - amzn.to/3XByX1y
Natural Bamboo Skewers 12" - amzn.to/3XFjAoP
Stand mixer: amzn.to/4g7odyi
Danish Dough Whisk: amzn.to/4g8wsKE
Big kitchen scale: amzn.to/3CAl6kO
Silicone Bowl Scraper: amzn.to/40jReBf
Timer: amzn.to/4jeTm5K
Glass bowls: amzn.to/424rgE6
Don’t forget to like, share, and subscribe for more recipes. Let me know how your panettone turns out in the comments below!
0:00 - Intro
0:40 - Feeding the starter
1:08 - Making aromatic mixture
1:48 - Making the first dough
3:46 - Preparing molds
4:17 - Making the second dough
6:45 - Shaping panettone
7:50 - Baking and resting panettone
9:08 - Ready to enjoy
#SourdoughPanettone #NoStiffStarter #PanettoneRecipe #SourdoughBaking #HomemadePanettone #FluffyPanettone #BakingWithSourdough #HolidayBaking #EasyPanettoneRecipe #SourdoughBread #BakingTutorial #Panettone #AromaticPanettone
