Panettone, a festive, fluffy, and fragrant Italian holiday bread!
This is a three-stage dough process that takes about 18 hours start to finish.
With candied fruit or chocolate chips both options are incredible.
The technique is borrowed from traditional panettone, multiple proofs build structure and lightness. Manitoba flour (high-protein bread flour) provides strength.
This is a project recipe, not something you make casually but something to do together with your family for your festivity.
The timing and temperature control matter. If you skip steps or rush proofing, you’ll get dense bread instead of airy panettone.
Get the full recipe below.