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Overnight Panettone

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Overnight Panettone Recipe

This traditional Italian holiday bread will stay fresh longer when it's made with an overnight starter.

View step-by-step
directions on our blog

At a glance

Prep
Bake
Total
Yield
1 large loaf
Nutrition information

Ingredients

Choose your measure:

Starter

Dough

  • all of the starter (above)
  • 2 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 cup lukewarm water
  • 2 large eggs
  • 1/4 cup (4 tablespoons) softened butter
  • 1/2 teaspoon Fiori di Sicilia flavoring OR 1 teaspoon vanilla + 1/8 teaspoon orange oil
  • 2 1/4 teaspoons SAF Gold instant yeast OR 1 tablespoon instant yeast
  • 1 1/4 teaspoons salt
  • 1/3 cup sugar
  • 1/2 cup golden raisins
  • 1/2 cup slivered dried apricots
  • 1/2 cup dried cranberries
  • 1/2 cup chopped dried pineapple
  • 2 tablespoons grated orange rind or grated lemon rind (zest)

Instructions

  1. To make the starter: Combine the starter ingredients in a medium-sized mixing bowl, cover, and allow them to rest overnight (8 to 12 hours).
  2. To make the dough: Combine all of the dough ingredients except the fruit and zest, and mix and knead them together — by hand, mixer or bread machine — until you've made a soft, smooth dough.
  3. Allow the dough to rise, covered, for 1 to 1 1/2 hours, or until it's puffy (though not necessarily doubled in bulk).
  4. Gently deflate the dough, and knead in the fruits and zest.
  5. Shape the dough into a ball and place it in a panettone pan or other straight-sided, tall 1 1/2- to 2-quart pan. Cover the pan and let the dough rise until it's just crested over the rim of the pan, about 1 hour.
  6. Bake the bread in a preheated 400°F oven for 10 minutes; reduce the oven heat to 375°F and bake an additional 10 minutes; then reduce the heat to 350°F and bake for 25 to 35 minutes, tenting with aluminum foil if the crust appears to be browning too quickly. Panettone should be a deep brown when done, should sound hollow when tapped, and will read 190°F at the center using a digital thermometer. (It's easy to underbake, since it browns so quickly!)
  7. Remove the panettone from the oven and cool completely. Store at room temperature, well-wrapped, for up to a week; freeze for longer storage.

Nutrition Information

  • Serving Size 65g
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 200
  • Calories from Fat 40
  • Total Fat 4.5g
  • Saturated Fat 2.5g
  • Trans Fat 0g
  • Cholesterol 30mg
  • Sodium 210mg
  • Total Carbohydrate 36g
  • Dietary Fiber 3g
  • Sugars 16g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.