Overnight Easy Panettone

Don’t let Panettone be a daunting feat, use International Collection Walnut Oil to weave the flavors of walnuts in each fluffy bite.

Time 800 min
Servings 10
Difficulty 3


  • 3/4 cup (90g) Unbleached All-Purpose Flour
  • 1/16 teaspoon (just a pinch) instant yeast
  • 1/3 cup (74g) cool water
  • All of the starter (above)
  • 2 1/4 cups (270g) Unbleached All-Purpose Flour
  • 1/4 cup (57g) lukewarm water
  • 2 large eggs
  • 4 tablespoons (57g) butter, softened
  • 1 tablespoon International Collection Walnut Oil 
  • 1/2 teaspoon Fiori di Sicilia flavoring OR 1 teaspoon vanilla + 1/8 teaspoon orange oil
  • 1 tablespoon instant yeast
  • 1 1/4 teaspoons (8g) table salt
  • 1/3 cup (67g) granulated sugar
  • 1/2 cup (85g) golden raisins
  • 1/2 cup (64g) slivered dried apricots
  • 1/2 cup (85g) dried cranberries
  • 1/2 cup (71g) chopped dried pineapple
  • 2 tablespoons (28g) orange zest (grated rind) or lemon zest (grated rind)


  1. To make the starter: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. 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, drizzle with additional International Collection Walnut Oil, cool completely. Store at room temperature, well-wrapped, for up to a week; freeze for longer storage.

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