Panettone

Bring bakery-level craftsmanship into your home kitchen with this refined take on the traditional Italian panettone. Studded with dark chocolate, soaked cherries, and toasted hazelnuts, this holiday bread is rich in flavor and deeply aromatic. When baked in the Signature Series Dutch Oven by Victoria, the result is a perfectly domed, golden loaf with a tender, airy crumb—worthy of any festive table.
This recipe is a slow process, but one that celebrates the art of baking and rewards patience with unforgettable results.

1. Prepare the Starter Dough (Day 1 – Evening)

• In a small bowl, mix the warm water, pinch of sugar, and yeast. Let it sit for 10–15 minutes until foamy.

• Stir in 1 cup flour until combined. Cover and let it rest at room temperature overnight (8–12 hours).

2. Prepare the Filling (Day 1 – Evening)

• In a small bowl, combine the dried cherries with fresh orange juice. Cover and refrigerate overnight.

• Chop hazelnuts and chocolate. Store in an airtight container at room temperature.

3. Make the Main Dough (Day 2 – Morning)

• In a large bowl or stand mixer, whisk together flour, salt, cinnamon, sugar, and orange zest.

• Add the starter dough, vanilla extract, eggs, yolks, and honey. Mix until a dough forms.

• Knead for 4–5 minutes, scraping the bowl as needed.

• Continue kneading while gradually adding softened butter, 2 tablespoons at a time, over 4–5 more minutes.

• Transfer dough to a lightly oiled bowl. Cover and let rise in a warm place for 90 minutes or until nearly doubled.

4. Assemble the Panettone (Day 2 – Midday)

• Drain the soaked cherries.

• Line your Victoria Signature Series Dutch Oven with parchment paper and lightly grease.

• On a floured surface, roll out the dough into a 12” x 14” rectangle.

• Sprinkle ½ of the cherries, hazelnuts, and chocolate. Fold the dough in thirds like a letter.

• Add half of the remaining filling, fold again into thirds.

• Add the last of the filling, then fold the dough in half.

• Shape into a round loaf by folding corners toward the center.

• Place into the Dutch oven, cover, and let rise in a warm place for 2 hours or until doubled.

5. Bake the Panettone (Day 2 – Afternoon)

• Preheat oven to 350°F (175°C).

• Brush dough with egg wash and sprinkle with chopped hazelnuts and coarse sugar.

• Bake uncovered for 30 minutes at 350°F.

• Without opening the oven, reduce to 325°F (163°C) and bake another 60 minutes. Tent with foil if browning too fast.

• Bread is done when golden brown, a skewer comes out clean, and internal temp reaches 195°F (90°C).

6. Cool & Serve

• Let cool completely in the Dutch oven before unmolding (essential to prevent collapse or gummy texture).

• Dust with confectioners’ sugar before slicing and serving.

Recipe by: @espresso&lime