• Baker-Pastry Chef

Coffee & caramel panettone

  • An original recipe from Giambattista Montanari
  • Recipe calculated for 11 pieces
  • 5 completion stages
Corman products used for this recipe


Single refresh of a natural strater

  • *240 g of water if stored in water
  • Mix all of the ingredients together for 6-7 minutes.
  • Roll out the natural starter or roll it into a cylinder, then leave to rise at 26°C for 8 hours until it has risen to 1.7 times its original volume (740 g of natural starter in a 2 L cylinder should reach the edge), then move on to the first piece of dough.


200 g Liquid sourdough starter 600 g Flour – Strength 280/300 – Resistance/Elasticity 0.48 270 g water*


First dough - 14:00

  • Mix together all of the ingredients until the dough has a good elasticity (about 9-10 minutes), then leave the dough to rise at 28°C for 3 hours 30 minutes, until it has risen to 1.7 times its original volume (740 g of natural starter in a 2 L cylinder should reach the edge), then move on to the second piece of dough.


500 g Liquid sourdough starter 500 g Flour for the panettone 350 g water 50 g Carlsbourg PDO Butter 82% fat 15 g milk powder


Second dough - approx. 17:30

  • One hour before the first dough is ready, prepare the autolyse by mixing together the water, cream, egg yolks and flour for 30-40 seconds until all the liquid has been absorbed.
  • Then, cover with clingfilm and leave to rest.
  • Once the autolyse is complete, mix it with the first dough until the dough has a good elasticity.
  • Then, add the sugar, milk powder and honey.
  • Trickle in the second quantity of egg yolks and, once the dough has regained its elasticity, add the salt.
  • After a few minutes, add the aromatic emulsion a half at a time.
  • Once the dough is ready, add the chocolate chips and the caramel pieces.
  • Place in a suitable container and leave for 1 hour at 32°C.
2000 g Flour for the panettone 1,2 kg Dark chocolate chips 43 g salt 400 g Egg yolks 150 g honey 15 g skimmed milk powder 900 g Muscovado sugar 1415 g first dough piece 600 g Egg yolks 1 kg Selection cream 35% fat 250 g water 700 g Salted caramel pieces


Aromatic emulsion - prepare the night before and store at 16°C

  • Make a caramel with 400 g of sugar and 400 g of water.
  • Heat to 165°C, then leave to cool to 35°C.
  • Add the rest of the ingredients and whisk with a flat beater until the mixture is light and very airy.
  • Set aside at 16°C for at least 12 hours.


250 g Egg yolks 1250 g Carlsbourg PDO Butter 82% fat 300 g Aniseed-flavoured ristretto 350 g Aniseed-flavoured ristretto 8 g vanilla pod (or vanilla extract) 150 g Fructose 500 g Caramel 50/50 4 g Sodium bicarbonate


Finishing touches

  • Cut, shape into balls and leave to rest for 15 minutes at room temperature.
  • Then, shape into balls again and place in paper cases and leave to rise for approx.
  • 12 hours at 28°C, R.H. 75%. Once ready, chill the panettoni for fifteen minutes before baking at 175°C for 50 minutes (per 1 kg panettone – 95°C in the centre).
  • Dilute the caramel chocolate by 10% with vegetable oil.
  • Once the panettoni have cooled and reached around 18°C, glaze them with the caramel chocolate.