Panettone

Method

1. Prepare the lievitino: mix 50g Manitoba flour, 5g malt, 30g dried sourdough starter, and 50ml milk. Form a ball and let it rest in the turned-off oven for about 1 hour.
2. For the first dough: in a stand mixer, combine 275g Manitoba flour and 125g tipo 00 flour, add the lievitino, 60g beaten eggs (half of the egg mixture), and 100ml milk. Knead until the dough comes together, then add 1/2 tablespoon honey and continue kneading for about 20 minutes.
3. Add 100g butter in small pieces and knead until fully absorbed and the dough pulls away from the bowl (about 7-8 minutes). Cover and refrigerate for at least 8 hours.
4. For the second dough: take the cold dough and place it in the mixer. Add 70g sugar, the remaining 60g eggs, the grated zest of 1 orange and half a lemon, and the seeds of 1 vanilla bean. Knead until the dough is smooth and elastic.
5. Add the remaining butter (if any) in pieces and knead until absorbed, then add 75g candied fruit and 75g raisins and knead briefly to distribute.
6. Turn the dough onto a buttered surface, shape it into a tight ball (pirlatura), and place it into a panettone paper mold (about 1 kg capacity).
7. Let the dough rise in the turned-off oven (with light on) until it reaches the rim of the mold, about 4-6 hours.
8. Preheat oven to 200°C. Make a cross incision on the top, place a small knob of butter in the center.
9. Bake at 200°C for 10 minutes, then reduce to 180°C. After about 20 minutes, cover with aluminum foil to prevent over-browning. Continue baking until a skewer inserted comes out clean (total baking time about 45-50 minutes).
10. Remove from oven, immediately impale the panettone on metal rods and hang it upside down over a pot to cool completely (about 8-10 hours).
11. Once fully cooled, store in a large plastic bag for at least 24-48 hours before serving to develop flavor and texture.