Panettone Barbato 2021

Method

1. Prepare the biga: dissolve 20 g fresh yeast in 50 g water, add 105 g flour, and mix into a smooth dough. Cover and let rise for 1 hour.
2. For the first dough, combine the biga, 440 g flour, 350 g cold milk, and 150 g sugar in a mixer bowl with the paddle attachment. Mix until combined, then increase speed to develop gluten (cordatura).
3. Gradually add 120 g egg yolks, one at a time, ensuring each is absorbed before adding the next.
4. Add 10 g malt (or honey) and mix.
5. With the mixer on low, gradually add 80 g melted butter (at room temperature) in three additions. Increase speed for 30–40 seconds until the dough forms a windowpane. The finished dough should be no warmer than 27°C.
6. Cover the first dough and let it rise until tripled in volume (about 3 hours with fresh yeast; longer with sourdough).
7. Make the aromatic mix: blend 40 g candied orange, 2 tbsp vanilla essence, and 2 tbsp honey until smooth.
8. For the second dough, transfer the risen first dough to the mixer with the dough hook. Add 300 g flour, 6 g salt, 150 g sugar, 50 g cold milk, and 120 g egg yolks. Mix on low, then increase speed to develop gluten.
9. Gradually add 120 g melted butter in three additions, adding the aromatic mix after the first third of butter. Continue mixing until the dough is smooth and passes the windowpane test.
10. Add 300 g candied orange and 300 g raisins. If the dough resists, let it rest for 15 minutes before mixing again.
11. Turn the dough onto a work surface and perform a series of folds (lamination) to evenly distribute the fruit. Let rest 15 minutes (45–60 minutes for sourdough).
12. With buttered hands and a lightly buttered work surface, give the dough another set of folds and shape into a ball (pirlatura). Rest 15 minutes (or 45–60 minutes for sourdough).
13. Repeat the folding and shaping step one more time, then rest 5 minutes.
14. Divide the dough into portions of about 1.1 kg each (for two large panettoni). Shape each portion into a tight ball using a spatula, ensuring no air pockets. Place into paper molds.
15. Let the panettoni rise in a warm place (turned-off oven) until the dough reaches just below the rim of the mold.
16. Using a sharp knife or razor blade, make a cross-shaped cut (scarpatura) on top of each panettone. Place a small knob of butter in the center of the cut.
17. Preheat the oven to 170°C. Place a pan of water at the bottom to create humidity. Bake for 20 minutes, then insert a probe thermometer. Continue baking until the internal temperature reaches 94°C.
18. Remove from the oven and immediately invert each panettone (hang upside down) to prevent collapse. Support them on a rack or wooden sticks.
19. Once completely cool, spray the inside of a food bag with alcohol (such as limoncello) and place the panettone inside. Seal and let rest for 48 hours before serving for the best flavor.