Panettone

Method

1. Autolyse: mix 440 g of flour with 350 g of cold water in the stand mixer bowl. Stir with a fork until the water is absorbed. Cover and let rest for 40 minutes.
2. After 40 minutes, start the mixer on low speed. Add the 180 g of sourdough starter (lievito madre), 150 g of sugar, and 10 g of malt (liquid or powder, or replace with dark honey). Knead on low for 5 minutes.
3. Increase speed until the dough pulls away from the bowl sides and is well‑developed. Add 50 g of cold butter (keep 30 g aside) and knead on medium speed until fully absorbed and the dough is smooth and elastic (windowpane test).
4. Add the 120 g of egg yolks in three additions. For each addition: add a portion, mix on low until absorbed, then increase speed to re‑elasticise the dough. Repeat for all portions.
5. Add the remaining 30 g of cold butter in pieces, knead on medium until absorbed. The first dough temperature must not exceed 27°C. If necessary, refrigerate the dough for 15–30 minutes.
6. Transfer the first dough to a bowl, cover with plastic wrap, and let it rise at 20–22°C until tripled in volume (about 12 hours with sourdough, 3 hours with fresh yeast).
7. For the second dough: place the risen first dough in the mixer. Add half (150 g) of the 300 g of flour and mix on low speed. Before the flour is fully absorbed, gradually add the remaining flour.
8. Knead on low for 5 minutes. Scrape down the bowl. Add 6 g of salt and the 150 g of sugar. Mix on low until incorporated.
9. Add 40 g of the 120 g of cold butter (keep 80 g aside). Mix on low until absorbed.
10. Add the 120 g of egg yolks in three additions, following the same method as before: low speed for absorption, then high speed to re‑elasticise.
11. In a small blender, blend 30 g of candied orange peel with 5 ml of vanilla essence to make an aromatic paste. Add this paste and the next 40 g of butter. Mix on low until absorbed, then add the final 40 g of butter and mix until absorbed. Increase speed for about 30 seconds until the dough is silky and elastic.
12. Add 250 g of raisins and 250 g of candied orange peel (or other candied fruit). Mix on low for about 30–40 seconds until evenly distributed. If the dough tears, let it rest 10 minutes before finishing.
13. Turn the dough out onto the work surface. Fold it over itself several times with a spatula to distribute the fruit evenly.
14. Let the dough rest for 45 minutes. Then shape it by tucking the sides inward (pirlatura), making a round ball. Let rest another 45 minutes, then repeat the shaping.
15. After the final shaping, place each dough ball into a paper panettone mold (about 1 kg capacity). Let rise at room temperature until the dough reaches the rim of the mold.
16. Preheat the oven to 190°C. Make a cross cut on top of each panettone with a sharp knife. Place a small knob of butter in the center of the cross.
17. Bake at 190°C for 10 minutes, then reduce the temperature to 170°C. Continue baking until the internal temperature reaches 94°C (about 50 more minutes, total about 1 hour).
18. Remove from the oven. Immediately invert each panettone (upside down) onto a wire rack or into a pot to cool for 5–6 hours. This prevents collapse.
19. Lightly spray the surface of each cooled panettone with 96° food‑grade alcohol. Place each in a sealed plastic bag and store for at least 48 hours before serving to develop flavor.