Panettone Milanese

Method

1. First refresh: Dissolve 100g of lievito madre (refreshed at 50% hydration) in 50g of warm water. Add 100g of semola rimacinata and knead until a firm dough forms. Let rise for 3-4 hours at 20-24°C until tripled in volume.
2. Second refresh: Take the fermented dough from step 1, add another 50g of warm water and 100g of semola rimacinata. Knead and let rise again for 3-4 hours.
3. Prepare the final dough: In a large bowl, whisk 6 medium eggs with 160g of sugar. Crumble the second levain into the egg mixture. Add 650g of semola rimacinata and 5g of salt. Knead until combined. Gradually add 160g of soft butter, kneading until fully absorbed and the dough becomes smooth and soft.
4. Add the fruit: Soak 50g of raisins in water for 30 minutes, then drain. Add the raisins, 50g of candied cedar, 20g of extra sugar, and 20g of melted butter to the dough. Knead briefly to distribute evenly.
5. Shape: Form the dough into a ball. Place in a low panettone mold (or on a copper sheet). Let it rise at 20-24°C until doubled in volume.
6. Score: Using a sharp knife, cut a square on top of the dough and within it a cross. Place a small pat of butter on top.
7. Bake: Preheat oven to 200°C. Place the panettone in the oven, immediately lower the temperature to 170°C. Bake for about 20 minutes until golden, then cover with aluminum foil. Continue baking until the internal temperature reaches 90-91°C. Let cool wrapped in cloths.