Italian

Panettone

A small Milanese panettone made with pasta madre, golden egg yolks, butter, raisins, and candied citrus. The crumb is tall, fragrant, and shreddable, with the classic domed top and soft vanilla-orange aroma.

▶Watch it madeInsider Food · 10:21

Ingredients

• Stiff pasta madre, refreshed 3 times and active35g
• High-protein panettone flour, W350-400110g
• Water, lukewarm30g
• Caster sugar35g
• Egg yolks42g
• Unsalted butter, very soft45g
• Fine sea salt2g
• Millefiori honey or acacia honey6g
• Vanilla bean seeds1/4 bean
• Finely grated orange zest1/4 tsp
• Finely grated lemon zest1/4 tsp
• Raisins35g
• Candied orange peel, diced18g
• Candied citron, diced7g
• Extra butter, for finishing1 small knob

Method

1. The evening before, mix the honey, vanilla seeds, orange zest, and lemon zest; cover and let the aroma paste rest at room temperature.
2. Soak the raisins in warm water for 20 minutes, drain well, pat dry, and mix with the candied orange and citron.
3. For the first dough, place the active pasta madre, 75g of the flour, the water, 18g of the sugar, and 25g of the egg yolks in a stand mixer and knead until the dough begins to form gluten.
4. Add 25g of the soft butter a little at a time, kneading until fully absorbed and the dough is smooth, elastic, and shiny.
5. Cover the first dough and let it rise at 26-28°C until tripled, about 10 to 12 hours.
6. Chill the risen first dough for 20 minutes so it is easier to work, then return it to the mixer with the remaining 35g flour and knead until the dough tightens again.
7. Add the remaining 17g sugar in two additions, then add the remaining 17g egg yolks gradually, kneading until the dough is elastic after each addition.
8. Add the salt and the prepared aroma paste, then knead until evenly incorporated.
9. Add the remaining 20g soft butter a little at a time, waiting for each addition to disappear before adding more.
10. Knead until the dough passes a windowpane test, then gently mix in the raisins and candied citrus on low speed.
11. Rest the dough uncovered for 30 minutes, then shape it into a tight ball and place it seam-side down in a 300g panettone paper mold.
12. Let it rise at 26-28°C until the dough reaches about 1 cm below the rim of the mold, about 4 to 6 hours.
13. Leave the risen dough uncovered for 20 minutes to form a light skin, then cut a shallow cross on top and place a small knob of butter in the center.
14. Bake at 170°C for 30 to 35 minutes, until the center reaches 92-94°C.
15. Immediately skewer the base with two metal or wooden skewers and hang the panettone upside down until completely cool, at least 4 hours, before slicing.

Common questions