Panettone Milanese – Bruno Albouze

By Bruno Albouze

Ingredients

Instructions

1. Refresh the lievito madre twice, four hours apart, and use it at its peak.
2. Cut the proofed starter into pieces and set aside.
3. Mix the flour and sugar in the mixer bowl for 30 seconds.
4. Blend the room-temperature water with the chilled egg yolks in a large bowl.
5. Turn the mixer on, add the liquid and the starter, and mix on low speed for about 15 minutes, scraping the bowl now and then, until smooth and elastic. The dough should be neither too loose nor too stiff; its internal temperature should be about 23-24°C.
6. Add the room-temperature butter and knead for another 15 minutes, until elastic and pulling cleanly from the bowl sides. Final dough temperature should be about 23-25°C.
7. Put the dough in a 15-litre container, cover with plastic wrap and ferment at 26-28°C for 12-14 hours, until tripled in volume, without letting it overflow.
8. Transfer the fermented dough to the mixer and add the flour; mix on medium-low speed for 4 minutes.
9. With the mixer running, add the sugar and vanilla mixture, then the honey and candied orange paste mixture. Mix for another 4 minutes.
10. Add the salt and mix for 2 minutes. With the mixer running, gradually add the chilled egg yolks.
11. After about 4 minutes, when the last yolks are not yet fully incorporated, add the soft butter (about 20°C) gradually, not melted. Mix 10-15 minutes until smooth, elastic and pulling cleanly from the bowl.
12. Add the chilled candied fruit and raisins and mix on low speed for about 2 minutes, until just incorporated. Stop, clean the hook, scrape the bowl, then transfer the dough to a container and cover tightly with plastic wrap.
13. Let the dough rest at 26-28°C for 60 minutes.
14. Divide the dough into five 1060 g portions with a large stainless steel spatula, then pre-shape each piece.

Summarized from Bruno Albouze's video. Watch it for the details.

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