Panettone Milanese #youtubeshorts #shorts #holiday

By Bruno Albouze

Ingredients

Instructions

1. Refresh the lievito madre twice, 4 hours apart, and cut the proofed starter into pieces.
2. Mix flour and sugar in the mixer bowl for 30 seconds.
3. Blend the room-temperature water with the chilled egg yolks, then add the liquid and the starter to the flour; mix on low speed for about 15 minutes until smooth and elastic, scraping the bowl sides now and then. The dough should reach about 23-24°C.
4. 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.
5. Put the dough in a 15 L container, cover with plastic wrap and ferment at 26-28°C for 12-14 hours, or until tripled in volume, without letting it overflow.
6. Transfer the fermented dough to the mixer and mix in the flour on medium-low speed for 4 minutes.
7. With the mixer running, add the sugar and vanilla, then the candied orange paste with honey; mix 4 more minutes.
8. Add the salt and mix 2 minutes, then gradually add the chilled egg yolks.
9. After about 4 minutes, when the last yolks are not yet fully incorporated, gradually add the soft butter (about 20°C, not melted). Mix 10-15 minutes until smooth, elastic and pulling cleanly from the sides.
10. Add the chilled candied fruit and raisins and mix on low speed for about 2 minutes until just incorporated. Scrape the hook and bowl, cover tightly and rest at 26-28°C for 60 minutes.
11. Divide into five 1060 g portions with a stainless steel spatula and pre-shape gently. Melted butter is also part of the recipe's finishing step, but no further method is given in the text.

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

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