Ingredients for Panettone Di Milano
- 3 ½ cups pastry flour
- 2 ¼ teaspoons active dry yeast
- Water
- 1 teaspoon salt
- ½ tablespoon unsalted butter, for topping
- 6 large egg yolks
- Eggs
- 1 ½ cups granulated sugar
- Seedless Raisin
- Orange Rind
- Parchment Paper
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How to Make Panettone Di Milano
- **Prepare the day before:** Begin this recipe at least one day ahead of baking.
- **Activate yeast:** In a small bowl, combine yeast and 2 ¼ teaspoons warm water. Let stand for 5 minutes until foamy.
- **First rise:** Mix activated yeast with ½ cup all-purpose flour until a smooth dough forms. Shape into a ball, place in a lightly oiled bowl, cover, and let rise in a warm place for 2 hours, or until doubled in size.
- **Second rise:** On a lightly floured surface, combine risen yeast dough with 2 cups pastry flour and enough lukewarm water to form a soft, pliable dough. Knead for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place for 3 hours, or until doubled in size.
- **Third rise:** On a lightly floured surface, combine risen dough with 1 cup pastry flour and enough lukewarm water to form a soft, pliable dough. Knead for 5-7 minutes. Place in a lightly oiled bowl, cover, and let rise for 2 hours, or until doubled in size.
- **Fourth rise:** On a lightly floured surface, combine risen dough with remaining 1 ½ cups all-purpose flour, salt, and melted butter. Knead for 5-7 minutes until well combined.
- **Incorporate wet ingredients:** In a separate bowl, whisk together egg yolks, whole eggs, sugar, and ½ cup lukewarm water until light and frothy. Gradually add this mixture to the dough, kneading until fully incorporated.
- **Add fruit:** Add raisins and candied peel to the dough, kneading until evenly distributed.
- **Shape the Panettone:** Shape the dough into one large loaf or two smaller loaves. Place in lightly greased and floured panettone molds or loaf pans.
- **Final rise:** Let the shaped dough rise in a warm place for 4-6 hours, or until doubled in size and very soft to the touch.
- **Preheat oven:** Preheat oven to 400°F (200°C).
- **Score & bake:** Make a cross-shaped cut on top of each loaf. Place loaves on a baking sheet lined with parchment paper.
- **Initial bake:** Bake at 400°F (200°C) for 5 minutes.
- **Add butter:** Remove from oven and place ½ tablespoon of butter in the center of the cross-shaped cut.
- **Continue baking:** Reduce oven temperature to 375°F (190°C) and continue baking for 45-65 minutes, or until golden brown and a toothpick inserted into the center comes out clean. The baking time will depend on the size of your loaf(s).
- **Cool:** Remove from oven and let cool completely on a wire rack before serving.
- **Storage:** Store in a plastic bag at room temperature for up to a week.
Nutrition Information (Approximate per serving)
Sodium
75 g
Sugar
1042g
Fat
505g
Carbs
276g
