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The King of the Holidays, in eternal competition with Pandoro. We are talking about Panettone, the Italian Christmas leavened cake par excellence, born in Lombardy region and today beloved by Italians and all over the world. Here is our classic recipe for Panettone, dedicated to artisans who use the classic method with sourdough and at the same time want to clean the label of their large leavened cakes.
The recipe requires the use of two enzymatic improvers for pastry, both added to the second dough:
Panett-1 Plus 2%, which gives softness to the finished product and increases its shelf life by up to 8 weeks;
SweetEnzymes, which brings stability to the dough at every stage of processing and ensures excellent volume through the "Oven Spring" effect.
4 kg Type “0” Wheat Flour (W 350/380)
1,15 kg Sourdough starter
2,1 kg Water
1.25 kg Granulated sugar
1 kg Egg yolk (colored)
1,5 kg Butter
Knead sourdough, flour and water for about 15 minutes with 1st speed in the mixer. Add sugar in three times, until fully absorbed. Wait until the dough has regained mass and add the egg yolk until fully absorbed. Finally, add the soft butter in three times. Final temperature of the dough: 26-27°C. Place the dough on a plastic basket, place a small portion of the dough (about 250 g) in a bowl for water and mark the level. Prepare the butter needed for the next day's dough by mixing it with the vanilla pods and orange zest and place it in the proofing chamber along with the dough. Let the dough and the other small part of the dough previously put in the bowl rise in the proofing chamber for a minimum of 12 hours at 27°C with 65-70% humidity. The first dough will be ready as soon as it has tripled its volume.
11 kg First dough
1,5 kg Type “0” Wheat Flour (W 350/380)
15 g SweetEnzymes (1% on the weight of the refreshment flour)
110 g Panett-1 Plus 2% (2% on total weight of first dough and refreshment flour)
55 g Malted flour
1 kg Caster sugar
1 kg Colored egg yolk
65 g Salt
1,5 kg Butter
3 Vanilla pods
Grated peel of 3 oranges
Inclusions for Panettone:
1 kg Candied orange
2,5 kg Raisins
0,5 kg Candied citron
Knead the first dough, refreshment flour, SweetEnzymes, Panett-1 Plus 2% and malted flour for 15-20 minutes until gluten mesh is completely formed. Add sugar in three times until fully absorbed. Wait until the dough has regained mass, add the egg yolk in until fully absorbed and then the salt. Finally, add the soft butter in three times. Add the candied fruit at this stage with 1st speed for a few minutes. Final temperature of the dough: 26-27°C. Place the dough in a plastic basket and let it rise in proofing chamber at 28°C for about an hour. Shape pieces as desired, let rise for another 30 minutes, finally shape and put into molds. Let rise in proofing chamber at 28°C with 70% humidity for about 4 hours. Score the surface and bake at 180°C for 35-40 minutes depending on size. Remove from the oven, turn upside down and package the next day.