Ingredients

Source

Directions

The Panettone is one the most difficult items to bake and it is certainly a great help to use aKenwood or KitchenAid und a very strong wheat flour (w 300 – 400)

FIRST DAY (5 PM)

Give all the ingredients into a bowl and knead for 10 min on the table. When the dough forms a ball a cross incise put it into a glas bowl covered with plastic. Let rise for 3 h in the oven, only bulbs on. Remove from oven and let sit for 1 h at room temperature.

SECOND LEAVEN (9 PM) Knead well for 10 minutes well and form a thick oblong loaf, wrap it in clean linen or cotton and tie it like a salami with kitchen thread very tight. Give it into just fitting saucepan, put on the lid and let stand for 8-10 hours over night.

The "sausage" will be hard and the cloth will be burst. Take only the inner part of the leaven 50 gr), which is very soft.

SECOND DAY (7 PM)

Stir together all ingredients in a glass bowl, knead for 10 minutes and form a ball. Make a cross into the ball and let rise in the covered bowl (25 °C – 30 °C) for 3 hours. You can also pop it into the oven only the bulbs on. Let rest another hour at room temperature.

SECOND FEEDING (11 AM)

Repeat SECOND DAY (7 pm) with all ingredients.

THIRD FEEDING (3 PM)

Repeat SECOND DAY (7 pm) with all ingredients. Now is the leaven ready for the first dough.

FIRST Dough (7 PM)

Whisk egg yolks with water. In the bowl of the KitchenAid stir together together yolks with water, flour, and the leaven torn in pieces and mix abour 15 minutes at stage 2. Then add butter and knead 5-10 minutes longer. Give the dough into a burrered glass bowl, cover with clingfilm and let rise for 2 hours in the oven only with the bulbs on. Then let stand for further10-12 hours at room temperature. The dough should rise 3 to 4 times of its volume.

THIRD DAY (8-9 AM)

SECOND DOUGH

Mix together water, powdered milk, sugar, yolks, honey, malt extract, salt and vanilla. Add one tablespoon at the time the flour. The dough will be very stron, but don’t add water. Now add the first dough and knead very long. Add butter cubes and continue kneading. Add at least raisins, candied lemon peel and candied orange peel. Grease the counter with butter and divide the dough into 3 pieces (800 grams) and shape into three rounds. Cover and let rest for 20 minutes.

Form with buttered hands three round very tight loaves. Turn for 90 degrees while shaping.

Give every boule into the paper. Before proofing put the paper tins on the baking rack . Proof for 3 to 4 hours. Now carefully cut a cross into the dough and lift the ends.

Preheat the oven to 180 °C and bake the panettone milanese until done about 40 minutes (internal temperature 90 °C).

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