Panettone Milanese

Hopefully a better translation than google’s.

Panettone Milanese

Panettone Milanese

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Panettone Milanese
Categories: Bread, Specialty, Italy
Yield: 3 Panettone

Ingredients

H FIRST DAY (5 PM) FIRST LEAVEN
50 grams   Leaven
100 grams   Strong wheat flour
50 grams   Lukewarm water
H FIRST DAY SECOND LEAVEN(9 PM)
100 grams   First leaven
100 grams   Strong wheat flour
50 grams   Water, lukewarm
H SECOND DAY (7 AM)
50 grams   Leaven
100 grams   Strong wheat flour
50 grams   Lukewarm water
H SECOND DAY SECOND FEEDING (11 AM)
100 grams   Leaven
100 grams   Strong wheat flour
50 grams   Lukewarm water
H SECOND DAY THIRD FEEDING (3 PM)
100 grams   Leaven
100 grams   Strong wheat flour
50 grams   Lukewarm water
H SECOND DAY FIRST DOUGH (7 PM)
550 grams   Strong wheat flour
130 grams   Sugar
140 grams   Butter (room temperature)
250 grams   Lukewarm water
225 grams   Leaven
6     Yolk (M)
H THIRD DAY (8-9 AM) SECOND DOUGH
270 grams   Strong wheat flour
140 grams   Butter (room temperature)
80 grams   Appr lukewarm water
25 grams   Powdered milk
50 grams   Sugar
350 grams   Raisins, soaked
125 grams   Orange, cut into small cubes
125 grams   Lemon peel, cut into small cubes
10 grams   Salt
10 grams   Honey
1 teasp.   10 grams malt extract
6     Yolks
1     Vanilla bean (lengthwise cuts and mark scraped
3     Paper forms for panettone to 750 gr

Source

  Sorelle Simili Source: Sorelle Simili gepostet von
  Marina Braito im
  Brotkorb Posted by Marina in the Braito breadbasket
  Edited *RK* 10/27/2006 by
  Ulrike Westphal

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 panettones until done about 40 minutes (internal temperature 90 °C).

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One thought on “Panettone Milanese

  1. greentea (Gast)

    Thanks a lot!
    Thank you very much for your recipe.
    I’ve made panettone using the recipe for this Christmas season.
    All of my friends and family love it.
    Thanks a lot.

    Happy New Year!

    Antworten

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