Panettone Milanese by Papum

This is a recipe posted by Papum on cookaround Italian section
Before preparing your first dough, you will start by refreshing your sourdough three times as follows:
The day before panettone-day:

1° refresh:Sourdough gr 300Flour gr 600 ( 60 % Manitoba - 40 % 00 )Water 30 % of the total weight (in this case gr 270)On panettone-day:

2° refresh:Sourdough gr 300Flour gr 450 ( 60 % Manitoba - 40 % 00 )Water 30 % of the total weightCover the bowl and leave to rise for about 3 ½ hours, after that time the dough should be at least double size.
3° refresh:Sourdough gr 300Flour gr 300 ( 60 % Manitoba 40 % 00 )Water 30 % of the total weighLeave to rise for another 3 ½ hours.
Now take the necessary quantity for your 1° panettone dough (the rest of the sourdough can be kept for other uses)…

1° dough: Panettone milaneseIngredients:270 gr Sourdough780 gr Flour ( 60% Manitoba 40% 00 )210 gr Butter210 gr Sugar ( dissolve the sugar in water )6 Egg yolks500 gr Water ( dissolve the sugar in 300 gr. water, add slowly remaining water to the dough)Instructions 1° dough:Mix the sourdough with yolks for 5 minutes…Add sugar dissolved in 300 gr. of water (see above), the butter and all the flour…
When the dough looks well kneaded, add slowly the remaining water (200 gr.)
When all the water is incorporated, cover the bowl and leave to rise for 12 hours in a warm environment.
2° dough: Panettone milanese (after 12 hours from the 1st dough): Ingredients:2 kg First dough (about)170 gr Flour (60% Manitoba 40% 00 )60 gr Butter (melted)60 gr Sugar30 gr Honey6 Egg yolk8 gr Salt500 gr dry raisins (I used less, maybe half quantity…)250 gr Candied cedar skin (I used less, maybe half quantity…) 250 gr Candied orange skin (I used less, maybe half quantity…)Seeds of two vanilla stems…...orange flavor, panettone flavor (only if available)…...I did not use the two flavors but I used fresh lemon and orange zest…Instructions 2° dough:Take the 1st dough and add: flour, honey, salt, sugar...
When the dough is mixed add the eggs one by one... (you should incorporate one yolk after the other)…
Then add the melted butter (not hot) in 2 or 3 steps, when these ingredients are well kneaded, add the fruit and knead to incorporate the last ingredients.
Cover the bowl and leave to rest for 1 hour.

Place the dough on the table with a tiny bit of flour and give it a round shape. Now divide the dough so that you can form balls of the right weight according to the size of your paper molds. Place the dough in the paper molds and leave to rise in a warm environment (not too warm) for 4-5-6-7 hours till the dough reaches 2 cm before the limit of the paper mold.
Cut the surface (cross cut), place a piece of butter in the centre and bake at 170/180°C…
1 hour for 1 kg of panettone
45 minutes for 750 gr. panettone
30 minutes for 500 gr. panettone

After your panettone is baked you should immediately place it upside down until cold.
These are all the pictures of my first experience with panettone.

I didn’t take any picture of the 1° and 2° sourdough refresh.
3° refresh of my sourdough

Sourdough gr 300Flour gr 300 ( 60 % Manitoba 40 % 00 )Water 30 % of the total weighLeave to rise for another 3 ½ hours.

after about 4 hours


1° doughIngredients:270 gr Sourdough780 gr Flour ( 60% Manitoba 40% 00 )210 gr Butter210 gr Sugar ( dissolve the sugar in water )6 Egg yolks500 gr Water ( dissolve the sugar in 300 gr. water, add slowly remaining water to the dough)Instructions 1° dough:Mix the sourdough with yolks for 5 minutes…Add sugar dissolved in 300 gr. of water (see above), the butter and all the flour…
When the dough looks well kneaded, add slowly the remaining water (200 gr.)
When all the water is incorporated, cover the bowl and leave to rise for 12 hours in a warm environment.


After about 12 hours


2° dough (after 12 hours from the 1st dough):
Ingredients:2 kg First dough (about)170 gr Flour (60% Manitoba 40% 00 )60 gr Butter (melted)60 gr Sugar30 gr Honey6 Egg yolks8 gr Salt500 gr dry raisins (I used less, maybe half quantity…)250 gr Candied cedar skin (I used less, maybe half quantity…) 250 gr Candied Orange skin (I used less, maybe half quantity…)Seeds of two vanilla stems…...orange flavour, panettone flavour (only if available)…...I did not use the two flavours but I used fresh lemon and orange zest…Instructions 2° dough:Take the 1st dough and add: flour, honey, salt, sugar...
When the dough is mixed add the eggs one by one... (you should incorporate one yolk after the other)…
Then add the melted butter (not hot) in 2 or 3 steps, when these ingredients are well kneaded, add the fruit and knead to incorporate the last ingredients.
Cover the bowl and leave to rest for 1 hour.


Leave it to rise for one hour (cover with a plastic bag of humid cloth)

… then place the dough on the table with a tiny bit of flour and give it a round shape. Now divide the dough so that you can form balls of the right weight according to the size of your paper molds. Place the dough in the paper molds and leave to rise in a warm environment (not too warm) for 4-5-6-7 hours till the dough reaches 2 cm before the limit of the paper mold.


After 5 hours



Cut the surface (cross cut), place a piece of butter in the centre and bake at 170/180°C…
1 hour for 1 kg of panettone
45 minutes for 750 gr. panettone
30 minutes for 500 gr. panettone




After your panettone is baked you should immediately place it upside down until cold.




This is the section of my panettone (needed 5 minutes more baking)... very light, soft like a could, a real panettone better than the one you buy....


Home made paper mold. I used baking paper 50cm x 50cm. The result is a square mold 17.9cm x 8.3cm for 950 gr of dough.

This is how I folded my paper mold:

http://www.mathematische-basteleien.de/basket.htm


Even if you use a square mold you will get an almost round panettone...




This is the formula that you can use to calculate how much dough you can put in a mold:

(radius x radius x 3.14) x height x 0.335 = quantity of dough you can put in the mold (you can add 10%)
The panettone paper molds I bought had a diameter of 15cm and height 11cm.
so my calculation is

i miei stampi me li avevano dati per panettoni da mezzo kg, ma facendo il calcolo ho deciso di aumentare...

diameter = 15cm, radius = 7.5cm, height = 11cm

(7.5 x 7.5) x 11 x 3.14 x 0.335 = 650

650 x 10% = 65

650 + 65 = 715 grams

715 grams is the quantity I needed for these paper molds







I HOPE THE TRANSLATION IS OK, I WOULD BE HAPPY TO CORRECT ANY MISTAKE IF YOU WERE KIND ENOUGH TO SEND ME YOUR SUGGESTIONS….

HAPPY PANETTONE MILANESE, BY PAPUM