Traditional Italian Panettone

Ingredients

• 250 g Strong flour (type 45) (Sift before use)
• 250 g Strong flour (type 00 or whole grain strong flour) (Provides lightness and structure)
• 8 units Egg yolks (Separate the whites, do not incorporate)
• 220 ml Whole milk (Room temperature)
• 100 g Granulated sugar
• 80 g Lemon jam (Can be replaced by candied lemon diced)
• 125 g Golden raisins (Soaked in rum before incorporation)
• 80 g Candied orange peel (Cut into small dice)
• 130 g Unsalted butter (At room temperature, softened)
• 20 g Fresh baker's yeast (Do not mix directly with salt or sugar)
• 1 unit Lemon zest (Finely grated)
• 1 unit Orange zest (Finely grated)
• 10 g Fine salt
• 5 ml Liquid vanilla (About 1 teaspoon)
• 40 g White rum (To hydrate the fruit, then incorporated into the dough)

Instructions

1. Fruit hydration

   Mix the golden raisins, candied orange peel and rum in a bowl. Let macerate 10 minutes so the fruit absorbs the liquid.

   Time: PT10M

2. Dry mixture preparation

   In the mixer bowl, pour the two flours, salt and sugar. Add the crumbled fresh yeast (without putting it in direct contact with the salt or sugar).

   Time: PT5M

3. First kneading phase

   Add the liquid vanilla, lemon and orange zest, egg yolks and three‑quarters of the milk. Mix on low speed for 2 minutes, then add the remaining milk gradually and knead 8‑10 minutes until a homogeneous dough is obtained.

   Time: PT12M

4. Butter incorporation

   Add the softened butter in small pieces. Knead an additional 10 minutes until the butter is fully incorporated and the dough becomes smooth and elastic.

   Time: PT10M

5. Adding fruit and jam

   Pour the lemon jam, the hydrated raisins and candied orange zest into the bowl. Mix on low speed for 5 minutes until the fruit is well distributed.

   Time: PT5M

6. First fermentation (bulk rise)

   Cover the bowl with a clean kitchen towel and let rise at room temperature 1 hour 30 minutes until the dough doubles in volume.

   Time: PT1H30M

   Temperature: 25°C

7. Degassing and refrigeration

   Place the dough on the bottom of the bowl, gently degas by hand, then cover with plastic wrap and refrigerate for 2 hours.

   Time: PT2H

   Temperature: 4°C

8. Preparing the molds

   Butter three 16 cm diameter circles, place them on a sheet pan lined with parchment paper and lay a 15 cm wide strip of parchment inside each circle.

   Time: PT10M

9. Shaping and second proof

   On a lightly floured work surface, shape the dough into a tight ball, place it in the center of the prepared circle, cover with a towel and let rise 1 hour 30 minutes at room temperature.

   Time: PT1H30M

   Temperature: 25°C

10. Initial baking

    Preheat the oven to 180°C. Bake the panettone for 35 minutes.

    Time: PT35M

    Temperature: 180°C

11. Final baking without the circles

    Carefully remove the circles, return the panettone to the oven and continue baking for an additional 10 minutes at 180°C.

    Time: PT10M

    Temperature: 180°C

12. Inverted cooling

    Pierce the bottom of the panettone with two skewer sticks, turn it over onto a tall, wide container, and let cool completely upside down to prevent it from collapsing.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

55 g

Fat

12 g

Fiber

2 g