Panettone Milanese
Panettone Milanese is a tall, golden festive sweet bread enriched with butter, egg yolks, fragrant citrus, sultanas, and candied peel.
- Prep
- 60 min
- Cook
- 50 min
- Total
- 110 min
- Servings
- 10
- Difficulty
- Hard
- Calories
- 410 kcal
Equipment
- •Stand mixer with dough hook
- •1kg panettone paper mould (17cm wide)
- •Two long metal skewers or knitting needles
- •Large mixing bowls
- •Digital kitchen scale
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 18 g
- carbs
- 56 g
- fibre
- 2 g
- protein
- 8 g
- calories
- 410 kcal
Instructions
- 1
Mix 80g flour, 50ml lukewarm water, and 4g fresh yeast into a smooth starter paste.
- 2
Cover the starter and rest at room temperature for 12 hours until doubled and bubbly.
- 3
Place the fermented starter, remaining flour, remaining yeast, honey, water, and egg yolks in a mixer bowl.
- 4
Knead with a dough hook on low speed for 12 minutes until smooth and elastic.
- 5
Add the caster sugar gradually over 3 minutes, kneading constantly until fully absorbed and silky.
- 6
Incorporate the softened butter one piece at a time, followed by the salt, kneading until translucent and stretchy.
- 7
Fold in the sultanas, candied orange peel, candied citron, vanilla paste, and orange zest on low speed.
- 8
Transfer the dough to an oiled bowl, cover, and let rise for 4 hours until tripled in bulk.
- 9
Shape into a tight, smooth ball on a buttered worktop and drop into the paper mould.
- 10
Cover loosely and proof for 4 to 6 hours until the dough dome reaches the mould rim.
- 11
Score a shallow cross on top, place 10g cold butter in the centre, and bake at 170°C for 45 to 50 minutes.
- 12
Insert two skewers through the base, invert upside down between two chairs, and hang for 8 hours to cool.
Chef's tips
Use high-protein Manitoba flour to ensure the gluten network supports the heavy butter and fruit. Hanging the baked panettone upside down is crucial to prevent the delicate, airy structure from collapsing as it cools.
Ingredient substitutions
- candied citron (cedro) → additional high-quality candied orange peel or candied lemon peel
- fresh yeast → 4g fast-action dried yeast
Storage
Seal the cooled panettone in a large airtight plastic bag at room temperature for up to two weeks.
Reheating
Warm thick slices in a low oven at 140°C for 5 minutes to soften the butter before serving.
Common mistakes to avoid
- •Using standard plain flour, which lacks the gluten strength to hold the tall rise.
- •Adding the butter all at once, which greases the gluten strands and breaks the dough structure.
- •Skipping the hanging step, causing the dome to collapse inwards while cooling.
Serving suggestions
Cooked Panettone Milanese?
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