Milanese Panettone recipe by Mauro Morandin

Panettone is a typical Milanese Christmas sweet bread, so popular to be now sold all year around. S series conventional baking is ideal to make it, as it allows the correct starches gelatinisation and increases the shelf-life considerably, keeping the right internal humidity.
Take it easy and plan your production with no stress.

Let’s see all the steps to make master Mauro Morandin’s artisan panettone.

INGREDIENTS – (for about 25 panettone of 1 Kg)

Day one – overnight dough rise

1,750 g sugar
2,500 g egg yolk
1,800 g water
4 Kg flour for panettone W380 or plain flour W380
2 Kg yeast starter (third refreshment)
2 Kg butter

Day 2 – morning dough

1,500 g flour for panettone W380 or plain flour W380
350 g sugar
500 g butter
500 g egg yolk
120 g salt
10 g vanilla
3 kg candied orange
1 kg cedar
2 kg raisins

Heat: S series Pastrybake – 3-phase cooking program

How to make panettone

METHOD

The dough must be mixed at first speed.

Day one – Prep the dough

1. Pour the water, 1300 g of sugar and 900 g of egg yolks into the mixer bowl. Stir for 2 minutes then add the flour.
2. Knead for about 10 minutes and add the yeast.
3. Let it blend and knead until you get the veil like consistency, then add the rest of the egg yolks and sugar.
4. Knead until absorbed well and until the veil like consistency is reformed, then add the butter at 23-24° C. Knead again well until you reach the ideal temperature of 24-25° C ca. at the end of the mixing process.
5. Remove from the mixer and place in a container with high edges, in which the dough touches the walls with room to at least triple its size. Flatten, brush with a bit of melted butter and mark the level of the dough along the edge. Leave to rise at 24° C for 12-15 hours until the dough has tripled its initial volume (1 + 2)

Day two – Morning dough

1. Place all tripled dough in the mixer bowl and add the flour.
2. Knead until the veil is formed (in this phase it is essential to completely develop the gluten).
3. Add the sugar, let it absorb and reform the veil.
4. Add the vanilla and half of the egg yolks. Let the veil absorb and reform, then add the salt and the remaining egg yolks.
5. Let the veil absorb and reform, then add the butter. And repeat until the veil has been formed again.
6. Add the filling (raisins and candied fruit) and stir at low speed. It is important to keep the filling at 26° C before adding it, so that it does not cool the dough.
7. After adding the filling, place the mix in a container in which a layer of 10cm ca. can be made. Let it rise for 60 minutes at 27° C, without cover.
8. Make the dough slightly round and place again at 27° C without covering. After further 20 mins rest, round the dough with your hands, then place the panettone inside the paper cups covered and leave to rise for 6-8 hrs at 34°C.
9. Uncover in the last hour in order for the dough to form a bit of skin on the surface.
10. At the end of the leavening time, start the “Panettone” program previously saved.
11. When the oven is at temperature, cut a shallow cross scoring the surface. Place a small pat of butter in the centre of the dough and bake.
12. When you hear the take it out of the oven and turn it over immediately with the panettoni turning system support, letting it cool upside down for 4 to 8 hours.

BAKING

S series Pastrybake – 3-phase cooking program

1. Phase 1 (preheating): 210° C, 5% top and 15% deck
2. Phase 2: 180° C, 10% top and 20% deck
3. Phase 3: 170° C, 15% top and 25% deck

For the glazed panettone:

To make this variant, just refine 1 kg of toasted Piedmont hazelnuts with 2 kg of sugar, and then add 1 kg of weak flour.
Sprinkle with egg whites – to taste – until you get a homogeneous and creamy mixture. Let the glaze rest for a whole day and add to the panettone without scoring the surface.