In breve
The dish in short
- Leavened only by lievito madre, refreshed three times until it triples each time in about 4 hours: no baker's yeast.
- Two doughs: the first rises 10–12 hours at 26 °C–28 °C to triple; the second adds yolks, butter, honey, citrus, raisins and candied peel.
- Rounded tight into a paper mould, risen almost to the rim, then cut with a cross and a knob of butter on top, the Milanese finish.
- Baked at 175 °C for 52 minutes for a 1 kg panettone, then hung upside down for 12–14 hours so the dome does not sink.
- Above the legal minimums of 16% butterfat, 4% yolk and 20% raisins and candied peel.
Il video, Milano, Lombardia
Panettone
The video: Milan's sourdough Christmas cake
Milan's Christmas cake: a tall dome of dough rich in butter and yolks, with raisins and candied orange and citron, leavened by lievito madre over two days, the natural fermentation Italian law has required of panettone since 2005. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 20
- Hands-on
- 1 h 36 min
- Cooking
- 52 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 25 steps, as in the recipe.
Altri video
