Panettone Milano

Add all the ingredients, except for the butter, into the mixer and knead until a smooth and elastic dough is obtained.

Next, add the softened butter and knead at low speed until fully absorbed.

Allow to rise in a fermentation chamber at 26-28°C (79-82°F) and 70% humidity for 10-12 hours, until the volume has quadrupled.

Place the preferment, Leaven-Gold, and water into the mixer and work until a smooth and dry dough is obtained.

Gradually add the egg yolks, sugar, softened butter, and finally, the aromas and fruit.

Place the dough in the fermentation chamber at 28-30°C (82-86°F) and 70% humidity for 45 minutes.

Divide into the desired portions and roll them up.

Let rise in a warm environment for 15 minutes.

Shape the dough into a tight ball again and place it in the appropriate tall molds typical of Panettone Milano

Let the dough rise in a proofing chamber at 28-30°C (82-86°F) and 70% humidity for 4-6 hours, until the dough reaches the edge of the mold.

Let the dough dry in the air until a light skin forms on the surface. Using a razor blade, make a cross-shaped incision, place a knob of butter in the center, and bake.

Bake at 180-190°C (356-374°F) for 30-60 minutes, depending on the size of the loaf.

It is a good practice to turn the freshly baked products upside down using the appropriate tools.

Allow to dry for 12 hours before packaging.