A traditional Italian panettone made with a strong sourdough starter, high‑performance flour, and a fragrant aroma of honey, citrus zest and vanilla. The dough is prepared in two stages, with long fermentations, shaping, proofing and baking to create a light, airy loaf perfect for the holidays.
Whisk the sugar into the water, then add the flour. Incorporate the active sourdough starter and gradually add the egg yolks, keeping the mixture well combined. Finally, blend in the softened butter until fully incorporated.
Transfer the dough to a container, cover it with a nylon cloth and let it rise for twelve hours at 26‑28 °C, allowing it to increase by about one and a half times its original volume.
Place the first‑dough mass in the mixer, add the additional flour and salt, then gradually incorporate the egg yolks, sugar and the prepared aroma. Blend in the softened butter, followed by water added gradually up to about one kilogram. Finally, fold in the soaked raisins, candied orange and candied citron.
Cover the dough with a nylon cloth and let it rest for one and a half hours at 26‑28 °C.
Weigh out 1.1 kg pieces, shape each piece into a tight ball and allow it to rest on the work surface for about twenty minutes before placing them into the panettone molds.
Let the shaped dough rise in the molds for five to six hours at 26‑28 °C, until the surface is about one centimetre below the rim of low molds or two centimetres for tall molds.
Make a cross cut on the top of each panettone and place a small knob of butter in the centre of the cut.
Bake the panettoni for fifty minutes at 165 °C, or until the internal temperature reaches 94 °C.
After baking, invert the panettoni by inserting a skewer through the bottom of the mold, allow them to cool completely, and wrap them after twelve hours.
Grate the zest of five oranges and two lemons, combine with honey and the seeds of two vanilla beans, mix well and let rest in the refrigerator for twenty‑four hours.
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