The Everest of Italian baking. True Milanese Panettone is not a cake; it is a highly enriched, naturally leavened (sourdough) bread. It requires a stiff sourdough starter (Lieveto Madre), multiple long fermentations to build an impossibly airy, shreddable gluten structure that can support the weight of butter, egg yolks, and candied fruit, ending with the iconic upside-down cooling hang.
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First Dough (Primo Impasto). In a heavy-duty stand mixer, combine the active stiff starter, 2/3 of the flour, the water, and half the sugar. Knead until a dough forms. Slowly add half the egg yolks and half the butter. Knead for 20 minutes until the gluten is highly developed (windowpane test). Let rise at 80°F (26°C) for 12-14 hours until exactly tripled in volume.
Second Dough (Secondo Impasto). Deflate the first dough in the mixer. Add the remaining flour and sugar. Knead until smooth. Slowly incorporate the remaining egg yolks, then the remaining butter. This takes patience; the dough must remain elastic.
Aromatics and Inclusions. Add the vanilla, orange zest, candied peel, and raisins. Mix on low speed just until evenly distributed. Do not tear the gluten network.
Shaping (Pirlatura). Turn the dough onto a buttered surface. Let it rest for 45 mins . Using buttered hands, round the dough tightly, pulling the skin taut beneath it to form a perfect sphere.
The Mold. Place the sphere seam-side down into a paper Panettone mold. Cover and let rise at 80°F (26°C) for 6-8 hours , until the dough reaches 1 inch below the rim.
The Scarpatura. Let the dough sit uncovered for 15 mins to form a dry skin. Using a razor, cut a shallow cross on the top. Place a pat of cold butter in the center of the cross.
. at 320°F (160°C) for 50-55 minutes until the internal temperature reads 200°F (93°C).
The Hang. Immediately upon removing from the oven, pierce the base of the Panettone with two long metal skewers. Hang it upside down between two pots or chairs to cool completely (12 hours ). If cooled upright, the delicate, butter-heavy structure will collapse.
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