Ingredients, for making 5 panettoni
- 450 gr sugar
- 400 gr water
- 600 gr egg yolks
- 400 gr natural yeast (the weight to be used will depend on the maturity of the yeast)
- 1000 gr flour W380/390 P/L 0,50 – 0,60
- 650 gr butter
Dissolve the sugar in 1 lt of water, add the egg yolks, the flour and the natural yeast broken up into small clumps, knead until it’s elastic and add the rest of the water, then finally the butter at room temperature. Let rest 12 to 14 hours at 25°C; the correct leavening is obtained with the dough at 26°C . It should triple in volume.
Ingredients, second kneading
- 250 gr flour W380/390 P/L 0,50 – 0,60
- 100 gr sugar
- 150 gr egg yolks
- 150 gr butter
- 30 gr salt
- 6 gr vanilla pods
- 600 gr sultanas pre-soaked and dried
- 600 gr candied fruit (300 gr orange peel,300 gr citron peel)
With the flour knead the first kneading until is elastic add the sugar and the egg yolks, knead thoroughly and add the butter and salt, then add the fruit.
Let the dough rise for one hour, divide into portions, let rest another hour, then pirlare (to make the dough round) and place in the moulds.
Let rise another hour and levitate at 30°C for 5 to 6 hours. Bring to room temperature and bake at 170°C approximately 60 minutes for each kilo. When taken from the oven, turn upside-down for at least 3 hours; put in bags the next day.
The above indicated natural yeast is the sour dough produced after having strengthened it at least three times, each time with the proportion of natural yeast being three to one, and having been left to ferment at 30°C for three hours after each kneading.
For me, the natural yeast is the biggest satifaction of this work; therefore it is difficult to express all of the aromas and characteristics in just a couple of lines. I have conserved my yeast in water according to Rolando Morandin’s school, and have been using it ... for the last 18 years, and I use it all year long.
Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco.
Photos: Paolo Della Corte- FOOD REPUBLIC