The Old Milan Panettone is a classic version of the Milanese panettone presented in the book ‘Cresci. L’arte della pasta lievitata’ by I. Massari and A. Zoia. It stands out for a soft and delicate structure with a rich aromatic profile. Some technical choices separate it from the traditional panettone, reduced salt quantity, a rich concentration of flavors rather than candied fruits. Furthermore, the second dough does not include the addition of flour, so you work with a dough rich in fats and well hydrated to achieve a stringy crumb. These choices make the Old Milan panettone particularly fragrant, delicate, and with a fine alveolation.
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- Difficulty: Medium
- Cost: Medium
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: New Year's, Christmas
Ingredients
For 2 pieces of 1.8 lbs each
- 5.3 oz sourdough
- 3.5 oz sugar
- 0.14 oz malt
- 0.75 cups water
- 2.8 oz egg yolks
- 3.5 oz butter
- 3.5 cups flour 0 (W 330-360 P/L 55)
- 0.18 oz salt
- 0.18 oz orange paste
- 1.2 oz mandarin paste
- 0.035 oz panettone flavor
- 1 vanilla pod
- 3.5 oz sugar
- 2.8 oz egg yolks
- 3.9 oz butter
- 0.21 cups water
- 8.8 oz raisins
- 1.8 oz candied orange
- 1.8 oz candied citron
Tools
- 1 Stand Mixer
- 2 Molds
Steps
It’s important for the panettone dough that all ingredients are very cold, even store the flour in the fridge.
8:00 I° sourdough refreshment, rise at 82°F in 3-4 hours to triple
12:00 II° sourdough refreshment, rise at 82°F in 3-4 hours to triple
16:00 III° sourdough refreshment, rise at 82°F in 3-4 hours to triple20:00 working time 25/30 minutes with dough temperature max 79°F
Dissolve the sugar in the water with the malt and pour into the stand mixer with the flour and sourdough.
Start kneading with the hook at medium-low speed (Kenwood mixer speed 1).
Knead for 15 minutes until the dough becomes compact and smooth and the gluten begins to bind.
Add the butter and knead for a couple of minutes.
Be careful that the dough doesn’t become too shiny.
Add the egg yolks and bind.
Transfer the dough to a work surface.
Shape it and place it in a container and cover with a lid or film.
Let rise at 82°-86°F for 10-12 hours or until the volume has tripledPrepare the raisins by soaking them in lukewarm water for 30 minutes
Rinse and let them dry wrapped in a cloth overnight.
9:00-11:00 working time 35 minutes with dough temperature max 77°F
Deflate the I° dough and let it cool for 30 minutes in the fridge.
Place the cold dough in the stand mixer with the flavors and salt.
Knead at speed 1 for 18-20 minutes to bind the dough.
Add all the sugar and 1/3 of the egg yolks and bind.
Then add 1/3 of the egg yolks, letting it absorb well.
Finally, add the softened butter and 1/3 of the egg yolks.
If necessary, add the water a little at a time. If the dough is smooth and silky, do not add anything.
Add the fruit.
Place the dough on a buttered work surface.
Divide into two pieces of 1.8 lbs and round (pirlatura, here the video).
Place the two dough balls on a baking sheet or board.
Let rest in the oven at 82°F for 40-60 minutes without covering them.
Round again (pirlatura, here the video) and place in the molds.
Let rise at 82°-86°F for 6-8 hours or until the rim of the mold, covered with plastic wrap.
Leave at room temperature for 20 minutes without the film. Proceed with the scarring.
Bake at 356°F in a preheated static oven.
Bake for about 50 minutes to an hour.
The core temperature should be 199°F, then the panettone can be removed from the oven.
After baking, skewer with special skewers and immediately turn upside down for 10-12 hours.
Pack the Old Milan Panettone in special bags, previously spraying with alcohol at 194°F. 
Suggestions
They keep for 30 days in a sealed bag.
I replaced the mandarin paste with orange paste.
I omitted the panettone flavor.
It’s important for the panettone dough that all ingredients are very cold, even store the flour in the fridge.
FAQ (Questions and Answers)
Can I make the Old Milan Panettone lactose-free?
Of course, using lactose-free butter with lactose less than 0.01% or plant-based products.
