Panettone Milano

by Christian Trione

Reading: 6 minutes

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Panettone Milano is the quintessential Christmas cake, a symbol of Italian tradition that finds its roots in the city of Milan. Known for its typical tall shape and rounded dome, Panettone Milano is distinguished from other panettone cakes by its special softness and complex processing that requires time and skill. Made with flour, butter, eggs, sugar, raisins and candied citrus peel, its dough is the result of a long natural leavening process, often achieved with the use of sourdough starter, which gives the panettone a soft texture and a characteristic honeycombed texture. Its recipe, while simple in ingredients, has been perfected over the centuries, keeping Milanese traditions alive and earning a special place on Christmas tables around the world. Unlike other regional and modern variants of panettone, which may be lower, more compact or enriched with chocolate and creams, Panettone Milano follows a classic recipe. This version maintains the essence of tradition with a light texture and a perfect balance of sweetness and natural flavors. Between history and legend, panettone is said to have originated in the court of the dukes of Milan, where it was served in a simple and enriched variant only on special occasions, slowly transforming into a celebratory dessert. Let’s discover together the original version signed by our Master Baker Christian Trione!

Directions

Times and temperatures

Kneading time 1st imp 35 min
Final temperature 26°
Resting 12 hours
Resting Temperature 25°
Kneading time 2nd imp 45 min
Final temperature 27°
Resting 30 min
Resting preform size 1070 gr Resting 30 min
Resting 30 min

Ingredients

First dough
4000 gr panettone flour 360 W
1200 g ready natural yeast
2000 gr water
1150 gr sugar
1000 gr yolks 1
200 gr soft butter
Second dough
1000 g panettone flour 360 W
1000 gr sugar
1500 gr yolk
1600 gr soft butter
1500 gr yolk
80 g salt
30 g malt
250g acacia honey
4 n vanilla berries
4 n orange zest
2 n lemon peel
2900 gr raisins
1300 gr candied orange
900 gr candied citron

Procedimento

Mix flour, water and sourdough. Once stringed, add the sugar, butter and finally the egg yolk in several steps. Set aside to rise 12 hours at 25° until it triples. Knead the first dough with the flour, and once stringy, add the sugar in several steps, then the honey with the flavorings, salt and malt, the yolks in 4 steps, and finally the butter. Once everything is well strung together, add the fruit with 100 g of melted butter. Mix everything, let it rest for 30 min, part, make preform and let stand 30 min, round it and put in ramekins for 7 hours. Bake at 165° ventilated oven or 185° static oven. A 1 kg panettone should bake in 50/55 min until it reaches 94.5° at the core. Take out of the oven and turn upside down for 10 hours.

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