Panettone Classico Milanese Tradizionale (Italian Traditional Classic Milanese Panettone)

22 hours ago
3 min read

Story of the Dish

Few desserts represent Italy better than the Panettone. Born in Milan between the 15th and 16th centuries, this naturally leavened sweet bread has become one of the world's most respected examples of artisan baking. A true panettone is not simply a cake—it is the result of patience, precision, and fermentation.

The secret lies in the lievito madre (natural sourdough starter), which develops flavor, aroma, digestibility, and the characteristic light, cotton-like crumb. A traditional artisan panettone requires nearly 48 hours of work between refreshments of the starter, two doughs, long fermentation, proofing, baking, and cooling upside down.

This recipe follows the philosophy of the great Italian pastry masters while remaining practical for an experienced home baker or professional kitchen.

Ingredients

Yield: 1 Panettone (about 1 kg)

First Dough

220 g bread flour (W380–400)
75 g active lievito madre
70 g sugar
60 g water
80 g unsalted butter, softened
65 g egg yolks (about 4)
2 g malt powder (optional)

Second Dough

Entire first dough
80 g bread flour
70 g sugar
80 g egg yolks
70 g unsalted butter
8 g fine sea salt
Seeds of 1 vanilla bean
Zest of 1 orange
Zest of 1 lemon
150 g raisins
90 g candied orange peel
40 g candied citron

Almond Glaze

50 g almond flour
80 g sugar
15 g corn starch
30 g egg whites

For finishing:

Whole almonds
Pearl sugar
Powdered sugar

Preparation

Prepare the Starter

Feed the lievito madre three times over 12 hours before beginning the dough. A strong starter should triple in volume within four hours at approximately 82°F (28°C).

This step determines the final quality of the panettone.

First Dough

Place the flour, starter, water and sugar into the mixer.

Mix until a smooth dough begins to form.

Gradually add the egg yolks.

Once absorbed, slowly incorporate the softened butter in several additions.

Continue mixing until the dough becomes silky, elastic and passes the windowpane test.

The final dough temperature should remain around 78°F (26°C).

Transfer to a buttered container.

Cover.

Ferment for 10–12 hours at 79–82°F (26–28°C) until tripled in volume.

Second Dough

Return the first dough to the mixer.

Add the remaining flour and begin kneading.

Gradually incorporate the sugar.

Add the yolks little by little.

Mix until perfectly smooth.

Add salt.

Mix again.

Incorporate the vanilla seeds, orange zest and lemon zest.

Finally add the butter in several additions.

Continue kneading until the dough is extremely smooth and shiny.

Fold in the raisins and candied fruit on low speed only long enough to distribute evenly.

Avoid overmixing.

Resting

Allow the dough to rest for 45 minutes.

Divide and round tightly.

Rest another 20 minutes.

Round again for maximum surface tension.

Place inside a 1 kg panettone paper mold.

Final Proof

Proof at 82–86°F (28–30°C) with moderate humidity for 5–7 hours, or until the dough rises approximately ¾ inch (2 cm) below the rim of the mold.

Patience is essential. Never rush this stage.

Glazing

Pipe or spread the almond glaze gently across the surface.

Dust lightly with powdered sugar.

Decorate with whole almonds and pearl sugar.

Baking

Bake in a preheated oven at 340°F (170°C) for approximately 50–55 minutes.

The internal temperature should reach 197–199°F (92–93°C).

If the top browns too quickly, loosely cover with aluminum foil during the final portion of baking.

Cooling

Immediately insert two long metal skewers through the base.

Hang the panettone upside down.

Allow it to cool for 10–12 hours.

Skipping this step can cause the panettone to collapse under its own weight.

Chef's Tips

Use only a strong flour (W380–400) suitable for long fermentation.
High-quality butter (82–84% fat) produces a richer crumb and superior flavor.
Soak the raisins for 30 minutes in warm water or Marsala, then dry them thoroughly before adding.
Never add butter before the gluten is fully developed.
Keep dough temperatures under control; excessive heat weakens the gluten and compromises the structure.
Cooling upside down is mandatory for tall artisan panettoni.