Recipe: Traditional Milanese Panettone from the Principe di Savoia, Milan

Hotel Principe di Savoia embodies the true spirit of Milan, where it stands out as a landmark of true luxury. This festive recipe is from the hotel's pastry chef Beniamino Passannante and is the most traditional and well-known Milanese cake for the festive season. 


Ingredients

(ingredients for 10* 1kg traditional panettone)


1st Refresh

Common wheat flour – 150g

Natural yeast – 150g

Water – 52.5g

Knead all the ingredients for 8/10 minutes since the dough will be compact.

Temperature: 26/28° C.

Laminate to make it smooth and oxygenate, then leave it rise for 3 and a half hour – 27°C – 75/80% HR

It has to become 1 and a half the volume bigger.

2nd Refresh

Common wheat flour – 300g

Natural yeast – 300g

Water – 135g

Knead all the ingredients for 8/10 minutes since the dough will be compact.

Temperature: 26/28° C.

Laminate to make it smooth and oxygenate, then leave it rise for 3 and a half hour – 27°C – 75/80% HR… It has to become 1 and a half the volume bigger.

3rd Refresh

Common wheat flour – 700g

Natural yeast – 700gr485

Water – 315gr

Knead all the ingredients for 8/10 minutes since the dough will be compact.

Temperature: 26/28° C.

Put some of the yeast away to have it as “mother yeast” for the following productions and make it into cylinders the remaining yeast that will be used to knead.

Leave it rise for 3 and a half hour – 27°C – 75/80% HR… It has to become 1 and a half the volume bigger.

1st knead

Common wheat flour – 2965g

Sugar – 665g

82% cream butter – 359g

Water – 1348g

Malt extract – 54g

Matured natural yeast – 719g

Egg yolk – 485g


Put in the machinery: sugar, malt extract, egg yolks and 900g of water; then add flour and yeast.

Knead for 15 minutes. Pour gradually the remaining water.

In the end: add butter at 16/18° C.

Knead for 20/25 minutes at 26/27° C temperature.

Leave the dough at 25°C for 10 hours, since it becomes one and a half the initial volume (800g of cough in a 200cc cylinder must reach the borders). Paint with the butter and leave it at cold temperature (4°C) for 1 hour.

2nd knead

Common wheat flour – 539g

Egg yolks – 485g

Sugar – 341g

Orange honey – 81g

Salt – 27g

82% cream butter – 323g

Vanilla – 3g


Put in the machinery the 1st knead and make it mix with the remaining flour for 17 minutes until there will be a nice stringing. When stringed, put the egg yolks and make it mix for 5 minutes, then add sugar, honey, salt and let mix for 7 minutes. Put then also the butter, only in the end, the fruits leaving it mix for 1 or 2 minutes.

Put in a bowl at 32/35° C.

Break it and put it in the wooden surface for 15/20 minutes at room temperature.

Round the knead with your hands and leave it in the ramekin growing at 28°C / HR 75% for 5/6 hours.

When ready, before cooking put them for 15 minutes in a cold ambiance. Then cook at 175°C for 50 minutes (1kg panettone – 94° at the knead heart).


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