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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