Panettone (Yields approx 2kg TDW)

First Dough
200g water
125g caster sugar
400g strong white flour
115g Lievito Madre
90g egg yolk
120g butter
Add 200g water to mixing bowl with 125g caster sugar. Stir to dissolve sugar then add 400g strong
flour and mix on low about 10 minutes until good gluten development. Add 115g LM and continue
mixing until incorporated. Once incorporated add 90g egg yolk one at a time (about 5 yolks), and
wait until incorporated before adding next. This may take 25-30 minutes but don’t be tempted to turn
mixer speed up or add yolks faster.
Once all eggs are incorporated, develop gluten further before adding butter. Add 120g soft (but not
melting) butter in 3-4 stages, again waiting for each to incorporate before adding next. Target final
dough temperature coming out of mix is 25-26°C. If temp creeps up then pause and resume once it
drops again. This entire mix may take up to an hour. Proof overnight in temp of 25-26°C with dough
temp up to 28°C (10-12 hours - at least doubled and ideally tripled).

Second Dough
All of first dough
100g strong white flour
3g malt powder (optional)
110g caster sugar
1 tsp vanilla extract
25g honey
7g salt
160g egg yolk
215g butter
230g raisins (or chocolate chips or mixture)
150g candied peel (orange or orange and lemon)
150g citrus paste (optional)
Add 100g strong flour to dough and 3g malt powder (optional) and mix on low about 5 minutes. Then
add 110g caster sugar in two rounds (55g each), and after sugar is incorporated add 1tsp vanilla and
25g honey and mix another 5 minutes. Add 7g salt and mix until good gluten development. Once
gluten is developed, add 160g yolks one at a time, waiting for each to be incorporated before adding
the next (about 9 yolks).
Once all eggs are incorporated, add 215g butter in 7-8 additions and mix until dough becomes
smooth and glossy again. Finally, add 230g raisins (or chocolate chips or a mixture) and 150g
candied peel and citrus paste and mix on low until distributed. Then put dough into box and coil fold
then cover for one hour before cutting/shaping. Shape and put into moulds for final proof of 5-10
hours at 28°C.
Hazelnut Cocoa Glaze
128g caster sugar
70g egg white
32g almond flour
32g hazelnut flour
6g AP flour
6g cocoa powder
6g cornstarch

Whisk until thoroughly combined and refrigerate until needed. After proofing of second dough, pipe
onto top of panettone in a tight spiral from the centre until half the surface is covered. Sprinkjle
swedish pearl sugar on top just before baking.

Citrus Paste

3 medium large seedless navel oranges

400g caster sugar
1 vanilla pod
1 lemon (zest and juice)

Scrub oranges then blanch whole for about an hour. Drain water an allow to cool, then slice into
smaller sections and blend to puree. Add 400g caster sugar and scraped vanilla pod, then cook on
medium low heat until sugar is fully absorbed. Add zest and juice from lemon and bring up to simmer
then continue cooking on low heat until paste thickens considerably (about 25-30 minutes).

Baking
To bake preheat to 180°C and bake 35-60 minutes (depending on size) until panettone probes at
internal temp of at least 92°C. If baking large panettone (1kg dough), you’ll need to insert skewers
and hang upside down to prevent crumb from collapsing. The skewers can be inserted immediately
after removing from oven, or during/after proofing, whichever you prefer. You’ll need to act quickly to
get the panettone hung upside down for at least 10-12 hours immediately after baking though.