Panettone Barbato 2025

Method

1. Soak 127g of raisins in water for 7-8 hours.
2. Prepare the pre-ferment: In a bowl, mix 75g flour, 10g kefir or natural yogurt, 25g water, and 15g fresh brewer's yeast (or 7g dry yeast). Knead until a firm, elastic dough forms. Shape into a ball, cut a cross on top, and let rise in a bowl for 1 hour.
3. Make the first dough: In a stand mixer with dough hook, combine 250g flour, 60g sugar, and 110g water. Mix on low speed until a firm dough forms, about 4-5 minutes.
4. Gradually add the pre-ferment (or 90g of sourdough starter) to the dough, mixing until combined.
5. Add half the butter (43g) in pieces, mix on low until absorbed (6-7 minutes). Repeat with the other half. Increase speed to 2 and mix until the dough cleans the bowl.
6. Add the egg yolks one at a time, mixing on low until each is fully absorbed. After the third yolk, increase speed to 2 and mix for about 5 minutes until the dough is smooth, elastic, and passes the windowpane test.
7. Transfer the dough to a work surface, shape into a ball, place in a container, and let rise at room temperature until tripled (3-5 hours with brewer's yeast, up to 12 with sourdough).
8. Prepare the aromatic mix: Grate the zest of one orange and one lemon. Combine with 8g candied orange, 20g honey, and the seeds of one vanilla bean (or 1 tsp vanilla extract). Crush together in a mortar until uniform.
9. For the second dough, drain and dry the soaked raisins. Divide 130g butter into three parts; mix the salt into one part. In the stand mixer with the paddle attachment, combine 100g flour, 33g water, and 5g malt. Mix until sandy. Add the aromatic mix and combine.
10. Add the first dough ball to the mixer. Switch to the dough hook and mix on speed 1 for 5 minutes until well combined.
11. Add one egg yolk, mix on low until absorbed, then increase speed for a few seconds to strengthen the gluten. Repeat with the second yolk, then the butter pieces (first without salt, then with salt), alternating yolks and butter, always ending with a high-speed recovery phase. The final butter piece should be the one with salt. Mix until the dough reaches 26-27°C and passes the windowpane test.
12. Transfer the dough to a floured surface, give it a few folds, then flatten and spread the raisins and candied fruit (127g each) over the top. Fold the dough over, seal, and shape into a ball. Let rest in a covered container for 45 minutes.
13. Divide the dough into portions: one 1kg piece for a large panettone and smaller pieces (35-36g) for mini panettoni. Shape each piece tightly, pinching the bottom to remove air pockets. Place the large one in a 1kg paper mold and the small ones in small molds.
14. Let the panettoni rise until the center reaches the rim of the mold and the sides are about 2cm below the rim. This takes 5-6 hours with sourdough, 2-3 hours with brewer's yeast.
15. Before baking, make a cross-shaped cut on top of the large panettone and place a small knob of butter in the center.
16. Bake the mini panettoni at 200°C for 12-13 minutes. For the large panettone, bake at 170°C. After 40 minutes, insert a probe thermometer and cover the top with aluminum foil. Continue baking until the internal temperature reaches 93°C (total about 55 minutes).
17. Immediately after baking, remove the panettone from the oven and invert it onto a cooling rack, upside down. Cover with aluminum foil and a cloth to retain moisture. Let cool completely upside down for 6-7 hours.
18. After cooling, remove cloth and foil. Store: spray the inside of a food-safe plastic bag with 96% alcohol, place the panettone inside, spray the surface with more alcohol, seal the bag, and let mature for 48 hours before serving.