Every year, our Chefs prepare this iconic Christmas dessert with love, skill, passion and patience. Executive Chef Emiliano Lombardelli and Pastry Chef Marco Selis are happy to share their special recipe with you!
Recipe for 8 kg
To refresh the natural yeast:
170 gr. Mother yeast
340 gr. strong ‘00’ flour
140 gr. water at 28 degrees Celsius
Knead for 10 minutes, make a cross-shaped cut on top and place the dough in a container, cover with a cloth and keep it at about 30°C for 3 hours.
500 gr. Mother yeast
500 gr strong ‘00’ flour
212 gr. water at 28 degrees Celsius
Mix these ingredients for 10 minutes, then divide the dough into two parts, turn upside down, make the cross and let rise at a temperature of about 26 degrees for three hours covered with a cloth.
Ingredients for the first dough:
1.9 kg. strong ‘00’ flour
635 gr. sugar
540 gr. butter
315 gr. egg yolk
835 gr. of water at 28 degrees Celsius
1.40 kg of natural yeast
Divide the dough into two plastic containers, cover with a cloth and leave to rise for 10 hours at about 22-26 degrees.
Ingredients for the second dough:
470 kg. ‘00’ flour
60 gr. powdered milk
15 gr. salt
2.5 gr. vanilla
All of the first dough
Place everything in a planetary mixer for five minutes, then add the natural flavorings.
Ingredients for the natural flavorings:
183 gr. candied fruit
50 gr. lemon peel
50 gr. honey
50 gr. sugar syrup
625 gr. butter
375 gr. egg yolk
2 whole eggs
315 gr. sugar
415 gr. cold water
40 gr. loose cocoa butter
1,160 gr. Sultana raisins
830 gr. candied fruit
After 30 minutes in a planetary mixer, add the whole eggs one at a time and incorporate the sugar, add the egg yolks a little at a time, carefully incorporate the cold water, the butter, the melted cocoa butter. Put the candied fruit and raisins and mix until they are all homogeneous. Let the dough rest for about 30 minutes at a temperature of 26 degrees Celsius, then form the dough pieces for the desired weight (we recommend 750gr-panettone molds). Put the dough in the molds and let rise for about 6 hours at 28 °C.
Bake at 170 degrees for about 50 minutes.
Pull out of the oven and turn the panettone upside down until it is cool.
Executive chef Emiliano Lombardelli
Pastry Chef Marco Selis