Homemade Panettone

Method

1. To make the Homemade Panettone, take a medium bowl and dissolve the dried sourdough starter in 40 ml of the lukewarm water, stirring well until combined. Add 40 g of flour and stir again. When everything is well combined, add another 40 g of flour and mix until it forms a small ball. Cut a cross on the surface of the ball and cover the bowl with plastic wrap. Let the dough rise in the oven, turned off but with the light on, for about 4-6 hours, until you have a firm, compact ball.
   
2. Meanwhile, sift 160 g of the Manitoba flour and 100 g of the 00 flour into a separate bowl. When the rising time is up, take 90 g of dough from the ball and put it in the stand mixer. Add the remaining lukewarm water and mix well until the dough has dissolved completely. Turn on the mixer and add the flours to the dough a spoonful at a time, taking care not to add the next spoonful until the previous one is completely incorporated. Add two of the egg yolks in the same way. Finally, slowly add 70 g of the sugar and 70 g of the butter, cut into cubes beforehand. Remember to stop the mixer every so often and scrape the dough and ingredients off the sides. Now let the mixer run for about 20 minutes. Finally, cover the mixer bowl with plastic wrap, wrap it in a blanket, and let the dough rise overnight.
   
3. The next morning, first put the raisins to soak in hot water, then cut the candied fruit into cubes. Sift the rest of the flours into a bowl. Take the bowl with the dough and add the honey, the sifted flours, and the salt, and knead well until the dough is compact. The dough is ready when it stretches well and is no longer sticky. Now add the remaining sugar and, when it is completely absorbed, add the remaining egg yolks one at a time. Finally, add the vanilla and 20 g of the butter, melted beforehand. Knead the dough for another 15 minutes and, in the meantime, squeeze the raisins well. Add them to the dough with the mixer on the lowest speed and let them incorporate well. Finally, add the candied fruit too.
   
4. Flour the work surface and place the dough on it. Stretch it out slightly and start working it with folds, folding the dough over itself about 5 times. Then shape it into a ball and let it rest for about an hour. Next, pick up the dough again and make more folds. Shape it into a ball again and place it in the panettone mold, making sure the ball does not come more than 1/3 of the way up the mold. Finally, let it rise in the oven, turned off but with the light on, together with a small pot of boiling water. The dough is ready when it almost reaches the rim.
   
5. Take the dough out of the oven and let it rest for another 30 minutes. Preheat a conventional oven to 190 °C (375 °F), making sure to remove the small pot before turning the oven on. With a very sharp knife, cut a cross on the surface of the panettone and place the remaining butter, cut into cubes beforehand, on top. Put it in the oven and after about 7 minutes open the door to let the steam out. Lower the temperature to 180 °C (350 °F) and bake for another 30 minutes.
   
6. Take the panettone out of the oven, pierce it with panettone skewers (or use knitting needles), and let it rest upside down for a whole day. Now you can serve your Homemade Panettone. Finally, remember to download our App with exclusive content and fewer ads!