Panettone with Candied Fruit

Premium
Credit: Mathilde de l'Ecotais
3
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients

Refreshing the sourdough

  • 10 1/2 ounces flour (300 g)
  • 2/3 cup water, no warmer than 75°F (24°C) (15 cl)

First kneading

  • 4 pounds 6 1/2 ounces all-purpose flour (2 kg)
  • 1 pound 4 1/4 ounces sugar (575 g)
  • 1 quart water (1 liter)
  • 1 pound 4 1/4 ounces natural sourdough, as described above (575 g)
  • 1 pound 14 ounces butter (850 g)
  • 1 pound 1 1/2 ounces egg yolks (500 g)

Second kneading

  • 1 pound 8 1/2 ounces all-purpose flour (700 g)
  • 1 2/3 cups water (40 cl)
  • 1 pound 4 1/4 ounces sugar (575 g)
  • 1 1/3 ounces salt (45 g)
  • 6 3/4 tablespoons liquid vanilla extract (10 cl)
  • 6 3/4 tablespoons lemon extract (10 cl)
  • 6 3/4 tablespoons orange extract (10 cl)
  • 7 ounces honey (200 g)
  • 2 pounds 11 3/4 ounces softened butter (1.25 kg)
  • 1 pound 1 1/2 ounces egg yolks (500 g)
  • 2 pounds 7 2/3 ounces Smyrna raisins (sultanas) (1.125 kg)
  • 2 pounds 7 2/3 ounces chopped candied orange (1.125 kg)

Glazing, baking and garnishing

  • 1 pound 1 1/2 ounces raw almonds (500 g)
  • 2 2/3 ounces flour (75 g)
  • 2 pounds 3 ounces confectioners’ sugar (1 kg)
  • 2 2/3 ounces vegetable oil (75 g)
  • bitter almond essence (SQ)
  • egg whites (SQ for glazing)
  • whole almonds, blanched and peeled (SQ)
  • candied sugar beads No. 6 (SQ)

Instructions

The panettone is recognized as a symbol of Italian cuisine throughout the world. There are several ways to make it, depending on what Northern Italian city you are from: Turin, Genoa, Verona, or elsewhere. However, the most famous recipe hails from Milan, the city that gave rise to this dessert around 1490. The panettone is not served exclusively at Christmas time: it is also a traditional wedding or birthday present; or given as a gift by Milan businessmen to their clients. Complicated to make, requiring a long list of expensive ingredients, this dessert has longtime been synonymous with luxury. We hope you enjoy the Milan recipe presented below. I was apprentice to the magic of natural sourdoughs during my stay in Brescia, Italy, with Mr. Massari, a master of leavened doughs.

Step 1: Preparing the basic sourdough

Mix the fruit pulp with water, add flour, and knead until a smooth and homogenous dough is obtained. Tightly cover the mixing bowl with plastic wrap, and place in the proofer (79-83°F / 26-28°C). The dough needs to triple in volume, which takes approximately forty-eight hours.

If you experience fermentation problems, add 1/2 teaspoon (2 g) of fresh yeast to the basic sourdough. It is important to have a very clean work area throughout the process.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

All My Chefs suggests

Other recipes by Alain Ducasse