Classic Milanese Panettone with Candied Peel and Raisins

Light, buttery, and deeply perfumed, Milanese panettone is the crown jewel of the holiday table. This lofty enriched bread, studded with raisins and candied citrus peel, has a delicate orange-lifted aroma, a silken crumb, and a burnished top that bakes into the kind of golden dome found in the best Italian bakeries. Follow the recipe below for exceptional structure, feather-light texture, and a rich, elegant flavor.

Ingredients

• Strong bread flour, 12-13% protein — 380 g (13.4 oz)
• Milk — 120 ml (1/2 cup)
• Active dry yeast — 7 g (2 1/4 tsp)
• Sugar — 120 g (4.2 oz)
• Honey — 20 g (0.7 oz)
• Eggs — 2
• Egg yolks — 3
• Salt — 6 g (1 tsp)
• Unsalted butter, 82%, softened — 120 g (4.2 oz)
• Vanilla extract — 5 ml (1 tsp)
• Orange zest — 1 orange
• Lemon zest — 1 lemon
• Raisins — 150 g (5.3 oz)
• Candied orange peel — 100 g (3.5 oz)
• Rum or brandy, for soaking the raisins — 30 ml (2 tbsp)
• Orange blossom water, optional — 5 ml (1 tsp)

Step-by-Step Recipe

1. Soak the raisins in the rum for 30-60 minutes, then drain well and mix with the candied peel.
2. Make the sponge: dissolve the yeast and 20 g (0.7 oz) of the sugar in the warm milk, about 35 °C (95 °F). Stir in 150 g (5.3 oz) of the flour until smooth. Cover and let rise for 30-40 minutes, until lively and airy.
3. For the main dough, add the eggs, yolks, remaining sugar, honey, vanilla, orange blossom water if using, and the orange and lemon zest to the sponge. Mix in the remaining flour and salt.
4. Knead until the dough develops a strong gluten network and passes the windowpane test, about 10-15 minutes in a stand mixer on medium speed or 18-22 minutes by hand.
5. Add the softened butter little by little, kneading until fully emulsified and smooth. The dough should become elastic, glossy, and pull cleanly from the sides of the bowl.
6. First rise: transfer the dough to a lightly oiled bowl, cover, and let rise at 26-28 °C (79-82 °F) for 2-3 hours, until increased by 2 to 2 1/2 times.
7. Degas gently, then spread the dough out and scatter over the raisins and candied peel evenly. Fold it over and knead lightly until the fruit is distributed throughout.
8. Rest for 20-30 minutes at room temperature to relax the gluten.
9. Final shaping: tighten the surface and form a neat round boule. Place in a paper panettone mold for a 1 kg (2.2 lb) loaf, or divide between two 500 g (1.1 lb) molds.
10. Final proof: cover and let rise at 28-30 °C (82-86 °F) for 3-5 hours, until the dome sits 1-2 cm above the rim of the mold.
11. Just before baking, make a shallow cross on top and place a small knob of butter in the center.
12. Bake at 170 °C (338 °F) for 15 minutes, then reduce to 160 °C (320 °F) and bake for another 30-35 minutes, until the center reaches 92-94 °C (198-201 °F) or a skewer comes out dry. If the top browns too quickly, cover loosely with foil.
13. Cool upside down: immediately skewer the base and suspend the panettone upside down for 6-8 hours, until completely cool. This keeps the crumb tall, airy, and beautifully structured.
14. Wrap in parchment and let stand for 12-24 hours before slicing. Use a sharp serrated knife and serve in generous wedges.

Nutrition

Tips and Variations

• The flour matters: use a strong bread flour with a high protein content for a tall, resilient crumb.
• Temperature is key: for proofing, keep the dough at 26-30 °C (79-86 °F) with moderate humidity. Too warm and it weakens; too cool and the rise slows.
• Develop the gluten before adding the butter: a strong dough structure helps the fat emulsify without turning the dough slack.
• Adjust the filling to taste: swap some of the raisins for dried cranberries, add bergamot zest, or fold in a few chocolate chunks, but keep the dough from becoming too heavy.
• Storage: tightly wrapped at room temperature, panettone stays fresh for 3-4 days; the flavor deepens after a day of resting.

Questions and Answers