Authentic Italian Panettone

MATERIALS

• Mix PANETTONE 2000 g.
• Fresh eggs 600 g.
• Butter 82% (at ambient temperature) 240 g.
• Water +/- 360 g.
• Fresh yeast 80 g.
• Orange & raisin cubes 900 g.
• Rum 25 g.
• Butter 82% (at ambient temperature) 60 g.

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EXECUTION

1. Soak the orange cubes and raisins in the rum for a few hours.
2. Mix all the ingredients together in a food processor or mixer except the fruit and 60 g of 82% butter.
3. Stirring time 3 minutes on medium speed and 10 minutes on fast speed.
4. Add the 60 g butter and let it work for another 5 minutes on slow speed until incorporated.
5. Add the fruit and mix until incorporated into the dough.
6. Rest the dough for about 30 minutes, covered with nylon.
7. Cut the dough into 600 g and shape into balls.
8. Place in a 15,50 cm wide and 11 cm high panettone moulds.
9. Place in the oven at 35 °C and 65% humidity for about two hours and 30 minutes, until the top of the dough reaches the edge of the pan.
10. Carve a cross on top with a sharp knife and place a piece of butter in the center of the panettone.
11. Bake for 30-35 minutes at 160 °C in a fan oven and place a thermometer in the heart of the panettone.
12. As soon as it shows 90-95 °C the panettone is ready.
13. After baking, hang the panettone upside down for at least 10 hours.