Panettone (Christmas — Traditional Method)

Ingredients

• 500g bread flour (11% protein)
• 7g instant dry yeast
• 120ml whole milk, warmed
• 100g unsalted butter, softened
• 80g sugar
• 4 egg yolks
• 10g sea salt
• 8g vanilla extract
• 150g candied orange peel, cut fine
• 100g golden sultanas, soaked in 60ml dark rum
• 50g candied citron, cut fine
• Zest of 1 organic lemon
• 50g whole blanched almonds
• 15g pearl sugar

Method

1. 1
   Mix flour, yeast, and warm milk until shaggy dough forms; rest 20 minutes (autolyse).
2. 2
   Add softened butter, sugar, egg yolks, salt, and vanilla; knead on medium speed 12 minutes until smooth and elastic.
3. 3
   Fold in candied peel, drained sultanas, citron, and lemon zest; knead 3 minutes.
4. 4
   Bulk ferment in oiled bowl at 26°C for 6 hours until tripled, folding every 1.5 hours.
5. 5
   Shape into round boule; place in panettone mould or parchment-lined straight-sided bowl (500ml).
6. 6
   Final proof at 26°C for 4 hours until dough rises 2cm above mould rim.
7. 7
   Score decorative cross on top; insert whole almonds; brush lightly with egg wash and sprinkle pearl sugar.
8. 8
   Bake at 190°C for 35–40 minutes until deep golden and internal thermometer reads 92°C; cool upside-down on wire rack.