Panettone Milanese: Artisan Recipe and Sourdough Secrets

The artisan panettone milanese is the undisputed king of Italian Christmas pastry. With its golden dome, soft and stringy crumb, the intoxicating aroma of butter and vanilla, and the generous presence of raisins and candied fruits, the panettone represents Italian Christmas worldwide. Preparing a true artisan panettone milanese is one of the most ambitious challenges for any pastry chef, as it demands mastery, patience and the highest quality ingredients.

For hospitality professionals in Switzerland, offering an authentic artisan panettone milanese means bringing the excellence of Lombardy's pastry tradition to the table. LAPA, your trusted supplier with over 3,000 Italian products and delivery in 24-48 hours throughout Switzerland, provides all the quality ingredients you need: premium Italian butter, selected sultana raisins, artisan candied fruits, strong flour and professional-grade sourdough starter.

History and Legend of Panettone Milanese

The origins of panettone milanese are lost between history and legend, making this pastry even more fascinating. The most famous legend dates back to the court of Ludovico il Moro, Lord of Milan in the 15th century. It is said that during a sumptuous Christmas banquet, the court cook burned the dessert that had been planned. A young kitchen boy named Toni saved the situation by offering a sweet bread he had prepared with kitchen leftovers: flour, butter, eggs, raisins and candied citrus peels. The pastry was an extraordinary success and was christened Pan de Toni, from which the name panettone is said to derive.

Documented history places the birth of the modern panettone in 19th-century Milan, when Milanese pastry chefs perfected the recipe by introducing the sourdough starter and the characteristic double rising. Angelo Motta in the 1920s revolutionised the panettone, giving it the tall domed shape we know today and introducing the technique of hanging it upside down after baking.

In summary, the panettone milanese has undergone centuries of evolution, from the Renaissance court of Ludovico il Moro to modern artisan workshops, becoming the gastronomic symbol of Italian Christmas appreciated throughout the world. In the LAPA catalogue you will find all the ingredients that have made this tradition great.

Ingredients for Artisan Panettone Milanese

Ingredient quality is the decisive factor that distinguishes an artisan panettone milanese from an industrial one. Butter, raisins, candied fruits, flour and sourdough must all be top quality. LAPA selects the finest Italian raw materials for you. Here is the complete list for a 1 kg panettone.

First Dough

• 200 g refreshed sourdough starter at peak strength
• 250 g strong Manitoba flour (W 380-400)
• 100 g caster sugar
• 100 g soft high-quality butter
• 3 egg yolks
• 80 ml water

Second Dough

• 150 g strong Manitoba flour (W 380-400)
• 80 g caster sugar
• 120 g soft high-quality butter
• 3 egg yolks
• 8 g salt
• 1 vanilla pod (seeds)
• Grated zest of 1 orange
• Grated zest of 1 lemon
• 200 g sultana raisins soaked in rum
• 150 g candied orange, diced
• 50 g candied citron, diced

The key point is the choice of butter and flour: the butter must be Italian, high quality, with at least 82% fat content, while the flour must be a strong Manitoba with W above 380 to support the long rising times. LAPA offers certified Italian butter and professional strong flours, ideal for preparing artisan panettone milanese.

Preparing the Artisan Panettone

Preparing the artisan panettone milanese is a long and demanding process that requires at least 36 hours from start to finish. The double rising is the heart of the procedure and allows no shortcuts.

Phase 1: Preparing the Sourdough Starter

• The sourdough starter must be refreshed at least 3 times in the 24 hours before preparing the panettone.
• Each refresh involves kneading the starter with equal weight of flour and half weight of water.
• The sourdough is ready when it triples its volume in 3-4 hours at 28 degrees.
• A healthy sourdough has a sweet and slightly acidic aroma, never overly vinegary.

Phase 2: First Dough and Rising

• Dissolve the sourdough starter in lukewarm water in the stand mixer and add the flour.
• Knead with the dough hook at medium speed for 10 minutes and add the sugar gradually.
• Add the egg yolks one at a time, waiting until each is completely absorbed.
• Add the soft butter in small pieces, a little at a time, until fully absorbed.
• The dough must be smooth, shiny and very elastic, pulling away from the sides.
• Place the dough in a covered bowl and let rise at 26-28 degrees for 12-14 hours, until it triples in volume.

Phase 3: Second Dough with Raisins and Candied Fruits

• Return the risen first dough to the stand mixer, add flour and knead until gluten is fully developed.
• Add the sugar gradually, then the egg yolks one at a time, salt, vanilla seeds and citrus zests.
• Incorporate the soft butter in small pieces, a little at a time, until fully absorbed.
• When the dough is nearly ready, add the well-squeezed raisins and floured candied fruits.
• Knead briefly to distribute the fruits evenly without breaking them.

Phase 4: Shaping, Final Rise and Baking

• Form a smooth ball with the dough and place it in the paper panettone mould.
• Let rise at 26-28 degrees for 6-8 hours, until the dough reaches the rim of the mould.
• Score the surface with a cross cut and place a knob of butter in the centre.
• Bake in a preheated static oven at 170 degrees for approximately 50-55 minutes for a 1 kg panettone.
• The internal temperature must reach 94 degrees at the core.
• Immediately after baking, pierce the panettone at the base with two long skewers and turn it upside down.
• Leave the panettone hanging upside down for at least 8-12 hours until completely cooled.

Professional Tips and Artisan Secrets

The artisan panettone milanese is considered the most difficult pastry in Italian baking. Master bakers guard secrets handed down through generations that make the difference between a good panettone and a masterpiece. LAPA supports pastry professionals with selected ingredients that make excellence achievable.

• The sourdough starter is the soul of panettone: it must be cared for daily with regular refreshes to maintain the right balance between lactic acid bacteria and wild yeasts.
• The temperature of the rising environment must be constant between 26 and 28 degrees: even minor fluctuations compromise the result.
• Butter is always added last and in small pieces: it must be incorporated slowly to avoid breaking the gluten network.
• The raisins must be soaked in rum for at least 12 hours and well squeezed before use to prevent them from releasing liquid into the dough.
• The candied fruits are lightly floured before being added to prevent them from sinking to the bottom during baking.

Why Panettone is Turned Upside Down After Baking

The upside-down hanging technique is one of the fundamental secrets of artisan panettone milanese. Immediately after baking, the panettone is pierced at the base with skewers and hung upside down. This operation prevents the dome from collapsing under its own weight while the still-hot and delicate dough cools and stabilises. Without the inversion, the panettone would lose its characteristic tall and rounded shape, becoming flat and compact.

Artisan versus Industrial Panettone

The difference between an artisan panettone milanese and an industrial one is enormous. Artisan panettone uses natural sourdough starter and requires over 36 hours of work with slow double rising, while industrial panettone uses baker's yeast and completes the process in just a few hours. Artisan panettone contains high-quality butter, fresh eggs, selected raisins and candied fruits, while industrial panettone often uses margarine, artificial flavourings and preservatives. Choosing LAPA ingredients means guaranteeing your customers authentic artisan quality.

LAPA Quality Ingredients for the Perfect Panettone

The difference between a good panettone and an extraordinary one lies in the quality of ingredients. For pastry professionals in Switzerland, LAPA is the ideal partner for accessing the finest Italian raw materials needed to prepare artisan panettone milanese.

With a catalogue of over 3,000 authentic Italian products, LAPA supplies everything needed for professional panettone: Italian centrifuge butter with at least 82% fat, selected sultana raisins, artisan orange and citron candied fruits, certified strong Manitoba flours, quality sourdough starter and vanilla pods. Delivery is within 24-48 hours throughout Switzerland, guaranteeing absolute freshness on every ingredient.

LAPA works exclusively with selected Italian producers, guaranteeing authenticity and traceability on every product. Whether you are an artisan pastry shop, restaurant, hotel or catering service, LAPA is your supplier of quality Italian ingredients in Switzerland to create an artisan panettone milanese that wins over your customers.

Frequently Asked Questions about Panettone Milanese

How long does it take to prepare an artisan panettone milanese?

The answer is that the complete preparation requires at least 36-48 hours, including sourdough refreshes, the first dough with 12-14 hours of rising, the second dough with 6-8 hours of final rising, baking and 8-12 hours of cooling upside down. It is a process that allows no rushing.

Can I make panettone without sourdough starter?

The answer is that the sourdough starter is the essential ingredient that gives artisan panettone milanese its airy structure, complex aroma and long natural shelf life. Without sourdough you can obtain a sweet bread, but not a true traditional panettone. Baker's yeast cannot develop the same organoleptic characteristics.

Why is panettone hung upside down after baking?

The answer is that the inversion is essential to maintain the tall and soft structure of the panettone. Fresh from the oven, the crumb is still very delicate and would tend to collapse under its own weight. By hanging it upside down, gravity keeps the dome inflated during cooling, preserving the characteristic lightness and airy texture.

How long does an artisan panettone milanese keep?

The answer is that an artisan panettone made with sourdough starter keeps naturally for 30-45 days at room temperature, wrapped in its original bag. The natural fermentation of the sourdough produces organic acids that act as natural preservatives, without the need for chemical additives.

What is the difference between panettone milanese and pandoro?

The answer is that panettone milanese and pandoro from Verona are both great Christmas leavened cakes, but differ profoundly. Panettone has a cylindrical shape with a dome, contains raisins and candied fruits, and has a dough enriched with butter, eggs and sourdough. Pandoro has an eight-pointed star shape, contains no fruit, and is dusted with icing sugar.

Can you freeze panettone?

The answer is yes, panettone can be frozen whole or in slices for up to 3 months. It should be well wrapped in cling film and then in a freezer bag. To defrost, leave it at room temperature for 4-6 hours without removing the wrapping, so that moisture settles on the outer surface rather than soaking the crumb.

Order the Ingredients for Your Artisan Panettone

Are you ready to prepare your artisan panettone milanese? LAPA provides all the professional-quality ingredients you need: butter, raisins, candied fruits, flour and sourdough starter selected from the finest Italian producers. With over 3,000 products in the catalogue and delivery in 24-48 hours throughout Switzerland, LAPA is the partner every professional pastry chef deserves.

Visit our website to order: lapa.ch