A soft, specialist flour creating a strong and flexible dough ideal for delicious Italian panettone. Founded in 1832, Molino Dallagiovanna is an expert in producing high-quality, speciality Italian flours for professionals.

First Dough (Impasto 1)

Ingredients:

• 800 g Flour “leDolcissime - Panettone” (Molino Dallagiovanna)

• 200 g Natural yeast (lievito madre)

• 400 g Water

• 300 g Butter

• 200 g Egg yolks

• 240 g Sugar

Procedure:

1. In a mixer, combine flour, water, natural yeast, and butter. Begin kneading.

2. Once the dough starts forming, add sugar and egg yolks in two additions, alternating between the two.

3. Continue kneading until the dough becomes smooth and elastic.

4. Target final dough temperature: 26 °C.

5. Place the dough in a covered container and let it ferment at 28 °C for about 12 hours, or until it triples in volume.

Second Dough (Impasto 2)

Ingredients:

• 2140 g First dough

• 200 g Flour “leDolcissime - Panettone” (Molino Dallagiovanna)

• 60 g Sugar

• 200 g Egg yolks

• 100 g Honey

• 100 g Orange paste

• 7 g Vanilla bean (seeds scraped)

• 13 g Salt

• 340 g Butter

• 500 g Australian raisins

• 500 g Candied orange cubes

Procedure:

1. In the mixer, combine the first dough and flour; knead until homogeneous.

2. Add sugar and ⅓ of the egg yolks; knead until combined.

3. Add honey, orange paste, and vanilla; knead until smooth.

4. Add salt and another ⅓ of the egg yolks; knead until incorporated.

5. Add softened butter and the remaining egg yolks; knead until the dough is silky and elastic.

6. Add raisins and candied orange, kneading gently for about 3 minutes, just until evenly distributed.

7. Target final dough temperature: 26 °C.

8. Let rest for 1 hour at 30 °C.

Shaping and Proofing

1. Divide the dough into equal portions (weigh for accuracy).

2. Shape each portion into a tight round and rest on the table for 10 minutes (bench rest).

3. Place each dough piece into a fluted paper mold.

4. Proof in a controlled environment (30–33 °C) for 4–6 hours, or until the dough rises to the top of the mold.

Baking

• Bake at 165–170 °C for 45 minutes in a ventilated (rotary) oven.

• Internal temperature should reach 94–96 °C.

• Once baked, invert the panettoni immediately (using skewers) and let them cool upside-down for at least 8–12 hours to maintain their airy structure.