• Baker-Pastry Chef

Pan Meino

  • An original recipe from Giambattista Montanari
  • Recipe calculated for 6 pieces
  • 4 completion stages



  • Make a starch paste from the corn flour and water (1) and leave it to cool.
  • Add the flour and combine until the mixture has a uniform consistency.
  • Mix together the cream, egg yolks, malt and water (2), then knead for 30 to 40 seconds, the time it takes to absorb the liquids.
  • Cover with plastic film and leave to rest for 45 to 60 minutes.
125 g Corn flour 250 g water (1) 1000 g gluten-rich flour 200 g Selection cream 35% fat 190 g Egg yolks 2 g diastatic malt extract UP 4500/5000 275 g water (2)


1st dough piece

  • To begin the kneading process, add the sugar, milk powder, powdered mascarpone and sourdough to the autolyse dough.
  • Knead until it develops a good elasticity.
  • Stir in the fresh mascarpone and finish the dough.
  • Knead again for 15 to 17 minutes at 24-26°C.
  • Leave the dough to rise at 26°C for 12 hours, until it has reached 1.7 times its initial volume (740 g of dough in a 200 cl cylinder must reach the top).
  • Brush with butter and place in the fridge at 4°C for an hour.
2030 g autolysis 250 g sugar 50 g milk powder 100 g powdered mascarpone 230 g sourdough 500 g Fresh mascarpone


Crunchy topping

  • Mix together all the dry ingredients and, in the meantime, warm the butter to 45°C.
  • As soon as the butter has melted, pour in together with the water and knead.
  • Spread out between two baking sheets to a thickness of 2.5 mm, and leave to crystallise in the refrigerator for 12 hours.
180 g Corn flour 180 g einkorn flour 360 g sugar 290 g Traditional Butter 82% fat – Block 50 g water


2nd dough piece

  • 30 minutes before the first dough is ready, add water to gelatinise the corn flour and set aside to cool.
  • Add the first dough piece into the bowl of a spiral mixer together with the flour and the first amount of the egg yolks, and knead for 17 minutes until the gluten network has developed.
  • Once the dough is elastic, add the sugar, honey and powdered milk.
  • Let it run for 5 minutes, then drizzle over the cream before incorporating the salt and lastly the butter at 20°C.
  • Once the dough is formed, pour in the pre-mixed fruit and chocolate chips and place in a suitable container.
  • Keep warm for 30 minutes at 32°C.
  • Divide the dough and place on a wooden or other base for 10-15 minutes at room temperature, then shape into balls and place in paper moulds.
  • Allow to rise at 28°C, at a relative humidity of 75%, for 5 to 6 hours.
  • When ready to bake, refrigerate for 15 minutes, brush the surface of the Pan Meino with egg white and use the candi sugar to stick on a disc of crunchy topping, then sprinkle with icing sugar.
  • Place in an oven at 175°C and bake for 50 minutes per 1 kg of Panettone (95°C in the middle).
300 g Corn flour 600 g water 2970 g first dough piece 250 g gluten-rich flour 75 g Egg yolks 250 g sugar 250 g honey 155 g milk powder 125 g Selection cream 35% fat 23 g salt 150 g Traditional Butter 82% fat – Block 800 g candied orange 300 g chocolate chips  SQ egg whites  SQ icing sugar  SQ candi sugar