Preparation of Starter

• In a small bowl, put the flour and water with the yeast dissolved inside.

  

• Form a ball, cover with plastic wrap, and let rise until doubled.

  

• Starter after about 3 hours.

  

• After preparing the starter, soak the raisins for about 1 hour.

  

• Then let them dry and set them aside. When adding them to the dough, they should not be wet.

  

• Start preparing the syrup with sugar, malt, and water.

  

• Pour it into the stand mixer.

  

• Add the flour and with the K hook, let it absorb, start the machine at medium/low speed.

  

• When it thickens, turn off and add the starter.

  

• Reactivate the stand mixer and in the meantime prepare the butter and egg yolk emulsion.

  

• Remember the butter must be soft like an ointment but, not warm and the egg yolks cold.

  

• At this point, when the starter is incorporated into the rest of the dough, turn off the mixer and insert the emulsion in two batches, allowing the first part to be well absorbed before adding the other. Always check that the dough temperature never exceeds 77°F.

  

• Work at low speed, if the dough is on the sides, stop the machine, scrape it with a spatula, and restart. Don’t rush. It will take a few minutes.

  

• When you see that the dough stays on the hook, detaches from the sides, is smooth, and doesn’t stick when touched, the first dough is ready.

  

• Pour it onto a work surface and with your hands or if you find it easier with a scraper, pirlate it (try to roll it giving it a round and smooth shape, the more you turn it on itself the smoother it will appear.

  

• Place it in a container covered with plastic wrap and let it rest until it triples in volume.

  

• Dough tripled, it may take 2 to 3 hours, but the time is indicative and also depends on the temperature in your home. So you will need to pay attention not to the time that passes but to the dough’s rising.

  

• Once the dough has tripled, you can proceed with the second dough.

• PREPARATION OF SECOND DOUGH

  

• In the stand mixer, insert the first dough and the flour. Let it absorb at low speed.

  

• When it is compact, turn off the mixer and add all the aromas, orange paste, honey, mandarin paste, and vanilla. Meanwhile, prepare the butter and egg yolk emulsion again.

  

• When the aromas are well absorbed and the dough is elastic, turn off and add the sugar. Without haste and without heating the dough, if it exceeds 77°F, turn off and let the dough rest for about 20 minutes.

  

• After allowing the sugar to absorb, turn off and add the salt.

  

• Turn off and start adding the butter and egg yolk emulsion in two batches, waiting for the first part to be well absorbed.

  

• The dough must always be on the “hook,” (it should always be attached to the hook).

  

• When the dough is well kneaded (it will be well attached to the hook, it will detach from the sides and will be non-sticky), add the raisins and candied fruit.

  

• Start the machine keeping it at medium speed and it will slowly absorb them. If you see that with the K hook it struggles too much, change to the dough hook, let them absorb, then switch back to the K hook to knead.

  

• Once absorbed and the dough is dry, turn off and let the dough rest in the mixer for 20 minutes.

  

• After the time has passed, pour it onto a base and pirlate it in the same way as the first dough, rolling it on the base with the help of a scraper (if you find it more convenient) and let it rest for another 30 minutes.

  

• After resting, take it and put it in the panettone mold and let it rise in the turned-off oven until it reaches 1 cm from the edge of the mold. Do not cover it.

  

• The panettone after 7 hours of rising.

  

• The surface will be dry and with scissors and a sharp knife, you should make a cross incision, do not go inside the dough.

  

• In the center of the incision, place a pat of butter. Bake in the center of the oven on the rack and not on a baking sheet (otherwise it won’t breathe underneath) in a preheated static oven at 338°F for about 50 minutes. Ten minutes before the end of cooking, open the oven and check with a thermometer that it reaches 201°F in the center. (or with a skewer that is dry).

  

• The panettone is cooked!

  

• Immediately after removing it from the oven, with a skewer or two long skewers, pierce it from the base and flip it upside down, otherwise, it will collapse.

  

• The fresh yeast panettone is ready to be enjoyed!
  HAPPY CHRISTMAS!!