Today 1 DECEMBER we can say that CHRISTMAS officially opens! And I couldn't welcome him except with a nice homemade Panettone!
Making panettone at home is known to be quite complicated, but if you follow this technique, with the flaking done in an original and quick way, you will see that you will obtain an excellent product to be consumed in 56 days!
It is very fragrant thanks to the AROMATIC MIX and tasty thanks to the use of orange in the dough and chocolate between one layer and another!
In short, you have to try it to believe it!
As always, you can not put the candied fruit in pieces if you don't like it or replace the chocolate with raisins... but even simply brushed with butter, sugar and aromatic mix is fine! You choose!

Homemade candied oranges have a completely different flavor and are easily prepared with a few small tricks to remove the bitterness!
To make candied orange peels at home, look here    • SCORZETTE DI ARANCIA CANDITE  metodo...  

Here are the basic steps, just click on the minutes and it will take you to the exact moment!
0:00 Intro
0:19 Let's prepare the aromatic mix
0:32 Let's prepare the dough
2:53 We make 2 folds
3:19 First grown up
3:36 Let's make the panettone
4:10 Browsing
8:35 Second Growth
9:25 Let's bake
9.47am Cutting and tasting

⏱ Growth times:

1st Step of Growth Let's Let It Grow
for at least 4 HOURS at room temperature
or after 1 HOUR of growth let's say
the container in the fridge in the evening UNTIL THE NEXT DAY!

2nd Step of Growth Let's Let It Grow
for at least 4 HOURS at room temperature
or in the OVEN OFF with the light on
until it triples in volume

Bake for approximately 4045 minutes at 170° Static 165° Fan

Ingredients:
For the Aromatic mix:
Zest of 1/2 Orange
Zest of 1/2 Lemon
1 tablespoon Acacia or wildflower honey
1 handful of candied orange peels (video here    • SCORZETTE DI ARANCIA CANDITE  metodo...  )
Vanilla

For the dough:
3 eggs
500 g 0 flour (or half Manitoba and half 00 flour)
100 ml Milk
50 ml freshly squeezed orange juice
110 g Sugar
810 g Brewer's yeast
100 g Butter
1/2 previously prepared aromatic mix

To complete
50 g soft butter
1/2 previously prepared aromatic mix
3 teaspoons Sugar
Chocolate chips
Candied orange peels
Granulated Sugar
Almonds
Powdered sugar