Read for all the info on the recipe. Below is the list of ingredients.
Here is the longawaited Panettone recipe. A Christmas charm, a delight sent from heaven. Follow the recipe step by step and you'll have a perfect result too.
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Important: the Panettone needs to make long and slow leavening.

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Step 1: Basic yeast

Ingredients:
80 g of "Manitoba" flour
15 g of brewer's yeast
40 g of water

Let it rise for at least 12 hours.


Step 2: First dough

Ingredients:
Basic yeast
260 g of "Manitoba" flour
170 g of water
70 g of Butter (soft)
70 g of sugar
2 yolks (large size)

Combine the ingredients as shown in the video.
Add an ingredient well before adding the following.
After absorbing the butter, let the dough work for 20 minutes.
Let rise to triple the volume.

Step 3: Second dough

Ingredients:
First dough
170 g of raisins
80 g of candied citron
60 g of "Manitoba" flour
2 yolks (large size)
20 g of Butter (soft)
20 g of sugar
10 of Honey
5 g of Vanilla extract
3 g of salt
1 orange grated peel
1 lemon grated peel

The sultanas must be hydrated, then squeezed and dried.
Combine the ingredients as shown in the video.
Add an ingredient well before adding the following.
Let the dough rest for 30 minutes.
Put the dough in the mold and let rise until it reaches 1 cm from the edge.
Let it rise in the oven with a bowl of boiling water.
After leavening leave 15 minutes in the air.

Cooked in a ventilated oven at 170 ° C for the first 10 minutes and at 160 ° C for another 30 minutes.
Place a bowl of water in the hot oven.
To be sure that the Panettone is ready, monitor the internal temperature with a thermometer and must not be less than 90 ° C. Do not exceed 98 ° C indoors.