the recipe

Ingredients (second dough: 43092gr)

• FIRST DOUGH+
• 3 kg DOLCE VIVO
• 700 g Water
• 4200 g Butter
• 3200 g Sugar
• 2100 g Egg yolks
• 240 g Honey
• 240 g Salt
• 4800 g Raisins
• 3600 g Candied fruits
• Suggested flavourings: 90 gr of orange zest, 60 gr of lemon zest and 30 gr of vanilla pods

Directions (first night dough)

1. Knead DOLCE VIVO with water and brewer's yeast until a proper gluten network develops.
2. Gradually add the egg yolks in several additions, waiting until fully absorbed before incorporating the butter in stages.
3. Final dough temperature should reach 24-26°C. Transfer to a proofing chamber at 22°C for 12 hours, or until the dough has quadrupled in volume.

Directions (second dough)

1. Place DOLCE VIVO, the first dough mixture, and water in the mixing bowl. Mix until homogeneous.
2. Gradually incorporate sugar and egg yolks, then salt, followed sequentially by butter and flavorings - always respecting absorption times while maintaining proper dough elasticity.
3. Finally, add chocolate chips.
4. Bring the dough to approximately 26°C final temperature. Transfer to a covered dough trough to rest for about 1 hour.
5. Divide into 1080g portions for 1kg unglazed panettone.
6. Pre-shape the dough, then after 15 minutes perform final shaping into the appropriate paper molds.
7. Let rise at 30°C with 75% relative humidity for approximately 4.5 hours.
8. Finish and bake at 165-170°C for about 55 minutes. Verify core temperature reaches 93°C before removing from oven. Immediately invert and hang until completely cooled.