the recipe

Ingredients (second dough, total: 43092 gr)

• 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

Directions (first night dough)

1. Knead DOLCE VIVO with water and brewer's yeast until a proper gluten network forms.
2. Gradually add the egg yolks in several additions, waiting until they are fully absorbed before adding the butter in stages.
3. Finish the dough at 24-26°C and place it in the fermentation 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 and work until a homogeneous dough is obtained.
2. Then gradually add sugar and honey.
3. Add egg yolks and salt, followed sequentially by butter and flavorings, always respecting absorption times and maintaining proper dough elasticity. Finally, add the raisins.
4. Finish the dough at about 26°C and place in a covered dough tub to rest for about 1 hour.
5. Divide into 1080g pieces for 1kg unglazed panettone.
6. Give the dough a pre-shape, then after a few minutes do a second shaping, placing it in the appropriate paper molds.
7. Proof at 30°C with 75% relative humidity for about 5.30-6 hours.
8. Finish and bake at 165°C for about 50 minutes, checking the internal temperature reaches 92°C before removing from oven.
9. Hang upside down until completely cooled.