the recipe

Ingredients (second dough, total dough: 47742 gr)

• FIRST DOUGH+
• 3 kg DOLCEVIVO
• 600 g Water
• 3600 g Butter
• 3000 g Sugar
• 2100 g Egg yolks
• 240 g Honey
• 240 g Salt
• 6600 g Pieces of semi-candied apricots
• Emulsion: 3500 g dark chocolate (50% cocoa), 3,500 g milk, 350 g cocoa powder. Bring the milk to a boil and pour over the chocolate. Add the cocoa powder and emulsify. (Prepare this the day before and keep at room temperature.)

Directions (first night dough)

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

Directions (second dough)

1. Place DOLCE VIVO, the first dough, and water in the mixing bowl. Mix until a homogeneous dough forms.
2. Gradually add sugar and honey. Then add egg yolks and salt, followed by the butter in stages, respecting absorption times and maintaining proper dough elasticity. Finally, incorporate the emulsion.
3. Bring the dough to about 26°C and transfer to a covered dough tub to rest for about 1 hour.
4. Divide into 1100g portions for 1kg unglazed panettone.
5. Pre-shape the dough, let rest briefly, then give final shape and place in paper molds.
6. Proof at 30°C with 75% relative humidity for about 4 hours.
7. Finish and bake at 165°C for about 55 minutes, checking the internal temperature reaches 93°C before removing.
8. Invert and hang until completely cooled.