Panettone

First dough: Place the water, egg yolks and fresh brewer's yeast in the mixer together with the mix. Knead on first speed for about 8-10 minutes in a spiral mixer or 5 minutes in a double-arm mixer. Then switch to second speed and allow the gluten network to develop fully, giving a smooth, dry dough. Add the butter at room temperature and let it be fully absorbed. The first dough is ready when the sides of the mixer bowl are clean. The final dough temperature should be about 30°C. To reach this temperature, calculate the temperature of the water added at the start, depending on the mixer used and the ambient temperature.

Proofing: Leave to rise at room temperature (22-24°C) for about 2/2.3 hours or until the initial volume has fully increased (1+4). Rising can also take place at lower temperatures down to 22°C, but reaching the fivefold increase in volume indicated above takes longer.

Second dough: Place the second portion of PERFECTO mix, the ripe first dough, brewer's yeast, whole eggs and the first part of the egg yolks in the mixer and knead on first speed for the first 8/10 minutes. Switch to second speed and let the gluten network develop perfectly until the dough is smooth and dry. Add the sugar and honey and allow them to be absorbed. Then add the egg yolks. Once fully absorbed, add the butter at room temperature and the vanilla, and when the dough has fully absorbed these ingredients, add the candied orange and raisins. The final dough temperature should be about 29/30°C.

Resting: Leave the finished dough for 30 minutes in a closed container at room temperature, away from any draughts.

Scaling: Divide the dough into the following weights according to the chosen size: 1 kg finished product = 1100 g raw weight, 750 g finished product = 800 g raw weight, 500 g finished product = 560 g raw weight. Round into balls ("pirlatura") and leave on the workbench for 20 minutes covered with cloths. Then round a second time (pirlatura) and place the shaped dough in the chosen paper moulds.

Final proof: About 1.30/2 h at room temperature (22-24°C), covered with a cloth to prevent heat loss. It is ready when the top of the dough is 1 cm below the rim of the paper mould.

Finishing and baking: Once the dough has risen, make the classic cross-shaped cut and place a piece of butter in the centre. Bake without steam at 165/170°C with the damper closed for about ¾ of the total time, then open the damper to dry the product. Baking temperature and time may vary depending on the oven. The panettone is baked when it reaches 91/92°C in the centre. Do not exceed this temperature, as it would excessively reduce the moisture inside the product and shorten its shelf life.

Cooling and packaging: Pierce the panettoni with skewers straight after taking them out of the oven and turn them upside down until completely cool and the moisture has stabilised (approx. 6/8 h). Avoid temperature changes during cooling to ensure a longer shelf life of the finished product. Once cooled to room temperature, seal in suitable plastic bags, adding about 3 or 4 ml of 90/92° vol ethyl alcohol inside to prevent mould.

Shelf life: A traditional panettone made this way will have a shelf life of 45-60 days. After this time the product may begin to stale, with a gradual decline in its organoleptic qualities.

Clean label: Following this recipe, the label may state: "Our products are free from artificial flavourings and colourings, preservatives and hydrogenated fats". When using the PERFECTO mix, the only ingredient to list besides those normally used in traditional panettone recipes is yeast (brewer's yeast).

Tips:

• Oven – the baking chamber must be at least 30 cm high, as panettone rises considerably.

• Panettone skewers / needles – essential for hanging the baked panettone upside down so that it cools properly.

• Paper moulds – these must be special, very rigid paper moulds designed for panettone, which hold the shape of the dough during rising and baking.

• Proofer – a proofer with humidity control is required to provide the right conditions for the dough to rise.