The perfect Panettone - step by step with a guarantee of success

Instructions

• Day 1: – Aroma mix –
• Cut the vanilla pod lengthwise, scrape out the seeds and add these to a small bowl with the remaining ingredients.

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• Mix all the ingredients, cover the bowl with cling film and leave the mix at room temperature overnight.

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• Day 1: – Raisins –
• Put the sultanas (see Ingredients of "3rd Dough" for quantities) in a bowl and add water until all the sultanas are just covered with water.
• After 2-3 hours, pour out the water and add fresh water until all the sultanas are just covered with water.
• Repeat the process 2 more times until the sultanas are soaked with water.
• Gently squeeze the excess water out of the raisins and place them on a clean kitchen towel or paper towel to dry the surface.

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• Place the sultanas in a bowl, cover with cling film and store at room temperature.
• Day 2: – Pre-dough (Biga) –
• Dissolve the yeast in lukewarm water.
• Add the flour and sugar and mix for 2-3 minutes.
• Shape the dough into a small ball. If the pre-dough sticks to your hands, you can lightly moisten your hands to form the ball.

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• Cover the pre-dough with cling film and leave it to rise in the oven with the light on. The optimal ambient temperature is about 28 degrees. Wait approx. 1 hour until the dough ball has doubled in size.
• Day 2: – 1st Dough –
• Put the pre-dough ball made in the previous step into a larger bowl or dough mixer
• Add the egg yolk, flour, water and sugar.
• Knead the mixture for a few minutes until a smooth ball of dough is formed.

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• Leave the dough ball to rest again in the oven at about 28 degrees, covered with cling film. After about 1.5 hours the dough will have tripled in size
• Day 2: – 2nd Dough –
• Dissolve the yeast in lukewarm water.
• Now you can mix the water-yeast mixture, egg yolk, flour, sugar and the first dough together and knead it for about 4-5 minutes to a smooth dough.
• Leave the dough ball to rest again in the oven at approx. 28 degrees, covered with cling film. After about 3.5 hours, the size will have quadrupled . If not, a little more patience is needed. Do not let yourself get out of control
• Day 2: – 3rd Dough –
• Now add the egg yolk, eggs, flour and half of the sugar to the second dough.
• Knead the dough in the dough mixer at low speed using the flat beater (or alternatively by hand) for approx. 5 minutes until a smooth dough is formed
• Now you can mix in the remaining sugar and the Aroma mix . Knead the dough again until no more dough sticks to the bowl (approx. 5 minutes).
• Now add the lukewarm butter to the dough in flakes. Wait until the butter is completely absorbed before adding the next flakes. Knead the dough continuously
• You are almost there! Believe me, it's worth the effort!
• The flat beater has now done its job. Use the dough hook for the last steps. Alternatively, you can knead the dough by hand.
• Now add the salt and knead the dough until it is strong and elastic (approx. 8 minutes). When you pull the dough apart, it should not tear. The dough should be smooth and elastic.
• Finally, knead in the raisins and candied fruit for a few seconds (about 10 seconds).
• Cover the dough (not the bowl) with cling film and let it rest at room temperature for about 40 minutes.
• The final resting phase
• Remove the cling film from the dough and shape it into a round ball. The best way to do this is to lift the dough slightly from the side with the heel of your hand and turn it clockwise. Keep doing this until you have a round shape. Do not use flour. Never!
• Transfer the dough into the baking tin, cover with cling film and leave the panettone to rise again overnight. After 7-9 hours it will have risen to 1-2 cm below the edge of the baking tin.

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• Day 3: – Baking –
• Remove the cling film and leave the Panettone to dry slightly for about 1 hour. This will form a skin about 5mm thick.
• Cut a cross into the top skin with a razor blade (or a very sharp knife)
• Lift the skin slightly (you can loosen the skin with the razor blade) and spread some butter flakes underneath. Then you can cover the butter flakes again with the outer layer of dough.

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• Bake the Panettone at 170 degrees (top and bottom heat) in the lower third of the preheated oven for about 45 minutes. If the Panettone browns too quickly, you can reduce the heat to 160 degrees after 30 minutes and cover it with aluminium foil.
• Once your Panettone is baked, just skewer it on the side and let it cool upside down for about 3 hours.

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• Your Panettone is ready!