PANETTONE CLASSICO 😍 la video-ricetta per un Panettone perfetto ✌

Read for all the info on the recipe. Below is the list of ingredients. Here is the long-awaited Panettone recipe. A Christmas charm, a delight sent from heaven. Follow the recipe step by step and you'll have a perfect result too. Help us grow in the channel, share the video with your friends. (If you find translation errors, please report it in a comment. Thank you very much) Instagram: lericettediziafranca Important: the Panettone needs to make long and slow leavening. -------------------------------------------------- -------------------------------------------------- -------- If you wish, you can buy the Panettone mold from Amazon. You can help support the channel. Thank you very much 😊 Use the link Panettone mold https://amzn.to/2sOlF6o -------------------------------------------------- -------------------------------------------------- ------- Step 1: Basic yeast Ingredients: 80 g of "Manitoba" flour 15 g of brewer's yeast 40 g of water Let it rise for at least 12 hours. -------------------------------------------------- -------------------------------------------------- -------- Step 2: First dough Ingredients: Basic yeast 260 g of "Manitoba" flour 170 g of water 70 g of Butter (soft) 70 g of sugar 2 yolks (large size) Combine the ingredients as shown in the video. Add an ingredient well before adding the following. After absorbing the butter, let the dough work for 20 minutes. Let rise to triple the volume. -------------------------------------------------- -------------------------------------------------- -------- Step 3: Second dough Ingredients: First dough 170 g of raisins 80 g of candied citron 60 g of "Manitoba" flour 2 yolks (large size) 20 g of Butter (soft) 20 g of sugar 10 of Honey 5 g of Vanilla extract 3 g of salt 1 orange grated peel 1 lemon grated peel The sultanas must be hydrated, then squeezed and dried. Combine the ingredients as shown in the video. Add an ingredient well before adding the following. Let the dough rest for 30 minutes. Put the dough in the mold and let rise until it reaches 1 cm from the edge. Let it rise in the oven with a bowl of boiling water. After leavening leave 15 minutes in the air. -------------------------------------------------- -------------------------------------------------- -------- Cooked in a ventilated oven at 170 ° C for the first 10 minutes and at 160 ° C for another 30 minutes. Place a bowl of water in the hot oven. To be sure that the Panettone is ready, monitor the internal temperature with a thermometer and must not be less than 90 ° C. Do not exceed 98 ° C indoors.