Soaking Sponge
1/2 cup whole milk
2 tablespoons all-purpose flour
1 tablespoon active dry yeast for bread
Dough
6 tablespoons dried raisins
1 cup rum
1 tablespoon honey
1 pinch orange zest
2 pinches lemon zest
1/4 cup freshly squeezed orange juice
3 large egg yolks
2 1/2 cups all-purpose flour
2 1/2 sticks unsalted butter, softened
3 pinches salt
1 cup whole milk
1/2 tablespoon corn syrup
3 tablespoons Panettone essence
2 tablespoons vanilla extract
16 cups all-purpose flour
5 tablespoons candied fruits
Soaking Sponge
1/2 cup whole milk
2 tablespoons all-purpose flour
1 tablespoon active dry yeast for bread
Dough
6 tablespoons dried raisins
1 cup rum
1 tablespoon honey
1 pinch orange zest
2 pinches lemon zest
1/4 cup freshly squeezed orange juice
3 large egg yolks
2 1/2 cups all-purpose flour
2 1/2 sticks unsalted butter, softened
3 pinches salt
1 cup whole milk
1/2 tablespoon corn syrup
3 tablespoons Panettone essence
2 tablespoons vanilla extract
16 cups all-purpose flour
5 tablespoons candied fruits
1
Mix together all the sponge ingredients and let it rest for 40 minutes in a covered bowl
2
Combine all the dough ingredients, except the raisins and candied fruits, and beat until smooth in an electric mixer
Add the sponge and beat for another 15 minutes
Add the raisins and candied fruits
3
Mix at low speed until a homogeneous dough forms
Divide the dough into two prepared pans for Panettone and let it rest for 15 minutes
Bake in a preheated medium oven.
