Step 1

Work the yeast with a whisk in some water. When it has pulled out the acidity forming a "foam" on the surface add the flour (previously sieved) and sugar. After 10 minutes, begin to incorporate the yolks and butter little by little. Replace the whisk with the hook. Work the dough for a total of 30 minutes, taking care not to exceed 26°C. If this temperature is reached, stop kneading and place the bowl, the dough and the hook in the fridge for 15 minutes and then continue with the processing. At this point the dough will be tightly strung and will form bubbles on the surface (well formed GLUTEN). Place the mixture in an airtight container and a small part of the dough in a tall, narrow container so that you are able to view how far it has risen. Let it rise for 10/12 hours at 26/28°C or at least until it triples in volume.

Step 2

Deflate the first dough in a planetary mixer for a few seconds, add flour and aromatic mix and work for 15 minutes. Add sugar and egg yolks alternating them. Before incorporating other ingredients, make sure that the mixture has a smooth and homogeneous consistency. Add the salt, after a few minutes proceed with the butter and finally with the water. Drain the raisins, add the candied orange and the melted butter, mix everything well and add to the mixture in the mixer. Work so that the fruit is well distributed throughout the dough. Do not exceed 40 minutes of total kneading. Leave the mixture to rest for 30 minutes in an airtight container. Pour onto a pastry board and leave in the air for 15 minutes. At this point, portion the dough, weighing 10% more than the capacity of the Canasta mold. Knead the two weighed doughs into a sphere and leave to dry in the air for another 15 minutes and proceed with a second kneading into a sphere after that. Insert into the paper cup and let rise 6/8 hours at 28/30°C up to 2 cm from the edge.

Step 3

Prepare the glaze on the same day as the first panettone dough. In a mixer blend the first 3 ingredients together, add the alcohol and the egg white and get it into a liquid foorm but not too viscous (not too light). Cover with plastic wrap and leave to rest in the refrigerator. At the time of use, whisk lightly with an electric whisk, if the mixture is too thick, add a little egg white.

ASSEMBLY: Once the panettone has reached the desired rising level, cover the surface with a thin layer of icing on which will be placed some unpeeled almonds, sugar grains and a sprinkling of veiled sugar. Bake for 50 minutes in a preheated oven at 170 ° C, in the lower part of the oven to avoid excessive browning of the surface. Reach 92 ° at the heart, take it out of the oven, skewer with a pin for Panettone and let it cool for 12 hours upside down. After this time, the Panettone can be packaged as desired. We recommend tasting after 4 days after taking it out of the oven, it will be a bomb!