A. Starter Dough

1. Add warm water, T55 bread flour & Levain into mixer, well mix.
2. Wrap with linen clothes & rest for 17 hours.

B. Dough – a

1. Remove the hard part (starter dough) and weigh 144g.
2. Combine 250g of warm water, 56g of egg yolks, 156g of castor sugar. Beat with slow speed.
3. Add starter dough. Mix until completely dissolved.
4. Add 150g of Lurpak unsalted butter, slowly.
5. Add 500g of high-gluten flour, slowly until dough forms.

C. Candied Fruits

1. Grate the peel of 1 orange (orange zest) and 1 lemon (lemon zest).
2. 1g of vanilla extract.
3. Mix them together with vanilla extract & honey.
4. Set aside.
5. Soak the 312g of raisins in warm water for 4 hours.

D. Dough – b

1. Combine dough (a) with 125g high-gluten flour, slow speed.
2. Add egg yolks slowly.
3. Followed by 50g of custard paste, 8g of salt, 6g of high-gluten flour & 312g of candied fruits.
4. Mix until completely combined.
5. Add soaked raisins and tangerine zest.

1. Prepare a cake tray, spray some cooking oil.
2. Pour the dough, cover with plastic wrap, and let it rise.
3. Sprinkle flour on the table, pour the dough.
4. Divide the dough into 350g each
5. Roll it into a ball, place it in a cake tray, let it rest for 20 minutes.
6. Transfer it to the mold, and place them in molds for a final rise of 5-6 hours.
7. Bake at 140°C for 10 minutes, then increase to 150°C for 10 minutes, last 160°C for 10 – 15 minutes.
8. Hang the Panettone upside down for 12 hours.
9. Deco with icing powder & various christmas decorations.
10. Enjoy the Panettone after 3 working days.