Panettone Dolci Lievitati

Mix Dolci Lievitati, flour, brewer's yeast, water, and egg yolk for approximately 15 minutes until a smooth and dry dough is achieved.

Incorporate the softened Master Martini butter.

Let it proof at 22-23°C for 12-14 hours, or until the dough triples in volume.

Mix the starter dough with Dolci Lievitati and water until a smooth and dry dough is achieved.

Add the sugar, honey, and flavorings, allow them to be absorbed, and then incorporate the egg yolks.

Add the softened Master Martini Butter and knead until a soft yet resilient dough is achieved.

Incorporate the slightly warmed fruit.

Let the dough rest in a proofing chamber at 30°C (86°F) for about 1 hour, or until it has risen by 2 cm from the marked level.

Shape the dough into a tight ball and let it proof for 3-5 hours until it triples in volume.

Allow the surface to dry until a slight skin forms, make a cross-shaped cut, and place a knob of Master Martini Butter in the center.

Bake in a static oven at 180°C (356°F) or in a fan/rotary oven at 160°C (320°F), depending on the portion size, as indicated below.

1,000 g: Bake for 55 minutes (45 minutes with the valve closed and 10 minutes with the valve open).

750 g: Bake for 45 minutes (35 minutes with the valve closed and 10 minutes with the valve open).

500 g: Bake for 35 minutes (30 minutes with the valve closed and 5 minutes with the valve open).