Mix DolceUnico with the brewer’s yeast and 2400 g of water. When the dough starts to form, gradually add the remaining water in several additions until obtaining a smooth, dry dough with a well-developed gluten structure.

Continue by adding the softened butter in two stages. The final dough temperature should be between 26–28°C.

Mixing time: approximately 20–25 minutes at second speed for a double-arm mixer. With a spiral planetary mixer, set to a moderate speed and mix for about 15–20 minutes.

Place the dough in a suitably sized, vertically shaped container and leave to rise at 22–24°C with 60–70% humidity for 12–14 hours. The dough should quadruple in volume.

To monitor the rise, prepare a proofing indicator: weigh 250 grams of dough and place it at the bottom of a one-litre graduated container.

Add DolceUnico to the first dough and mix for about 10 minutes, or until obtaining a smooth and dry dough.

Add the sugar and salt and allow them to be absorbed. Then add the egg yolk in three additions and continue mixing until obtaining a smooth dough.

Add the orange paste and any aromas, previously emulsified with the butter in a separate container, in three additions.

Mix until obtaining a homogeneous dough.

Add the cubes of candied citrus peel and the raisins, and mix until they are evenly distributed throughout the dough.

Place the dough in a container and mark the dough level on the outside.

IMPORTANT: Place in a proofing chamber at 26–28°C with 60–70% relative humidity for about 60 minutes, until the dough has risen by at least 1 cm.

Divide the dough into the desired portions, round it and let a slight skin form for about 15 minutes, then round it again and place it into the appropriate moulds.

Place in a proofing chamber at 28–30°C with 60–70% relative humidity for about 4–5 hours; proofing is complete when the top of the dough reaches the upper edge of the mould.

Once removed from the proofing chamber, let them dry for about 15 minutes until a slight skin forms on the surface, make a cross cut, and place a knob of butter in the centre.

The product is ready to be removed from the oven when the core temperature reaches 94–96°C.

Once baking is complete, turn the panettoni upside down using the appropriate skewers and package them after at least 10–12 hours of cooling.

Note: Baking temperatures and times may vary depending on the characteristics of the oven.