Panettone

The process starts by stirring the dry yeast into the milk and waiting 10 minutes for light foam to appear. That check takes place before the flour is mixed, so weak yeast can be identified before the enriched dough is assembled. Bread flour, sugar, and eggs are combined with the yeast milk until no dry patches remain. The 100 g of softened butter is then added in small portions and kneaded in thoroughly. Once the surface is no longer coated with loose butter and the dough can stretch without tearing easily, the fruit is folded through it without being crushed. Even distribution matters because the raisins and orange peel should remain present across the baked slices rather than collecting in one section. The first proof is judged by increased volume and an indentation that returns slowly after the dough is pressed. After the rounded dough goes into a tall cylindrical mold, it proofs again until the top has risen noticeably. A shallow cross is cut into the surface before the loaf bakes at 175°C for 35-40 minutes. The browned loaf is supported with skewers and suspended upside down until completely cool. Cooling in that position helps the tall, butter-rich bread retain its shape instead of settling at the dome.