Name: Panettone
Prep time: 360 min
Cook time: 60 min
Yield: 8
Cuisine: Italiana
Ingredients: 250 grams flour , strong flour, for the starter dough; 8 grams baker's yeast, or 25 grams of fresh yeast; 200 milliliters water; 500 grams flour , strong flour, for the dough; 8 grams baker's yeast, or 25 grams of fresh yeast; 150 grams sugar; 200 grams unsalted butter; 2 eggs; 2 egg yolks; 100 milliliters cow's milk; 350 grams candied fruits; 2 teaspoons salt

Preparation

Medium

Start by making the starter dough the day before. Mix the flour, yeast, and water to form a sticky dough. Leave it in the refrigerator for at least 12 hours. Then take it out of the fridge, and if it hasn't risen much, let it sit until one hour before using it. Mix this dough with the rest of the ingredients except for the candied fruits and knead. Everything is simplified if we have a mixer; if not, don't despair or add more flour than indicated. The dough will be elastic, moist, and sticky. So it's best to knead carefully, little by little. At the end, add the chopped fruit, mix well. Let it ferment and double in size.