Panettone (Pan di Tonio)

Serves 6

For the pre-dough
80 g flour (Type 550)
15 g yeast
40 g water
Mix together well and allow to rest 8 hours at room temperature.

For the dough
Pre-dough (above)
260 g flour (60% Type 550 and 40% Type 00)
70 g butter
70 g sugar
2 egg yolks
170 g water

Mix the soft butter with the pre-dough and the other ingredients thoroughly, and allow to rest 8 hours at room temperature.

Mix the dough with the following ingredients
60 g flour (60% Type 550 and 40% Type 00)
20 g melted butter
20 g sugar
10 g honey
3 g salt
170 g sultanas (optional)
85 g candied lemon peel
85 g candied orange peel

Mix everything well again and allow to rest circa 45 minutes at room temperature.
Place in a dish lined with baking paper (or in a saucepan) and bake at 180° for approx. 1 hour.
Before the crust becomes too brown, cover with aluminum foil.
After the baking time, hang the panettone upside down in a pot with long wooden skewers; this way it should keep its shape when it cools.

Our tip
Candied orange peel (or Aranzini) can be made yourself. Wash organic oranges thoroughly, rub with vinegar and peel (only the orange part). You can first make a wonderful orange syrup that tastes particularly good with sparkling water: peel 16 oranges, 2 litres of water, 4 kg sugar and 80 g citric acid. Bring water to the boil briefly, then add all ingredients to the cooled water, stir well and leave to stand for 3 days in a dark, cool place. Then strain and fill into bottles. Sprinkle the orange peels well with sugar and store in a pantry.