Panettone

Prepare the dried fruits: Soak sultanas in warm water for 15 minutes, then drain thoroughly and pat dry. In a small bowl, combine the rehydrated sultanas with candied orange peel and candied citron.

Prepare the first dough (Primo Impasto): In a large mixing bowl, dissolve fresh yeast in whole milk. Add 100g of 00 flour and 20g of granulated sugar. Mix until a shaggy dough forms. Cover the bowl with plastic wrap and let it rise in a warm place for 2-3 hours, or until doubled in size and very bubbly.

Prepare the second dough (Secondo Impasto): To the first dough, add the remaining 400g of 00 flour, 130g of granulated sugar, egg yolks, honey, vanilla bean paste, and fine sea salt. Knead with a stand mixer fitted with a dough hook on low speed for 15-20 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.