Il Panettone • Lombardy

Step 1

In a bowl combine the lukewarm water with the corn starch, sugar, yeast and eggs. Whip everything with a whisk. Add the flavors and glucose syrup. Melt the white chocolate and butter in a water bath and add to the mixture. Add the flour and salt, mixing well with a spatula until a soft dough is obtained. Let it sit for 5 minutes.

Step 2

Add the chocolate chips, candied citron, raisins and always with the help of the spatula incorporate well into the mixture. Leave the dough in the bowl, cover it with plastic wrap or a damp cloth and let it rise for an hour.

Step 3

Transfer it to the 750 g canasta form, cover it with buttered film (it will not stick as it grows) and let it rise for about 3 hours or until it has more than doubled. Bake the panettone in a preheated oven at 180 ° for about 40 minutes or until it is well colored on the surface, just like classic panettone.

Step 4

Remove from the oven, insert the pin into the panettone and let it cool upside down.

Step 5

Decora with sugar paste and icing sugar.