Panettone With Christmas Stars

Step 1

Dissolve the yeast in the warm water and mix with 60 g of flour. Cover the dough with a cloth and let it rest for about 2 hours. Sift 120 g of flour over the fermented yeast, then combine half sugar, half butter and a little warm milk. Mix the dough well and let it rise, protecting it with cling film for about 2 hours. Add the remaining flour and butter to the leavened dough. Proceed by adding the egg yolks, vanilla and sugar. Start kneading by adding the milk and the aroma and, at the end of the process, a pinch of salt. Work the dough vigorously with your hands, incorporating the candied fruit and raisins by hand. Work the dough for a long time until it is smooth and soft (it must come off well from the sides of the bowl). During this process it is important not to add flour. Transfer the dough to the mold, cover it with a cloth and let it rise for another 2 hours. After this time, cut the surface of the dough with a cross cut, then bake in the oven at 170 ° C for about 55/60 minutes. Remove from the oven, insert the Spillone into the panettone and let it cool upside down. Dissolve the dark sugar in the water; mix well and pour it on the panettone. Decora with the Beads and the DecoraReady to use.