Panettone with Chocolate Glaze

Step 1

Dissolve the brewer's yeast in 70 ml of warm water and mix with 60 g of flour. Cover the dough with a cloth and let it rest for 2 hours. Sift 120 g of flour on the fermented yeast, then add half of the sugar, 60 g of butter and a little warm milk. Mix the dough well and let it rise, protecting it with the film for about 2 hours. Add the remaining flour and butter to the leavened dough. Proceed also adding the yolks, vanillin and sugar. Start to knead adding the milk and the aroma, and, at the end of the processing, a pinch of salt. Work the dough vigorously with your hands, gradually adding the candied fruit and raisins. Work the pasta for a long time until it is homogeneous and soft (it must detach well from the sides of the bowl). During this process it is important not to add flour. Transfer the dough into 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 at 170 ° for 55/60 minutes.
When the panettone is cooked, take it out on a wire rack to cool.