PRE-DOUGH
Knead all the ingredients, except for the butter, until a uniform dough is formed. Then incorporate the softened butter. Let rise in a proofer at 27–29°C with 80% humidity for 12–14 hours, or until the initial volume has quadrupled.
DOUGH
Work the pre-dough with Bulboné and water until a homogeneous dough is obtained. Gradually add the sugar and egg yolk. Incorporate the softened butter and knead until uniform. Add the raisins, candied orange and citron, and the flavorings, and evenly distribute throughout the dough (dough temperature: 26–28°C). Let rise in a proofer at 30°C with 80% humidity for 45–60 minutes. Divide into portions of desired weight, roll, and let rest for about 15 minutes. Roll again and place in the appropriate molds. Let rise in a proofer at 28–30°C with 80% humidity for 4–6 hours, or until the dough reaches the edge of the mold. Let air dry until a slight skin forms on the surface, and make a cross cut. Bake in a static oven at 170–180°C for 30 minutes (for 1 kg loaves), then lower to 160°C and continue baking for another 20 minutes, the last 10 with the vent open; or bake in a ventilated oven at 155–160°C for 50 minutes. Once baked (core temperature: 90°C), remove from the oven, invert, and let the panettoni air dry for at least 12 hours before packaging.
