Delicioso Panetone Profissional para o Natal: Receita Passo a Passo

Create a sponge by mixing warm water, 1 cup flour, and dry yeast. Add hydrated raisins in orange juice.

In a separate bowl, combine 3 cups flour, egg yolks, powdered milk, sugar, orange juice, panettone essence, panettone mix (optional), salt, and add the sponge.

Cover and let it ferment for 20 minutes. Add butter and mix until smooth.

Let the dough rest for 5 minutes. Knead the dough for 4 minutes in a stand mixer or 5 minutes by hand, adding salt.

Continue kneading for 4 more minutes in the stand mixer or 5 more minutes by hand. Let the dough rest for 25 minutes.

Add orange rind and mix well. Place the dough in a bowl, cover, and let it rest for an additional 25 minutes.

Sift candied fruits and raisins and set aside. Divide the dough, add fruits, and knead delicately.

Shape the dough, place it in molds, and let it ferment until doubled in size.

Bake in a preheated oven at 180°C for approximately 40 minutes. Brush the top with a mixture of egg yolk and water before baking.

Check the internal temperature to ensure it reaches 90-95°C. Let it cool upside down for 2-3 hours.