Panettone with brewer's yeast

To prepare panettone, start by making the starter dough. Place the flour, crumbled brewer's yeast 1, malt 2 and the milk at room temperature 3 in a bowl.

Stir with a spatula 4, then place on a work top and knead by hand. You should obtain a compact piece of dough 5. Place it back in the bowl, cover with plastic wrap 6 and leave to rest for an hour at room temperature, before placing it in the refrigerator for 12 hours.

Once the 12 hours are up, take the rested starter dough 7, don't worry if it hasn't grown too much. Place it in the bowl of a planetary mixer 8, add the flour 00 9

and the manitoba wheat 10. Now add the fresh and crumbled brewer's yeast 11 and sugar 12.

Assemble the hook and switch on the planetary mixer, at a low speed. Now gradually add the previously beaten egg 13 and mix for a few minutes until the dough becomes firm and does not break when stretched 14. Now you can add the butter. The butter must be at room temperature and you should add one piece at a time 15. Make sure the butter is fully incorporated into the dough before adding another piece. Using two spoons will make adding the butter to the planetary mixer bowl easier.

Continue to knead until the dough becomes stringy once more 16. Stop the machine and place the dough onto a worktop, using a spatula 17. Slap and fold the dough a few times. Lift it, slap it onto the worktop so that it lengthens, and then fold 18.

Repeat a few times 19, until you notice that the dough becomes smoother and more taut. Round the dough 20 and place it in a bowl, cover with plastic wrap 21 and leave to rest for an hour at 79-83°F (26-28°C) then leave in the refrigerator for 12 hours. If the temperature at home is not this high, heat some water in a saucepan and place it at the bottom of your oven, then place your panettone dough inside the oven too. In this way you will create a highly effective homemade leavening chamber.

Remove the 1st dough from the refrigerator, leave it at a temperature of 79-83°F (26-28°C) for 2 hours 22. In the meantime, rinse the raisins thoroughly and leave them to soak 23; once rehydrated wring them thoroughly 24 and leave them to one side.

Place the leavened dough in the planetary mixer bowl 25, now add the flour 26 and the sugar 27.

Add the previously beaten eggs 28, the egg yolks 29, the seeds of one vanilla bean 30

and the grated lemon peel 31. Assemble the hook and switch on the planetary mixer at a low speed. Add the salt too 32, as it mixes. Leave the appliance on for a few minutes, until the dough thoroughly wraps around the hook 33.

Now add the soft butter, just like you did with the first dough; remember, it is important to add a piece at a time 34 and to wait until fully absorbed before adding more. Use two spoons, it will be easier to add the butter. Leave the appliance to work on a low speed and in the meantime you can prepare the candied fruits. Place the candied orange on a cutting board and dice it, then do the same with the citron 35. As soon as the dough becomes firm and does not break when stretched 36,

place the candied fruits in the planetary mixer 37, along with the raisins 38. Now switch the appliance back on, once more on a low speed, to incorporate the candied fruits and raisins 39.

Dampen your hands and remove the dough from the hook, use a spatula to place the dough on the worktop 40. Now slap and fold the dough, just like you did with the first dough: lift it and fold it 41 42 so that it becomes firmer. If it appears sticky and sinewy, leave it to rest for a couple of minutes.

Now round it using a spatula, to form a spherical shape 43; place it in a bowl 44. Cover with plastic wrap 45 and leave to leaven for another two and a half hours at 79-83°F (26-28°C).

Take the leavened dough 46. Place it on a top, fold using a spatula, once more lifting 47 and slapping it against the worktop.

Round the dough to form a spherical shape. Place it in a tall 1.7 lb panettone mold 49 50 and leave to leaven for another 3 hours at 79-83°F (26-28°C). Once it grows to 0.8 inches (2 cm) from the edge of the mold 51, leave it for half an hour in the fresh air, so that a thin crust forms on the surface.

Use a sharpened knife to cut a cross in the middle of the panettone 52. Place a piece of butter in the middle of the cross 53 and bake in a conventional oven preheated to 350°F (175°C) for 50 minutes. Place the panettone on the lowest rack and after five minutes place another baking tray on the rack. This will prevent the panettone from burning. Now remove from the oven 54

and stick two long steel skewers in the bottom part 55. Turn the panettone upside down and balance it on two cans or saucepans of equal height 56. Leave it to cool for 6 hours, then turn it over. You are ready to serve your panettone 57!