1Preparing the yeast starter:
2Dissolve 2 gr. of brewer’s yeast in 50 gr. of warm water, add 50 gr. of flour, and mix well (the mixture will be rather soft). Cover the container and let it rest for approximately 8 hours in a warm area.
3After this time, the starter will be full of air bubbles. Add an additional 50 gr. of flour and 50 gr. of water at room temperature. Combine well and set it aside to rest for an additional 6 to 8 hours.
4The result will be a starter full of air bubbles, ready to be used.
6First Kneading Phase:
7Dissolve an additional 2 gr. of brewer’s yeast in 30 gr. of water at room temperature.
8Add the yeast and water mixture to the starter with 200 gr. of flour, 50 gr. of sugar, 50 gr. of softened butter, 2 eggs, and 40 gr. of milk at room temperature.
9Knead the dough until it is uniform in consistency and allow it to rise until it doubles in size (approximately 2 to 3 hours).
11Final Kneading Phase:
12Add 150 gr. of flour to the dough with 50 gr. of softened butter, 30 gr. of sugar, 20 gr. of milk at room temperature, 10 gr. of salt, 10 gr. of honey, 10 gr. of malt (or 20 gr. of honey if you substituted), 2 egg yolks, the seeds of a vanilla pod, and the grated lemon and/or orange peel, if desired.
13Knead the dough thoroughly until it is uniform in consistency and elastic. Next, add the candied fruits, raisins, chocolate chips, or anything you decided to use.
14Combine well and knead the dough by hand on the work surface for a final time.
15Let the dough rest for 20 minutes, then shape the dough into a ball and place it in the appropriate panettone mold.
17Completing the process:
18Let the dough rise until it reaches the top of the mold (approximately 3 to 4 hours). If you wish, after the dough has risen completely and right before baking, make an incision in the shape of a cross, and place some butter in the incision.
19Bake at 180C for 40 minutes, or until a toothpick inserted in the center comes out clean, place two skewers in the cake and allow it to cool upside down, resting on the skewers.
20The next day, use white chocolate to ice the cake and chocolate shavings to decorate it.