1. Prepare dried fruits one day in advance.
Candied orange peel: 65g Candied lemon peel: 65g Raisins: 65g Rum: 25g1. Soak dried fruits a day in advance: Prepare 65g candied orange peel, 65g candied lemon, 65g raisins, and 25g rum. Soak them one day ahead.
2. Prepare emulsion mixture 1: 125g butter, softened to a paste; add 75g egg yolks; add 62g sugar, and stir until well combined (remember to bring eggs to room temperature, otherwise the mixture may separate into water and oil).3. Prepare the main dough: Add 500g T55 flour, 15g high-sugar-tolerant dry yeast, and 10g salt into a mixing bowl in order. Then add emulsion mixture 1 and 175g milk. (Note: The usage amount of high-sugar-tolerant yeast is generally larger than that of low-sugar yeast; this is normal.) 4. Prepare emulsion mixture 2 by repeating the steps for emulsion mixture 1: Soften 125g butter into a paste; add 75g egg yolk; add 62g sugar and mix well. (Remember to bring eggs to room temperature; otherwise, the mixture may separate into water and oil.) 5. Kneading the dough: 5-1. Add the main dough and emulsion mixture 1 into a stand mixer. 5-2. Mix at low speed for 4 minutes, then switch to high speed until the dough pulls away from the bowl. 5-3. Add emulsion mixture 2 and continue mixing until the dough temperature reaches approximately 24-26°C. 5-4. After kneading, add dried fruits. 6. First fermentation: After adding dried fruits, mix evenly to achieve the dough consistency as shown in the figure above. Then perform the first fermentation: Ferment at room temperature for 60 minutes, fold the dough, and refrigerate at 4°C for 24 hours. First fermentation completed.
7. Prepare almond crisp paste: Mix 30g almond powder and 39g granulated sugar evenly. Add 30g egg white and stir until combined. Transfer the mixture into a piping bag and refrigerate for later use. The almond paste should be prepared in advance and should be slightly firm and thick. 8. Portioning and second fermentation: Divide the dough into 230g portions, gently roll into balls, and let rest for 30 minutes. Shape the balls and place them into Panettone molds. Note that mold sizes vary; for reference, the paper mold used here has a bottom diameter of 10 cm, height of 8.5 cm, and top opening of 11 cm. Adjust the dough portion accordingly. 9. Third fermentation: Ferment at 25–27°C for approximately 3 hours, until the dough expands to the edge of the mold. 10. After third fermentation, before placing in the oven, prepare the almond crisp paste. Spread it evenly, then sprinkle with almond slices and powdered sugar. 11. Baking: The original recipe bakes at 200°C in a flat oven for 30 minutes. Alternatively, try baking at 165°C for 40–45 minutes. The latter method yields better results. Remember to place the mold on the lower rack.
