400g flower, 185g milk, 130g butter, 100g yolk

1000g flower, 460g milk, 325g butter, 250g yolk

46% hidratation

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25% yolk + 30% fat

375g strong flour

185g water

5g fresh yeast

100g sugar

80g yolk

90g soft butter (salted)

30g strong panettone flour

1g fresh yeast

10g water

4g salt

20g yolks

40g sugar

40g soft butter (salted)

300g inclusions (200g raisins, 100g nuts)

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1. Prepare inclusions by mixing all the ingredients and letting them soak in the fridge overnight.

2. Prepare biga by dissolving yeast in water, adding flour, and kneading the dough. Let it ferment for 12-14 hours at room temperature.

3. The next morning, prepare the first dough by mixing biga with yolks, sugar, and soft butter. Let the dough ferment for 3-4 hours.

4. While the first dough is fermenting, prepare the second dough by dissolving yeast in water, mixing it with the first dough, and kneading in the remaining ingredients.

5. Shape the dough, place it in panettone molds, and let it proof for 3-4 hours.

6. Preheat the oven to 180C. Bake for 33-35 minutes.

7. Remove the panettone from the oven, turn it upside down, and let it hang upside down for 10-12 hours.