Making Italy's representative Christmas cake panetone. 

Panetone recipe
1st batter (80 to 100 minutes at 30°C dry and 75°C moist.It must be inflated by at least 3 times the size of the bone size.
Naturabi S 135g
525g of flour
23g of raw yeast
105 grams of sugar
4g of salt
195g of Turbulence
200 grams of milk
180g of butter
process
After mixing all ingredients except butter, add butter after forming gluten.
Secondary dough (see image for process)
225g of flour
9g of raw yeast
315g of turbulence
202 grams of sugar
7g of salt
150g of butter
1st batter (full amount)
2,100g of fruit pretreatment
Fruits pre-treatment filling mixture
500g of orange peel
500g of mixed fill
200 grams of raisins
300g of dried cranberries
100g dry apricot
100g of dried blueberries
400g of baked canned almonds
500g of coin
Topping cream (see video for process)
280g of white
120g of sugar
140g Sugar Powder
160g of almond powder
The oven temperature convention oven is 160℃ for 35 to 38 minutes.
You can refer to the video for the whole process and if you have any questions, please contact us in the comments.