No Mixer Required [Panettone] Hand Kneaded Italian Christmas Panettone 

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▼Panettone Mold 13cm diameter, 9.5cm height
●Pre-dough
・180g Bread flour
・80ml Milk
・60g plain yogurt
・5g Sugar
・1 heaping teaspoon of dry yeast (4g)
●Dough
・70g Strong flour
・45g Sugar
・4g of salt
・2 egg yolks
・60g Butter (chilled)
●Filling
・30g Raisins
・30g Cranberry
・20g Orange peel
▼ How to make memo
・Knead the pre-dough the day before and let it ferment until it doubles in size.
・Put the ingredients for the dough into a bowl, mix with the torn pre-dough, add the egg yolk and knead.
・Add the chilled butter in three batches, and when it becomes smooth, mix in the dried fruit.
・Primary fermentation until doubled in size (approximately 1 hour at 30℃/86℉)
・Degas and re-roll into a mold for 2nd fermentation (70-80 minutes at 35℃/95℉)
・Sprinkle with egg white and sprinkle with sugar. Make a cross cut and bake at 180°C/356°F for about 30 minutes.
・ Immediately after removing from the oven, pierce with a metal skewer and hang upside down to cool (to prevent denting).
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