Panettone Second Dough With Baker's Yeast

Method

1. Take the first dough out of the oven. It should have tripled in volume (proofed 3–6 hours).
2. Grate the zest of one organic orange.
3. Split the vanilla bean and scrape out the seeds. Optionally add a few drops of vanilla essence.
4. Place the first dough in the bowl of a planetary mixer. Add the beaten eggs (60 g), sugar, orange zest, vanilla seeds (and essence if using). Cover with the Manitoba flour (150 g).
5. Mix on low speed for about 10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
6. Cut 60 g of butter into small pieces and add them gradually to the dough while mixing. Continue until the butter is fully absorbed and the dough becomes soft and silky.
7. Add the candied fruit (75 g), raisins (75 g), and chocolate flakes (75 g). Mix for another 5 minutes until evenly distributed.
8. Remove the dough from the mixer. It should be elastic and well-developed. Weigh the dough; it should be exactly 1000 g. Remove any excess (e.g., 94 g).
9. Butter a smooth work surface. Place the dough on it. Perform 'pirlatura': with buttered hands, fold the dough's surface inward while rotating it to form a tight ball. Smooth the bottom.
10. Place the dough ball into a panettone paper mold. Optionally, score a cross on top.
11. Place the panettone in a turned-off oven to proof until doubled (time depends on conditions). Also shape the excess dough into small balls (23–24 g each) and place them in muffin molds; let them proof as well.
12. The next video will cover scoring and baking.