Easy single-dough panettone with raisins and candied orange

My first panettone, following TUORLO ROSSO's detailed blog instructions, making a seemingly difficult preparation simple. A satisfying homemade version with baker's yeast. Make starter at 17, dough an hour later at 18, rise overnight, fold at 8 in the morning, rise 3 hours and bake.

STARTER INGREDIENTS

85 ml ROOM-TEMPERATURE WATER

85 g MANITOBA FLOUR

12 g FRESH YEAST

1 TEASPOON OF SUGAR

I dissolve yeast in water in a bowl and add sugar.

I gradually stir in flour to a smooth batter, cover and rise in the switched-off oven with its light on for 1 hour until bubbly and puffed.

FLAVOURINGS

25 g HONEY

GRATED ZEST OF 1 LEMON

GRATED ZEST OF 1 ORANGE

2 TEASPOONS OF VANILLA EXTRACT

I mix citrus zest, honey and vanilla, cover and reserve.

I soak raisins in warm water for around twenty minutes.

DOUGH INGREDIENTS FOR A 22 cm MOULD

THE PREPARED STARTER

110 g SUGAR

220 g MANITOBA FLOUR

180 g TYPE 0 FLOUR

160 ml WATER

4 YOLKS (70 g)

120 g SOFTENED BUTTER

5 g SALT

200 g RAISINS

150 g CANDIED ORANGE

I put both flours and sugar in a stand mixer.

Salt.

Room-temperature water and eggs.

I knead with a hook for 10 minutes, add starter and continue.

I add flavourings.

I add softened room-temperature butter a piece at a time and knead.

Once the butter has been absorbed, I add the squeezed raisins and candied orange and work for a few more minutes to incorporate them.

I butter worktop and hands, transfer dough and fold 5/6 times, lifting and folding in half repeatedly.

I form a ball in a large buttered container.

I cover and rise overnight in the switched-off oven until well risen.

I invert onto the buttered worktop, let it fall out itself and grease my hands.

I gently spread and fold to the centre, close and turn the roll.

I fold one side halfway and close into a parcel.

I round into a ball, rolling towards the base.

I put in the mould, cover and rise in the switched-off oven with its light on for 3 hours.

Meanwhile, I prepare glaze.

GLAZE

2 WHITES (70 g)

35 g HAZELNUTS

35 g ALMONDS

60 g CASTER SUGAR

15 g CORNFLOUR

PLUS ALMONDS AND PEARL SUGAR TO DECORATE

I blend almonds, hazelnuts, sugar and starch.

I obtain a fairly moist sandy mixture, add whites and stir.

I take the risen panettone.

I gently spread glaze evenly with a brush and add almonds and pearl sugar.

I bake at 180°C for about 50 minutes, covering with foil if darkening. Test with a dry skewer, or insert a probe after 40 minutes: the original gives 94 degrees at the centre.

I insert two skewers and cool upside down.

Keep a few days in a food bag.

Delicious.