Beer Panettone

Prepare the starter: dissolve the brewer's yeast in warm beer and knead with 150 g of flour until a soft mixture is obtained. Cover and let rise until doubled in size (about 1 hour).

Kneading: in the bowl of the planetary mixer, combine the starter, the remaining flour, sugar, whole eggs, and egg yolks. Knead on low speed until the dough comes together, then gradually add the soft butter in small pieces incorporating it completely.

Add salt and flavorings: add the salt, grated orange peel, and vanilla, continuing to work until an elastic and shiny dough is obtained.

First rise: place the dough in a greased bowl, cover, and let rise until doubled in size (2-3 hours) in a warm environment.

Add raisins and candied fruit: incorporate the well-drained raisins and candied fruit by briefly kneading by hand or with the machine.

Shaping: shape into the classic panettone shape and place in the panettone mold (1 kg).

Second rise: let rise in the mold until it nearly reaches the edge (3-5 hours, depending on the temperature).

Baking: preheat the oven to 170°C. Bake for about 35-45 minutes covering with aluminum foil if the surface browns too much. Check for doneness with a toothpick, it should come out clean.

Cooling: insert two skewers into the base of the panettone and turn it upside down on a rack until completely cool to prevent it from collapsing.

Rest: let it rest for 12-24 hours before consuming to develop optimal aroma and structure.