Panettone with Brewer's Yeast

Method

1. Dissolve the fresh brewer's yeast in lukewarm milk (50 ml). Add the flour (75 g) and malt, mix well, cover with plastic wrap, and let it rest in the turned-off oven for about 1 hour until bubbly.
2. After 1 hour, prepare the first dough: add the remaining milk (75 g), the egg mixture of 3 yolks and 1 whole egg (beat and reserve half for the second dough), sugar, honey, and the remaining flour (200 g). Mix in a stand mixer for 10–15 minutes, then gradually add the cold butter (40 g) in pieces. Continue mixing until the dough is smooth and pulls away from the sides. Cover and let rise in the turned-off oven for 3–4 hours until tripled in volume.
3. For the second dough: take the risen first dough, add the reserved half of the egg mixture, sugar (70 g), grated orange zest, vanilla seeds (or essence), and the remaining flour (150 g). Mix for about 10 minutes, then gradually add the butter (60 g) in pieces. Incorporate candied fruit and raisins (75 g each) or chocolate (150–180 g) and mix briefly.
4. Weigh the dough to about 1 kg. Butter the work surface and your hands. Shape the dough into a smooth ball (pirlatura) by folding the top under and rounding it. Place it in a panettone paper mold. Make small balls from any leftover dough (about 20–24 g each) and place them in muffin molds. Let all the doughs rise in the turned-off oven until nearly doubled.
5. Preheat the oven to 200°C. Cut a cross on the top of the large panettone and place a small knob of butter in the center. Bake immediately, reducing the temperature to 180°C for the first 10 minutes, then to 170°C for 20 minutes, and finally 150°C for the last 10–15 minutes. Place a small bowl of water in the oven to maintain humidity. Cover with aluminum foil after the first 20–25 minutes if the surface browns too much.
6. Once baked, remove from the oven and immediately invert the panettone (upside down) on a rack for about 1 hour to cool completely. Store in a plastic bag overnight for best texture. Serve the next day.