Easter Sweet Pizza

Method

1. In a bowl or the bowl of a stand mixer, combine milk, fresh yeast, sugar, and two of the four eggs. Whisk until frothy.
2. Soften 100 g of butter in the microwave for about 30 seconds until it reaches room temperature (pomade consistency).
3. Add all the flour at once, attach the dough hook, and knead until a firm dough forms.
4. Add half of the softened butter (50 g) and continue kneading until fully incorporated.
5. Add the remaining two eggs and knead on low speed for 8–10 minutes until the dough becomes smooth and elastic.
6. Add vanilla essence, grated orange zest, grated lemon zest, anise seeds, Sambuca, and salt. Knead until combined.
7. Increase the speed slightly and knead for 4–5 minutes to strengthen the gluten network.
8. Add 25 g of the remaining softened butter and knead until absorbed, then add the last 25 g of butter and knead again until fully incorporated.
9. Add the candied fruits and raisins, and knead on low speed until evenly distributed.
10. Increase the speed for 5–6 minutes; the dough should pull away from the sides and become very elastic.
11. Transfer the dough to a lightly floured work surface. Give it a few folds to redistribute ingredients and shape into a tight ball.
12. Butter a large bowl, place the dough ball inside, and butter the surface of the dough. Cover with plastic wrap and let rise until tripled in volume (3–6 hours). For a slower rise, refrigerate.
13. After the first rise, turn the dough out onto the work surface and press to deflate large gas bubbles.
14. Give the dough reinforcing folds: stretch it into a rectangle, roll it into a log, fold the ends under, and shape into a smooth ball.
15. Place the dough ball into a 1 kg paper panettone mold. Let it rise again until it reaches the rim of the mold (3–6 hours).
16. Preheat the oven to 92–93°C (ventilated mode preferred). Bake for about 50 minutes. If the top browns too quickly, cover with aluminum foil. The internal temperature should reach 70°C.
17. Let the cake cool slightly. Meanwhile, prepare the glaze: mix 50 g of vanilla icing sugar with a little lemon juice until smooth.
18. Pour the glaze over the cake and spread evenly. Decorate immediately with colorful sprinkles and sugar pearls before the glaze sets.
19. For storage: spray the surface of the cake and the inside of a food bag with 96% food-grade alcohol. Place the cake in the bag and store for 15–20 days. It is best consumed after 24 hours.