The Panettone is mixed twice. The first time, when about 40% of the ingredients are used, it is left to stand at 27/28° for 8 hours. The second time, when all the other ingredients are added and it is completed with honey, salt and chocolate.
For the "Zebra-striped Panettone"®, these two operations are split, one for the dough to which the white chocolate is added and the second for the dough to which the dark chocolate is added. |