Ruby Panettone

Recipe

ingredients	preparation
365g strong flour 155g softened butter 105g sugar 180g water	Mix
105g sourdough	Mix until you have a smooth and homogeneous dough.
90g egg yolks	Mix til you have a smooth and homogeneous dough. Let rise at 28°C until it triples its volume. (More or less 10 hours)
130g strong flour 50g water 2pod(s) vanilla 5g lemon zest 7g orange zest	Mix with the risen dough til you have a smooth and homogeneous dough. (15 min. more or less).
40g honey 100g sugar 30g egg yolks	Mix til you have a smooth, elastic and homogeneous dough. (5 min. more or less)
215g softened butter 30g egg yolks	Mix til you have a smooth, elastic and homogeneous dough. (5 min. more or less)
5g salt 30g egg yolks	Mix til you have a smooth, elastic and homogeneous dough. (5 min. more or less)
15g water	Mix til you have a smooth, elastic and homogeneous dough. (5 min. more or less)
200g Candied orange peel 200g raisins	Mix.
Cut 1 kg portions and put them on a tray. Let rest at 28°C for 1 hour, then let rest at room temperature for 30 minutes. Round the dough and let rise at 28°C for 6 hours. Bake at 175°C until the inner temperature reaches 92°C. When the panettone is well baked turn it upside down using the specific pins. Let the panettone cool down upside down for 10 hours. Fill the panettone with ruby filling.