FIRST DOUGH
| INGREDIENTS | AMOUNT |
| Pasta Madre | 218g |
| Sugar | 225g |
| Water | 390g |
| Egg Yolk | 165g |
| Butter | 225g |
| Torigoe Toku Utamaro | 720g |
SECOND DOUGH
| INGREDIENTS | AMOUNT |
| Torigoe Toku Utamaro | 180g |
| Sugar | 198g |
| Salt | 12g |
| Egg Yolk | 292g |
| Malt Ace | 7g |
| Butter | 390g |
| Honey | 90g |
| Vanilla Pod | 1 |
| Raisins | 360g |
| Orange cut | 220g |
| Lemon cut | 100g |
GLAZE (OPTIONAL)
| INGREDIENTS | AMOUNT |
| Egg Whites | 200g |
| Almond Powder | 160g |
| Cake Flour | 35g |
| Corn Starch | 35g |
| Sugar | 190g |
| Icing Sugar & Pearl Sugar | For Garnishing |
This recipe makes 5 x 500g panettones. Read more and find out more about how we made our Christmas Panettone.