Time: 90 minuti + tempo di riposo
Difficulty: Media

For the gluten-free poolish
100 g of gluten-free mix. Large leavened Molino della Giovanna
130 g of water
8 g of fresh brewer's yeast

For the dough
250 g Mix gluten-free Large leavened Molino della Giovanna
230 g poolish
120 g of water
12 g fresh brewer's yeast
130 g of sugar
300 g whole egg
35 g cocoa butter or pastille
79 g Sunflower oil
120 g of sultanas without gluten
70 g candied orange without gluten
30 g of acacia honey
1 berry of vanilla bourbon
the rind of a grated lemon

Method

To prepare the panettone it takes 2 processing steps:

PHASE 1,

the poolish: in a bowl pour 100 g of gluten-free mix, add the yeast in the water and mix well, knead directly into the bowl.
The dough will be smooth and creamy, left to rise in a bowl covered with foil for 4 hours in the fridge.

Phase 2,
Mix the gluten-free mix together with the sugar, the poolish together with the cocoa butter and mix it all in a planetary mixer for a couple of minutes at low speed.
Dissolve the yeast in water at room temperature, add to the powders together with the whole eggs and knead the dough with the hook; when you have finished and the dough is homogeneous, add the oil, honey, salt, baking soda and aromas and let the dough complete until it is smooth and creamy it will take about 10 minutes.
At this point in the final part of the dough add the gluten-free raisins and the gluten-free candied fruit, complete the whole in planetary for a couple of minutes more.
Transfer the dough into a sac a poch and fill the panettoncino panettoncino up to ¾ of the mold, then put to rise everything in the oven off for about 3 hours, if you make panettone 500 g the leavening is tripled and it will take 9 hours approximately.
Preheat the oven to 195 ° C, open the oven and put the pandori to cook at 175 ° for about 20 minutes, they must take color.
After the first twenty minutes of cooking, lower the oven to 140 ° and cook for another 35 minutes.
At the end of cooking, remove the pandori from the oven and let them cool off the mold for about an hour before dusting with icing sugar and serve.