Panettone recipe by Alfonso Pepe - part II
After the dough has rested for 20 minutes, do the pirlatura and let it rest for another 30 minutes. Place in the molds and place them all in the rising cell at 30°C for 6-8 hours. In the end, bake at 180°C for 50 minutes. Put the panettone upside down after baking until the next day.