Lemon and camomile colomba

Knead the first four ingredients for at least 8 minutes to create a good glutinous mesh.

Add the caster sugar and continue kneading until absorbed.

Last add creamy Traditional Butter (18-20 °C) in 2 portions.

Keep the total kneading time under 25 minutes, aiming for an ideal temperature of 26 °C.

Avoid the dough becoming too shiny, which is a sign of overworking and breakage of the mesh.

Place the dough in a suitable container and leave for 10-12 hours to rise at 27-28 °C until it has tripled in volume.

Create an emulsion from the creamy Traditional Butter, honey, candied lemon paste, salt, and vanilla.

Knead the first dough with the flour, enzymes and a portion of egg yolk for at least 8 minutes, until a good gluten mesh is obtained.

Add the caster sugar and continue kneading until absorbed.

Incorporate the emulsion in 3 portions and the remaining egg yolks.

If necessary, add water as specified in the recipe, ensuring that it is cold.

Add the dry ingredients and knead for a couple of minutes. 

When the dough is ready, transfer it to a container and leave to rise at 26-28 °C for 45 minutes. 

Divide into 850 g portions and round. Leave to mature for another 10 minutes, the time needed to create the 'skin'. 

Round again and put in the moulds. Leave to rise at 28 °C for about 4-6 hours.

When it is ready, glaze and decorate with almonds and granulated sugar.

Bake at 155 °C for about 40 minutes, until the core reaches a temperature of 94 °C.

Turn the panettone over and allow to cool completely before wrapping.

Mix the dry ingredients with the thermomix to refine them, then add the liquids. 

Leave to rest for at least one day.

Before use, adjust the consistency with more egg white if necessary.