1 C. Dough
Dissolve the sugar in one litre of water. Add the egg yolks, yeast and flour. When it has amalgamated, add the remaining water and butter. Leave to rest for 12 to 15 hours.
2 C. Dough
Combine the first kneading with the flour, then add the sugar and egg yolks. Continue mixing until the dough is smooth and perfect, then add the butter, salt and vanilla. Lastly, add the drained and chopped Zenzero Fabbri and the chocolate. Leave to rest for 60 minutes and then wrap, roll and place in the baking moulds. Leave to rise at 33°C for 5 hours, allow to cool to room temperature, glaze and bake at 170°C for about an hour or until the core has reached 94°C.
For the soaked version
Mix the ingredients together. Soak the panettone when it comes out of the oven.