VEGAN LEAVENED PRODUCT

- Start the dough with DOLCE FORNO, the yeast and 2/3 of the water in the recipe.
- When the dough begins to form, add the sugar and the remaining water several times and continue until a smooth structure is obtained.
- Finish with the creamed margarine, which will be added 2 to 3 times.
- Check that the temperature of the dough is 26-28 ºC.
- Place to rise at 20-21 ºC with a humidity of 70-80% or if not covered by a nylon cloth, for 12-14 hours or up to a quadrupled volume.
- It is advisable to create a spy weighing 250 grams of dough in a 1 liter jug, when the next morning, the dough will reach the climax of the jug, the dough will be ready to make the second dough.

- Heat the soya drink, add the soya lecithin and the turmeric, mix with a hand mixer.
- make an emulsion with margarine, invert sugar, vanilla and orange paste.
- When the dough has quadrupled, place the leavened mass in the plunger, add the DOLCE FORO and allow to stir for 10 minutes, until the glutinous mesh is well formed. 
- Add water, the granulated sugar, salt and a part of the soya drink and leave to knead to form a lysine paste.
- Add the remaining soya drink several times. 
- Incorporate margarine emulsion in several portions. 
- Finally, add the candied fruit and raisins. 
- Check that the temperature of the dough is 26-28 ºC.
- Place the dough at 28-30 ºC for 45-60 minutes.
- Divide the dough into the desired pieces and roll up (for "leavened" from 1 kg to 1,1kg pieces).
- Make a preform and place the dough on baking trays and leave to cook for another 15-20 minutes.
- Roll again tightly and place in paper moulds.
- Place in a proving cell at 28-30,0 ºC with a relative humidity of about 70%, for 4/5 hours, until the top of the dough reaches about 1 cm from the mould; if the cell does not have a humidifier, keep the panettone covered with plastic sheets.