panettone - help with making.

[Anonymous]

I'm trying it for the first time. Fruits are soaking in Cointreau. Dough is proofing in the refrigerator and it looks good. I have the paper "tins" of various sizes and a lot of dough. How full do i fill those paper tins before the second proof? All the recipes basically say is to put dough into tins and bake.
Any help is appreciated.