Panettone with Amarena Fabbri

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Ingredients

1 C. Dough  

  • 1750 g caster sugar 
  • 1500 g water 
  • 2250 g egg yolks 
  • 1500/2000 g sourdough starter 
  • 4000 g flour 
  • 2500 g butter 
     

Panettone Glaze  

  • 3000 g sugar 
  • 1000 g weak flour 
  • 1000 g hazelnuts 
  • 1100 g egg whites

2 C. Dough  

  • 1000 g flour 
  • 350 g sugar 
  • 450 g egg yolks 
  • 500 g butter 
  • 120 g salt 
  • vanilla to taste  
  • 120 g wildflower honey 
  • 4000 g drained Amarena Fabbri  
  • 2000 g roughly chopped white chocolate 

For the soaked version 

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Procedure   

1 C. Dough  

Dissolve the sugar in one litre of water. Add the egg yolks, the yeast and the flour. Once mixed, add the remaining water and the butter. Leave to rest for 12/15 hours.  

2 C. Dough  

Combine the first kneading with the flour, then add the sugar and egg yolks. Knead until the dough is smooth and perfect. Then add the butter, salt and vanilla, and finally the desired amount of Amarena Fabbri and the chocolate. Allow to rise for 60 minutes, then wrap, shape and place in the moulds. Leave to rise at 33°C for 5 hours, set, glaze and bake at 170°C for about an hour and in any case until the core has reached 94°C.  

Panettone Glaze  

Chop half the sugar with the hazelnuts. Then add the remaining sugar, the flour and finally the egg white.  


For the soaked version   

Mix the ingredients together. Wet the panettone when it comes out of the oven.  

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