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.