Panettone with Fragola 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 
  • 6000 g Fragola Fabbri, drained 

For the soaked version

  • 1000 g Fragola Fabbri candying syrup 
  • 300 g water 
  • 250 g vanilla-flavoured 70° alcohol 
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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. Continue mixing until the dough is smooth and perfect, then add the butter, salt and vanilla, and lastly the drained Fragola Fabbri. Leave to rest for 60 minutes and then wrap, shape 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.  

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. Soak the panettone when it comes out of the oven.  

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