Panettone with Zenzero Fabbri

Ingredients

1 C. Dough

850 g caster sugar
750 g water
1125 g egg yolks
750/1000 g sourdough starter
2000 g flour
1250 g butter

2 C. Dough

500 g flour
400 g Zenzero Fabbri blended
225 g egg yolks
250 g butter
60 g salt
vanilla to taste
2000 g Zenzero Fabbri
1000 g milk chocolate

For the soaked version

1100 g Zenzero Fabbri candying syrup
300 g water
260 g vanilla-flavoured 70° alcohol

Procedure

1 C. Dough

Dissolve the sugar in one litre of water. Add the egg yolks, yeast and flour. When it has amalgamated, add the remaining water and butter. Leave to rest for 12 to 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. Lastly, add the drained and chopped Zenzero Fabbri and the chocolate. Leave to rest for 60 minutes and then wrap, roll 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.