Panfrutto with Amarena Fabbri and Zenzero Fabbri

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Ingredients

1 C. Dough  

  • 1750 g caster sugar  
  • 1500 g water  
  • 2250 g egg yolks 
  • 1550/2000 g sourdough starter 
  • 400 g flour 
  • 2500 g butter 

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 
  • 2000 g Amarena Fabbri, drained  
  • 2000 g Zenzero Fabbri, chopped and drained
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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 12/15 hours.  

2 C. Dough  

Combine the first kneading with the flour, then add the sugar and egg yolks and continue kneading until the dough is smooth and perfect. Add the butter, salt, vanilla and, lastly, the fruit. Leave to rest for 60 minutes, then wrap, shape and place in baking moulds. Leave to rise at 33°C for 5 hours, allow to cool to room temperature, glaze and then bake at 170°C for about an hour or until the core has reached 94°C.  

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