Ingredients
FIRST DOUGH
- 2,000 gr Panettone flour Rested great cuvée Molino Pasini
- 700g butter
- 420 gr mature natural yeast from the 3rd refreshment
- 420 g pasteurized yolk
- 1.050 g water
- 500 g granulated sugar
How to prepare
Dissolve the sugar in the water. Add the flour and half of the yolk. Knead well and make elastic. Add the natural yeast and the remaining yolk. Finish the dough by incorporating the butter. The final mix must have a temperature of 26°C. Leave the dough to triple for 12 hours in the leavening chamber at 27°C.
Ingredients
SECOND DOUGH
First dough
- 800 gr Panettone flour Rested great cuvée Molino Pasini
- 500 g granulated sugar
- 420 g pasteurized yolk
- 1.100 g butter
- 180 g of Sulla honey
- 42 g fine sea salt
- 2 Tahitian vanilla pods
- 300 g natural orange paste
- 100 g natural lemon paste
- 1.500 g candied orange diced 1x1 cm
- 1.500 gr Australian raisins
How to prepare
Mix the first dough together with the flour in the machine with double arms. Combine the sugar and the egg yolks in 3 times. Add the honey mixed with the vanilla and citrus pastes. Add the salt. Incorporate the butter and work until the dough is shiny, smooth and elastic. Add candied orange and raisins, kneading for 2 minutes at speed 1. Let the dough rest for an hour in the leavening chamber at 27°C. Piece and pirl. Roll each piece twice, letting rest 15 minutes between each roll. Insert into the appropriate rigid corrugated paper cup. Leave to rise for 8 hours in the leavening chamber at 27°C.
FROSTING
- 200 g peeled almonds
- 200 g hazelnuts
- 600 g white granulated sugar
- 45 g Molino Pasini shortbread flour
- 25 g corn foil
- 250 g egg white
How to prepare
Pass all the ingredients except the egg white through the refiner. Add the egg white and blend with the cutter on high speed..
FINISH
50 large shelled almonds
Sugar grain
Glaze, add whole almonds with skin and granulated sugar as desired. Bake at 175°C, reaching a core temperature of 94°C, valve closed. Remove from the oven, pinch and flip. Bring naturally to 21°C in the heart and bag. Leave the product to rest for 48 hours before tasting it.
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