Gino Fabbri's recipe: “here is the recipe for my classic panettone.”

Ingredients

288 ml water
162 g sugar
162 g of natural yeast
449 g strong flour
112 g of weak flour
239 g butter
140 g of egg yolks

Procedure

Dissolve the sugar in the water by spinning at low speed in the dough mixer then add the chopped sourdough and later the flour.

Incorporate evenly and then add the butter and egg yolks in sequence, taking care to make the dough string together after adding each ingredient without overworking it (it should never be completely smooth).

Divide into two equal parts and set aside to rise for about 12 hours at 24-26° C with 50 percent humidity until it is three times its initial volume.

Ingredients

169 g strong flour
42 g of weak flour
31 g water
183 g sugar
70 g acacia honey
386 g “soft and 10% melted” butter
140 g of egg yolk
56 g water and crushed ice
404 g diced candied orange (pureed in melted butter)
404 g raisins (pureed in melted butter)
13 g salt
Natural flavorings (see later) to taste

Procedure

Mix the first dough with the flour and flavorings in the dipper.

Add in sequence all the sugar, honey, salt, butter, egg yolks, crushed ice then finally the candied orange peels and raisins (passed in melted butter); after adding each ingredient always make the dough string together but without making it completely smooth before adding the next ingredient.

Shape into the desired pieces and turn them then place in molds and let rise for 5-7 hours (depending on the strength of the dough) at 32° C.

Glaze with panettone icing, raw almonds and granulated sugar.

For the 1 kg size, bake in a hot oven at 164° C for about 50 minutes (the core should measure 96° C).

_MG_7851F Nat 3 2015