Panettone Primavera (Spring Panettone)
Panettone Estate (summer panettone)
Panettone Autunno (Autumn panettone)
Panettone Inverno (winter panettone)
Mix flour, sugar, butter and water for 15 minutes; then add the ready to use yeast and mix for 1 minute; then add half of the egg yolks at 24 ° C and continue for 5 minutes; then add the remaining yolks. Place the dough in greased tins and cover with foil Allow to rise to three times its volume at a temperature of 29 ° C in 10-12 hours First mixture 19.00 start second mixture 5.00 hours.
To the first mixture add flour, vanilla, Pasta Oro Orange and Lemon and mix for 10 minutes; add sugar, honey, and 1/3 egg yolks for 5 minutes. Add the salt and 1/3 of yolks for 2 minutes; incorporate the soft butter at 26 ° C for 2 minutes, finally the remaining yolks, add water to the mixture to finish. Divide the dough and add the previously drained fruit.
Break off pieces of 250 g for each type. Dough round and let stand for one hour at 28 ° C on wooden boards; then put the 4 different pieces in tins and allow to rise in a fermentation cell for 6-7 hours at a temperature of 29 ° C with 70% humidity. Almond glaze Finely grind all ingredients and add liquid egg white at the end.
Composition and finishing
When the panettone have risen, glaze and decorate each slice with almonds, chocolate chips, granulated sugar. Bake in a fan oven at 165 ° C for 45-50 minutes. The valve is closed for the first 30 minutes then open for the remaining. Once taken out the oven turn them upside down with the help of the fork and allow to cool for 12 hours. Package in bags as required by law and close being careful to release as much air as possible.