The Agrisicilia team
Ingredients
First dough:
226 g of parin for panettone w 400
75 g of sourdough
110 g of water
75 g of egg yolks
75 g of butter
75 g of sugar
Second dough:
62 g of panettone flour, the same as for the first dough
1 g of diastatic malt
8 g of powdered milk (I omitted)
60 g of sugar
70 g of egg yolks
3 g of salt
10 g of honey
10 g of orange paste
1/2 teaspoon vanilla
70 g of Bavarian butter
120 g of mango or candied apricots
100 g of white chocolate drops
mango or apricot jam for the finish
A truly special dessert, perfect for those who love to amaze and the strong flavor of candied fruit combined with the flavor of the Sicilian Mango extra jam, will create a strong and purely summery flavor: try our panfrutto!
Instructions
First dough preparation
1. Before proceeding with the preparation, make sure that the sourdough is perfectly in shape.
2. The managements are many and all valid and different so it will be enough to stick to the principles of one's management
3. Dissolve the sugar with the water then pour into the bowl of the planetary mixer and add the flour, the sourdough into small pieces and 1/3 of the yolks and string, gradually add the remaining part of the yolks without losing the string and finally the butter
4. Collect the dough, round it and place it in a graduated container where it will triple to 26°, with Chiera management it will have to quadruple.
Second dough
1. Allow the first dough to cool, pour it into a bowl with flour, malt and powdered milk and string,
2. Add the sugar in three times and gradually string the yolks, finally the salt, honey and aromas
3. Insert the butter into small pieces keeping the string, do the veil test and finally insert the suspensions
4. Let the dough rest uncovered for an hour on the work surface, shape into the desired sizes and roll out slightly, after fifteen minutes roll out again, then shape into the desired shape.
5. I simply lengthened the size and inserted 500 g in a 500 g cardboard cup
6. Leave to rise at 26° almost to the edge, leave it uncovered so that it faces the skin, then make an incision with a razor and a thin nozzle and piping bag, fill the cuts with the jam by slightly dipping the nozzle, then sprinkle with sugar icing
7. Cook at 160° up to 92° at the heart, it will take about 25 minutes, then insert with the appropriate pins and turn upside down until it cools
Final result
