Panettone

INGREDIENTS

For the panettone

• 500 gr. Super Amerikis
• 2.700 gr. leavened dough
• 300 gr. eggs
• 250 gr. icing sugar
• 200 gr. honey
• 400 gr. butter
• 10 gr. salt
• 200 gr. milk
• Juice & zest of 1 lemon & 1 orange
• A pinch of vanilla

For the leavened dough (one day earlier)

• 1.000 gr Super Amerikis
• 250 gr soured dough (old dough)
• 350 gr. icing sugar
• 350 gr. butter
• 350 gr. eggs
• 300 gr. milk
• 100 gr. yeast

INSTRUCTIONS

For the leavened dough:

1. Prepare the leavened dough one day before
2. We make the panettone.
3. Using the hook attachment, mix all the ingredients together for the leavened dough for 10 - 15 minutes.
4. Leave covered in a bowl for 15 - 20 hours.

For the panettone:

1. Add the remaining ingredients for the panettone to the leavened dough and mix with the paddle attachment for 15 - 20 minutes at high speed until the dough is smooth and soft.
2. Allow to rest for one hour.
3. Cut the dough into 500 - 900 gr pieces and mold into balls.
4. Place in special tins and ferment for as long as necessary (4 - 5 hours).
5. In the end, we can opt to add 500 gr. of chocolate chips or fruit cubes or dried nuts to the dough.
6. Bake at 160°C for 35 - 40 minutes.
7. Once the panettone cools down, sprinkle with icing sugar or melted cooking chocolate.