Ingredients for first Kneading
1750 gr Sugar
1500 gr Water
2250 gr Egg yolk
1500 / 2000 gr Natural yeast
4000 gr Flour suitable for panettone
2500 gr Butter
Dissolve the sugar in 1 L of water, add the egg yolks and flour, and knead till it binds. Add the remaining water, finally the butter at room temperature. Allow to rest for 12/14 hours at 25°C - 26°C.
The dough must be at 26°C in order to rise properly. It must triple in size.
Ingredients for second Kneading
1000 gr Flour suitable for panettone
350 gr Sugar
450 gr Egg yolk
500 gr Butter
120 gr Salt
8 gr Vanilla pods
3600 gr Amarena Cherry in Syrup (dry the amarena from the syrup before use)
Bind the kneading with the flour, add sugar and egg yolks.
Knead and add the butter and salt, bind and then add the fruit.
Allow to rest for one hour, break into batches, allow to rest for another hour, then shape and place in the molds.
Allow to rest for another hour and allow to rise at 30° for 5/6 hours. Bring to room temperature and bake each 1 kg piece at 170° for about 60 minutes. Once out of the oven, turn for at least three hours and bag the next day.
The natural yeast indicated refers to the sourdough after it has been refreshed at least three times one to one (sourdough/flour ratio), fermenting at 30° for three hours each time.
Visit the plastic Ribbon section