Panettone with Fragola Fabbri
Procedure 1 C. Dough Dissolve the sugar in one litre of water. Add the egg yolks, the yeast and the flour. Once mixed, add the remaining water and the butter. Leave to rest for 12/15 hours.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at en.fabbri1905.com.
Ingredients
- 1750 g caster sugar
- 1500 g water
- 2250 g egg yolks
- 1500/2000 g sourdough starter
- 4000 g flour
- 2500 g butter
- 3000 g sugar
- 1000 g weak flour
- 1000 g hazelnuts
- 1100 g egg whites
- 1000 g flour
- 350 g sugar
- 450 g egg yolks
- 500 g butter
- 120 g salt
- vanilla to taste
- 120 g wildflower honey
- 6000 g Fragola Fabbri, drained
- 1000 g Fragola Fabbri candying syrup
- 300 g water
- 250 g vanilla-flavoured 70° alcohol
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