Start by preparing the aromatic emulsion by mixing the honey, vanilla extract, rum and grated orange and lemon zest.
In a bowl, combine the refreshed sourdough starter with 100 ml of water and 200 g of Manitoba flour. Mix well and let rest for about 30 minutes.
Add 65 g sugar, 60 g soft butter, 50 g egg yolks and a pinch of salt to the first dough. Knead until you obtain a homogeneous mixture.
Form a ball with the dough and let it rise in a warm place for about 2 hours, until doubled.
Prepare the second dough by mixing 50 g Manitoba flour, 60 g sugar, 80 g egg yolks, 115 g soft butter, a teaspoon of barley malt and 3 g salt in a bowl.
Combine the second dough with the first and work well until you obtain a smooth mixture. Fold in the chocolate chips.
Form a loaf and place it in a panettone mold. Let it rise again for about 1 hour.
Preheat the oven to 180°C and bake for about 45 minutes, until the panettone is nicely golden and cooked through.
Remove from the oven and let cool upside down
Store in a cool, dry place; it is recommended to consume within a week of tasting to enjoy its freshness.
It is recommended to prepare the sourdough starter at least one day before the dough. Make sure the ingredients are at room temperature before use.
Italia, Campania
| Energy (kcal) | 427.84 |
| Carbohydrates (g) | 43.44 |
| of which Sugars (g) | 23.55 |
| Fat (g) | 25.17 |
| of which Saturates (g) | 13.7 |
| Protein (g) | 7.77 |
| Fiber (g) | 2.23 |
| Sale (g) | 0.18 |
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