My first panettone

First dough

1. Knead the starter with the flour, sugar, water and yolks until the dough develops a strong gluten network.
2. Work in the butter little by little and knead until smooth.
3. Let it ferment at about 26 °C until tripled in volume (10-12 h).

Second dough

1. Add the flour to the dough and knead; work in the yolks one at a time, the sugar and the honey.
2. Add the salt, vanilla and zest and, finally, the butter in several additions.
3. Work in the chocolates and let it rest for 1 h.
4. Shape the dough into a ball, put it in the paper mould and let it prove until it reaches the rim (6-8 h).
5. Bake at 170 °C for about 50 min and leave to cool upside down overnight, hung on skewers.

Topping

1. Melt the ruby chocolate, coat the top and sprinkle with the pearl sugar.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 110 g	100 g	% IR*	Share
Energy	460 kcal	418 kcal	23 %
Fat	24 g	22 g	34 %
of which saturates	14 g	13 g	70 %
Carbohydrate	55 g	50 g	21 %
of which sugars	31 g	28 g	34 %
Fibre	2.3 g	2.1 g	—
Protein	6.4 g	5.8 g	13 %
Salt	0.4 g	0.3 g	6 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Pearl sugar: 10 g per serving

Not counted (couldn't be estimated):

• 100 g active sourdough starter

Photos