S'mores Panettone

Combining Alunga 41% and Legere 1% creates a rich and light S'mores panettone that delivers a satisfying and balanced indulgence

Mix water and sugar and let it rest for 5 minutes
Add flour and Lievito Madre. Mix untilfull development
Add soft butter, mix until full development
Add the yolk, mix until full devolpment
Place in a container at 24 Degrees Celsius for 24 hours. Dough need to triple in volume

Mix first dough, malt, Légère 1% cacao powder and flour. Mix until full development.
Add sugar. Mix until full development.
Add egg yolk. Mix until full development.
Add salt and honey. Mix until full development.
Add butter. Mix until full development.
Add water. Mix until full development.
Add Alunga callets until fully blended.

Right after mixing start dividing the dough at 270 gr and pre shape round
Let it rest for 30 minutes
Shape in batard shape and place it in the mould
Proof it for 4 to 5 hours at 26 Degrees Celsius
Bake it at 170 Degrees Celsius for 30 minutes. Core temperature should reach 93 Degrees Celsius
Turn them upside down and keep them cooling for at least 4 hours
Deep the panettone in Caramel Shine
Before it crystalize place on top some crushed macaronade, candied orange and sugar pearl