Exquisite and delicate panettone with bits of candied apple and chocolate chips from Vietnam.
Ingredients: Flour, natural yeast, water, sugar, egg yolk, butter, honey, salt, candied apple and chocolate coating.
A handmade panettone needs four days to be made. The magic begins with the yeast made from flour and fruit juice, that is also daily refresh. This mother yeast needs to be refresh every three hours until it gets the ideal peak of maturity. Once this is made, it is time to knead the dough —made of butter, flour, yolk, water and mother yeast. Then, we let it ferment during the night. On the next day, the dough is knead again, but this time adding suggar, honey and more yolk and butter.
During this step we also add the ingredients of each of our panettone: chocolate, turrón, candied Orange, citron, toffee, etc. Once they are placed in its paper mould, they need to ferment during the whole night in order to be bake the next morning. They still need to rest another nigh up side down before they can be put in bags.
‘BRONZE MEDAL FOR THE BEST PANETTONE IN THE WORLD 2019’ CAKE AND ICE CREAM CONTEST IN ROME, ITALY