Among nonpareils and sugar flowers, here is a new idea to decorate Panettone for your Christmas holiday.
Dissolve the yeast in tepid water and mix it with 60g flour. Cover the dough with a cloth and leave it to rest for about 2
hours. Add 120 g flour to the fermented yeast, then half the sugar, half the butter and a little tepid water. Mix the dough
well and leave it to rise covering it with protective cling film for 2 hours. Add the remaining flour and butter to the risen dough. Continue adding the egg yolk, vanilla and sugar. Start to knead adding the milk and flavoring and, at the end, a pinch of salt. Knead the dough energetically mixing in the candied fruit and raisins a little at a time. Continue kneading until the dough is soft and homogenous (it should be easy to detach it from the sides of the bowl). During this phase it is important not to add more flour. Transfer the dough to the mold, cover it with a cloth and let it rise for a further 2 hours. When that time is up, cut a cross on the dough’s surface, and then cook in the oven at 170° C for about 55/60 minutes. Take it out, insert the panettone Long Pin and let it cool upside down. Mix the Fondant Sugar with water and ice the panettone. Finally, decorate with Sugar Paste and Colored Pearls.
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