Sourdough

• 1250g Farina Speciale Panettone Z Dallagiovanna
• 200g brewer’s yeast
• 750g milk 

Kneading time

Knead and leave to rise for at least 20 minutes.

Dough

• 1250g Farina Speciale Panettone Z Dallagiovanna 
• 1350g butter 
• 350g sugar
• 150g almond paste 
• 30g malt 
• 8g grated lemon peel
• 370g milk 

Soften the almond paste with the milk, mix and then add the following fruits:

• sultan raisins g 2000
• cubes of candied lemon g 500 
• cubes of candied orange g 400 
• large ground white almonds g 400 
• rum g 200

Let leaven for 90 minutes, punch down the dough and let leaven for another 30 minutes, then place in molds and let leaven for another 90 minutes.

Bake at 180° with valve open, then let cool down and sprinkle with powdered sugar, preferably with added aroma.

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