Asti-style Panettone

Cook the flour and Moscato to create a starch paste. Let cool, then combine with the other ingredients until the flour has absorbed the liquids. Cover with a cloth and let rest at 22°C for 90-120 minutes.

Once the autolyse is ready, add the starter and begin mixing. When well combined, add the sugar and once it is incorporated, gradually add the yolks. Continue mixing until the dough is well kneaded (approximately 9-10 minutes), then add the butter. Transfer to a container and let rise at 25°C for 10 to 12 hours, until it is seven times its original volume (740 g of dough in a 2L cylindrical container should rise up to the rim). Make the 2nd dough.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, egg yolks, lemon zest and vanilla. Cover and store at 16°C for 12 hours

Mix the first dough with the flour in a stand mixer until well combined. Add the first part of egg yolks followed by the orange paste and inverted sugar. Mix until well combined, then add the sugar and knead for 5-7 minutes. Gradually pour in the second part of egg yolks, salt and cream. When thoroughly combined, add the butter emulsion* prepared the day before. Finally, add a little cold water. Add the gelatine cubes and candied apricots and mix for 1-2 minutes. Let the dough rest in a container for 1 hour at 32°C. Divide the dough and shape into balls. Let the dough rest on wooden boards (or other surface) for 10-15 minutes at room temperature. Then shape again, place in moulds and let rise at 32°C (75% humidity) for 5-6 hours. Before baking, chill for 15 minutes, then bake at 175°C for 50 minutes (the internal temperature should reach 95°C).

Pour the Moscato into a saucepan and heat to 45°C. Combine the pectin with the sugar (1) and add to the wine. Bring to a boil, then add the sugar (2) and bring back to a boil. Add the glucose, bring back to a boil, heating to 106°C. Finally, add the citric acid solution.

Temper the gianduja and cocoa butter at 28°C. Add the clarified butter and chopped amaretti and let rest at 16°C for 12 hours before using. Use at 25°C when the panettone is at 16°C.