Panettone My Sicily

Combine the cream, egg yolks and water. Add the flour and mix for 1 minute. Cover with plastic film and let rest for 45 minutes. Add the starter and begin kneading. Add the sugar and once it is incorporated, add the butter at 20°C and finish kneading. Total kneading time: 20-25 minutes. The temperature of the dough should reach 26-27°C. Let the dough rise at 26°C for 10 to 12 hours, until it is one and a half times its original volume (800 g of dough in a 2L cylindrical container should rise up to the rim). Make the 2nd dough.

Combine the 1st dough, flour, water and egg yolks. Knead for 17 minutes until well combined. Add the sugars and honey and continue kneading for a few minutes, then add the salt and gradually add the cream. After a few minutes, add the pesto emulsion in three additions. Finally, add the sundried tomatoes, onion and pine nuts and mix for 1-2 minutes. Transfer to a bowl and let rise for 30 minutes at 32-35°C. Divide the dough and shape into balls. Place in the moulds and let rise at 28°C (75% humidity) for 5-6 hours. Before baking, chill for 15 minutes, then bake the 1 kg panettones at 175°C for 50 minutes (the internal temperature should reach 95°C).

Beat all the ingredients together. 

Cut the cherry tomatoes in half, place in a bowl and season with the first part of oil, salt and pepper.  Spread out on a tray lined with baking paper and bake at 200°C for approximately 10 minutes, until the tomatoes have darkened in colour and dried out slightly. Chop and set aside. Place the remaining ingredients – except for the cheese and cream cheese – into a blender and blend to obtain a smooth, homogenous consistency. Do the same with the roasted tomatoes. Combine the two mixtures and add the grated cheese, stirring well. In the bowl of a stand mixer fitted with the paddle attachment, beat the pesto with the cream cheese.

Combine the ingredients and spread the mixture 2 mm thick between two sheets of baking paper. Let harden in the refrigerator at 4°C for 14-16 hours.