Dough
2 1/2 cups of wheat flour
1 packet of biological yeast (15g)
4 tablespoons of sugar
3 eggs
3 tablespoons of butter
1 tablespoon of orange zest
1 tablespoon of almond extract
1 tablespoon of rum
Filling
150g of dried fruits (mango, pear, and almonds)
Coating
1 cup of peeled almonds
1 tablespoon of almond extract
1 egg white
Enough confectioner's sugar to dust
Dough
2 1/2 cups of wheat flour
1 packet of biological yeast (15g)
4 tablespoons of sugar
3 eggs
3 tablespoons of butter
1 tablespoon of orange zest
1 tablespoon of almond extract
1 tablespoon of rum
Filling
150g of dried fruits (mango, pear, and almonds)
Coating
1 cup of peeled almonds
1 tablespoon of almond extract
1 egg white
Enough confectioner's sugar to dust
On a clean surface, make a crown with the flour, place the yeast in the center, along with the sugar, eggs, butter, orange zest, and extracts
Mix the flour well until it forms a smooth and homogeneous dough
Place the dough in a bowl, cover with plastic wrap, and let it rise for 20 minutes
Open the dough, distribute the fruits, mix well, and divide the dough into two parts
Place them in molds and let them rise again
Put them in a preheated oven at 350°F (180°C) for about 35 minutes or until golden brown
Coating
In a processor, grind the almonds, mix with the extract and egg white
Add confectioner's sugar to form a cream
Spread the coating over the panettone, dust with confectioner's sugar, and bake in the oven for 5 minutes.
