Massa: 100 ml of water, 300 ml of concentrated pineapple juice, 1 kg of special wheat flour, 6 eggs, 1 cup (chá) of açaí pulp, 2 spoons of instant dry biological yeast, 200 g of margarine, 1 pinch of salt, 1 spoon of pineapple essence, 200 g of crystallized pineapple, 1/2 cup (chá) of chopped açaí leaves
Calda de abacaxi: 1 medium pineapple diced into small pieces, 2 cups (chá) of water, 1 cup (chá) of açaí pulp
Massa: 100 ml of water, 300 ml of concentrated pineapple juice, 1 kg of special wheat flour, 6 eggs, 1 cup (chá) of açaí pulp, 2 spoons of instant dry biological yeast, 200 g of margarine, 1 pinch of salt, 1 spoon of pineapple essence, 200 g of crystallized pineapple, 1/2 cup (chá) of chopped açaí leaves
Calda de abacaxi: 1 medium pineapple diced into small pieces, 2 cups (chá) of water, 1 cup (chá) of açaí pulp
Massa: Beat all the ingredients in a blender, except for the special wheat flour
Then, pass the mixture to the mixer and beat while adding the flour little by little until it forms a totally homogeneous mass
Add all the remaining ingredients and continue beating until everything is well mixed
Divide the dough into three equal parts and place them inside 500 g panetone molds
Let it rest until you notice that the dough has doubled in volume
Bake in a preheated oven at 200°C for approximately one hour
Calda de abacaxi: Place all the ingredients in a saucepan and bring to medium heat
Let it cook until it turns caramel color
Spread over the panetone after baking.
