A recipe by Daniel Alvarez

Debic Panettone Candied orange


1st. filling

4000 g panettone flour

1150 g natural yeast

1150 g sugar

1700 g Cake Debic butter

2000 g water

1000 g yolks

2nd filling

1150 g panettone flour

1100 g sugar

2500 g Cake Debic butter

88 g salt

450 g honey

1000 g yolks

500 g water

3000 g inaya coverage 65%

1200 g candied orange


1st. filling

Make a syrup with the water and sugar.

Add the natural yeast and flour, knead everything together, to let the gluten develop well.

Add the yolks and butter at the end.

2nd filling

Knead the first filling -by now tripled in volume- with flour, salt, sugar, egg yolks, honey and butter.

Add the chocolate and the orange.

Weigh out the portions and let rest for 1 h at 28 ° C before putting in the mold.

Let rest for another 8-10 h or until tripling in volume.

Cook at 165 ° C for 60 minutes.