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Pane di Sirico

This recipe is from the book ‘Boulangerie.’ by Master Pastry Chef Hidde de Brabander.

Ingredients

13gFresh yeast
90gWater
145gwheat flour T45

355gwheat flour T45
18gFresh yeast
160gWater
5gLemon zest
1units.itemsVanilla pod
10gFine salt
55gGranulated sugar
18gHoney
125gEgg yolk
55gwhipping cream 35% fat
55gwheat sourdough
110gButter
50ggrain sugar
5gOrange zest
30gCallebaut cocoa powder

2gEgg white
20gWater
Hazelnut paste
150gMarzipan

Preparation

  1. Knead the ingredients for the pre-dough into a smooth dough.
  2. Let it rest and rise overnight in the refrigerator.

  1. Then mix the pre-dough with the wheat flour, yeast, salt, wheat sourdough, water, granulated sugar, and egg yolk, and knead into a smooth dough again.
  2. Add the vanilla seeds together with the citrus zest and honey.
  3. Cut the butter into cubes. Gradually add some of the cream and butter, kneading until you have a smooth dough.
  4. Divide the dough into two equal parts and add the pearl sugar to one half and the cocoa powder to the other half.
  5. Shape the doughs into balls and let them rise for about 90 minutes.
  6. Punch down the doughs and divide each into two equal pieces.
  7. Shape these into balls and let rise for about 45 minutes.
  8. Punch down the doughs and press them into flatter discs.
  9. Place a cocoa dough disc on a sugar dough disc and shape into a ball. Repeat with the remaining dough discs.
  10. Place the final two loaves in panettone molds and let rise for about 120 minutes.

  1. Mix the marzipan with the water and egg white into a paste.
  2. Pipe this topping over the loaves and bake them in a preheated oven at 155°C for about 45 minutes until golden brown and cooked through.
  3. Serve with the hazelnut spread.