(Al Panon and Nadèl)
- 250gr flour
- 125gr Sugar
- 100gr Raisins
- 100gr Almonds
- 200gr (total) of candied fruit, orange, cedar, cherries
- 50gr Bolognese mustard or apple / orange / pear jam
- 60gr Honey
- 150gr Chocolate in pieces
- 175ml Milk
- 15gr Cocoa
- 1 glass of apricot juice
- Spices: Cinnamon - Cloves
- 1 teaspoon of coffee
- 1 sachet of vanilla yeast
first of all we toast the almonds in the oven, and once they are ready let's chop them with a knife, then always chop the chocolate and candied fruit, if whole, with a knife.
Put all the ingredients (fig. 1) in the bowl in the order in which they are written above.
Meanwhile, boil the milk with about 50g of sugar, when it comes to a boil, turn off the heat and let it cool.
Start mixing them with a planetary mixer, or in a more traditional way with your hands, mix it until it becomes tiring to mix it.
With this amount of ingredients it should be about 15x22x6, cover it with paper and pour all the dough.
Bake for 45min at 170-180 °
Once ready, when it is still hot, pour honey over the entire surface, brushing it well, and let it cool
You will certainly have to increase the amount of flour, in fact you will have to adjust and add until the dough is so hard that it is difficult to turn it !!!
Furthermore, for an excellent result of the Panone all the ingredients must be coarsely cut with a knife and not with the mixer.