Asian Panettone

1. Mix 105g flour, 50ml water, sourdough starter and maltose into a dough ball. Cut a cross, place in a large glass jar and allow it to sit in ambient temperature for 48 hours.
2. Remove 100g of the dough and add in 105g flour and 50ml water, rest for 24 hours and repeat for 3 more times.

1. Cut persimmon, dates and sour plum into small dices and soak in Mae Hwa Soo overnight.
2. Mix flour and malt. Add in the 1st dough and beat on medium for 15 minutes.
3. Add in aromatic blend, sugar, egg yolks and salt.Incorporate butter in and beat well.
4. Add in soaked fruits and deZaan Crimson Red cocoa powder. Mix for 2 minutes while scraping gently in intervals to ensure even mixing.
5. Cover the bowl for 45 minutes.
6. Perform two complete sets (so one set directly after the other without rest in between) of stretch and folds and see the dough develop from very slack into a plumper shape, bench rest the dough covered with a wet clean cloth for 25 minutes.
7. Divide the dough into 2 equal parts and shape into a ball, again cover and let rest for 25 minutes.
8. Transfer the dough quickly and gently into the panettone molds.
9. Cover the molds with floured cling film.
10. Allow panettone to rise in liners covered at ambient temperature for 9 hours.
11. Uncover the panettone and leave it for 15-20 minutes, cut a cross on top and add a chunk of butter in the center, bake in a pre-heated oven at 160°C for about 1 hour to 1 hour 15 minutes.
12. Immediately invert panettone to cool by piercing wooden skewers at the bottom and hang upside down.

Dust icing sugar on the top of the panettone.