Toasted Whole Wheat Panettone With Cactus Candied Orange and Nutella Sauce

Preparation

Baking Directions:

To prepare the panettoneTo prepare the first sponge, combine yeast and warm water and then the flour, let rise for 1 hour covered in a warm space.

For the second sponge, combine yeast and warm water and then the remaining ingredients, including the first sponge.

Using an electric mixer, mix for 10 minutes on medium-low speed, using the hook attachment on a free-standing mixer.

Cover and let rise in a warm place for 2 hours.

  Lastly, combine all of the third set of ingredients and the sponge, and mix on medium-low speed with hook attachment for 12 minutes.

  Remove from bowl and knead by hand for one minute.

  Evenly split dough into thirds, shape each in even logs, and gently place into 12 x 4 x 4 loaf pans brushed with soy margarine.

Let proof until 1/2 of its size larger.

Bake at 375º F for 1 hour and 15 minutes.

Carefully remove from pan and let the loaves completely cool.

Wrap and freeze.

To prepare candied orangeCut oranges in half and juice completely.

Strain and reserve juice.

Bring 2 quarts of water to a boil and add the orange skins and simmer for 10 minutes.

Drain the oranges and rinse with cold water.

Bring another 2 quarts of water to a boil and repeat this process 2 more times.

  Once the orange skins are clean, combine 2 cups of orange juice and 2 cups of water with the skins and simmer for 30 minutes.

Remove from the heat and add the cactus nectar.

Carefully stir well and transfer to a container, cover and let cool in refrigerator overnight.

To prepare nutella sauceCombine all ingredients in a bowl and place over a double boiler and melt until smooth.

Reserve in a warm place.

Final assemblySlice the panettone in 1/4 inch thick slices and cut out the center of each slice using a 2-1/2 inch round cutter.

Prepare 3 slices per person.

Lightly brush each side of the panettone rounds with soy margarine or butter.

Once all the rounds are coated, place in oven at 350º F on a tray for 3 to 4 minutes, then place each onto a hot sauté pan and toast each side of the bread.

Serving Directions:

To serve, place 1 round of toast on the bottom of each plate, then top with 1 tablespoon of warm finely chopped orange candy, another round of bread and another spoon of orange candy.

  Place the third round atop this, and coat the entire top with nutella sauce.

Garnish with the whole toasted hazelnuts.