For: 2 Panettone (700 g each)
Preparation time: 30 minutes.
Baking time: 30-35 minutes.
Chill time: 2 hours, 30 minutes
1. Put all of the ingredients for the starter into a mixer bowl, mix with a spoon, and then cover and allow to sit about 20-30 minutes until the yeast is activated and begins to ferment.
2. Add the ingredients for the dough and knead on the slowest speed for about 8 minutes. Be sure to remove any particles of dough that stick to the edge of the bowl. Set the mixer to medium speed and knead the dough another 4-5 minutes until it is smooth and shiny. The dough should be somewhat sticky. Cover the bowl and let the dough sit for 1 hour in a warm place until it had doubled in size.
3. Finely chop all of the ingredients for the filling. Put the dough on a lightly floured work surface and cut in half. Divide the filling between the two halves and knead into the dough. Make two balls and put into a baking pan. Cover the pans for another hour until the dough has filled the pan ¾ full.
4. Preheat the oven to 180°C using convection heat. Break the egg and whisk with salt and sugar. Brush the panettones 2-3 times with the egg mixture and then sprinkle with almond slivers. Bake in oven about 30-35 minutes until golden brown.