Help panettone needs being glazed
this is bakinginQuito writing after a quite long period....Christmas is closer and so making homemade panettone....no problem: after all, since 2008 I've been baking at least a couple of times every year...BUT....after baking 2 last week my purpose is to bake some more with the colomba (easter dove) topping (or glaze) and here is where I' m really unexperienced..most of the recipes recall ground almonds: I 'm sure I will have to do this at home....what if I food-processor and get a too moist puree? did someone try to add a bit of plain flour just to absorb the moistness?
And here you are the second question: let's immagine i already have the glazing paste ready to be spread on the top of the panettone which, will be already shaped and in their (plural cause i plan at least 3 panettoni) molds: when should I spread the puree/paste? If I do it at the very beginning of the second rise I will be sure I will be gentle enough with the dough, but is it the correct form or time to do it?
as you imagine, any tip is welcome....thanks in advance and happy baking. Paolo