Panettone Sandwich Slices with Orange and Pink Filling

Preparation

1. Mix flour, yeast, milk at 30 °C, sugar, eggs and salt. Knead for 10 minutes, then stir in three additions and knead for 10 to 15 minutes, until the dough is elastic. Add raisins, candied fruits, zest and vanilla.
2. Cover and allow to double in volume, about 2 hours at 24 °C. Fold the dough, form a ball and place in a 1.5 kg paper panettone mold, placed on a plate.
3. Let rise for 1 h 30 to 2 hours, up to 2 cm from the edge. Heat the oven to 170 °C. Gently cut the top into a cross and place 10 g of butter in the center.
4. Bake 45 to 55 minutes in the bottom of the oven. Cover with baking paper after 25 minutes if brown; the probe in the center should indicate about 93 °C.
5. Allow to cool completely on the grid in the mold before cutting. This yeast version gives a brioche crumb, different from a panettone long fermented with leaven.
6. Once the brioche is completely cold, cut six horizontal slices of 1.5 to 2 cm in the regular part. Keep the hat and heel to accompany. Cut each slice in half to obtain twelve half discs of the same thickness.
7. Whisk mascarpone and cream with 20 g of icing sugar. Spread 15 g of marmalade between the two inner sides and spread 30 to 35 g of cream over six half discs; place the six lids. Reserve the surplus cream and marmalade in the refrigerator for service.
8. Reserve 1 g of 3 g of raspberry powder for finishing. Mix the remaining 120 g of icing sugar, 22 ml of lemon juice and 2 g of powder. Spread 18 to 20 g of thin, semicircular flat glaze on each lid, without covering the slice. Stop at 1 mm maximum and reserve the surplus. Divide the gram of reserved powder into a very light veil on the six tops. Refrigerate for 1 hour. Cut each sandwich in half to serve.