Italian style Panettone Recipe. This Panettone is superbly delicious. Rich with aromatic floral and fruity notes decadently balanced to perfection with sweetness.
The delicious aroma of panettone requires a long pre-fermentation stage and the use of traditional, very tasty ingredients. The acid produced during fermentation is a natural preservative and an excellent flavour booster.
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Flour | | | 1000 | 100 |
Water | | | 390 | 39 |
Salt | | | 15 | 1.5 |
Sugar | | | 33 | 33 |
Egg yolk | | | 180 | 18 |
Butter | | | 300 | 30 |
Raisins | | | 450 | 45 |
Crystallized Orange Peels | | | 70 | 7 |
Crystallized Lemon Peel | | | 70 | 7 |
Biga | | | 300 | 30 |
Method
1 | Prepare Biga 12 hours in advance Biga Recipe: - Flour 198 grams
- Water 100 grams
- Yeast 2 grams
Retard biga for at least 12 hours before adding it to your Panettone dough. |
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2 | - Add the flour and water into mixing bowl and mix for 5 minutes.
- Autolyze the dough for 20 minutes
- Add the salt, egg yolk and biga and mix on slow speed for 5 minutes followed by 6 minutes on high speed. During the high speed gradually add the sugars followed by the butter Once dough is completed mixing add the caramelized orange and lemon peel. Mix until peels are completed blended into dough. Your dough temperature should be around 26%
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3 | - Place Panettone dough into fermenting bins and bulk ferment for 120 minutes (2 hours)
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4 | - Once fermentation is completed, cut dough pieces at 500 grams and round into ball shape.
- Rest the pre-shaped dough ball for 30 minutes. Thereafter form into it’s final shape round.
- Place into Panettone molds and proof at 30°C 2:30-3 hours or until dough reaches the top edge of the panettone mold.
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5 | - Once proofing is complete, brush the surface with egg and bake at 180 °C for 30-35 minutes.
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