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.
Ingredients |
Total |
Baker’s % |
||
---|---|---|---|---|
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:
Retard biga for at least 12 hours before adding it to your Panettone dough. |
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2 |
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3 |
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4 |
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5 |
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