Panettone

Pa n e Tton e

re cip e a nd ingredie nts PREFERMENT FOR PANETTONE Total weight: 365 g

100%

200 g flour

55,5%

120 g water

33,3%

33 g sugar

9,1%

12 g fresh yeast

3,3%

BASIC DOUGH FOR PANETTONE

Combine the sugar, flour, water and yeast in a mixer bowl. Mix with a hook attachment and mix until combined. Do not mix for too long. Cover with plastic wrap and leave to ferment for 2 hours at 21C until the volume triples.

(for 2 Pannetone molds 134х95mm)

Total weight: 1000 g

100%

4 g salt

0,4%

360 g ready preferment

36%

75 g sugar

7,5%

150 g Manitoba flour

15%

75 butter 82%

7,5%

40 g water

4%

110 g candied orange

11%

7 g dry milk powder

0,7%

110 g raisins

11%

60 g egg yolks

6%

40 g dark rum

7 g Fleur de orange

0,7%

110 g water for soaking

4 g fresh yeast

0,4%

1 vanilla pod

PREPARATION METHOD At least 1 hour (better 1 day) before making Panettone mix raisins, cut candied orange into 0.5 by 0.5 cubes and soak in the water (for soaking) and rum. Cover with the plastic wrap and put in the warm place. Drain before use. In a separate bowl mix water, dry milk, egg yolks, Fleur de Orange, salt and yeast. Put the preferment in a mixer bowl, add sifted flour and the mixture of water, dry milk, egg yolks, Fleur de Orange, salt and yeast. Mix with the «hook» attachment on the first speed for 5 minutes till homogeneous. Add sugar slowly and mix 5 more minutes on the first speed till gluten develops and “gluten window” appears. Gradually add cold butter cut into smaill pieces. Mix on second speed for 5 minutes till smooth and elastic texture. In the end add raisins, candied orange, vanilla pod seeds and mix on the first speed till homogeneous. Cover the dough with plastic wrap and leave to rest for 10 minutes at a room temperature. Put some vegetable oil on your hands and the table. Divide the dough into 2 equal parts, make balls and let them rest covered with plastic wrap for 20 minutes. Then put some oil on your hands and the table again, make tight balls from the dough and put them in the paper molds. Cover with the wet towel and leave for 2,5 hours at room temperature. Or put it in a proofer with temperature at 26C. Dough is ready when tripled in size and almost reached the top of the mold.

re cip e a nd ingredie nts GLAZE FOR PANETTONE Total weight: 141 g

100%

40 g almond flour

28%

60 g sugar

42%

6 g starch

4,2%

2 g cocoa powder

1,4%

8 g vegetable oil

5,6%

25 g egg whites

17,7%

Mix all ingredients until homogeneous. When the dough for Pannetone is ready in the mold, using a spoon put the glaze inthe way to fully cover the top of the dough. Decorate with almond flakes, whole almond and pearl sugar. In the bottom pierce molds with 2 long wooden skewers. Preheat the oven to 170C. Bake for 30 minutes aproximately untill golden-brown. Take Panettone out of the oven and hang upside down till fully cooled down.