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Panettone

Ingredients

Flour 50% 5000g
Sonnetmix Inverno » 50% 5000g
Yeast 8% 800g
Betmonte Rum 3% 300g
Water approx. 48% 4800g
Filling 1
Sugar Nibs P4 20% 2000 g
Raisins 30% 3000 g
Walnuts 20% 2000 g
Pistachio nuts 10% 1000 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 26ºC
Scale Dough pieces approx. 500 grams and rounding
Dough proof Approx. 20 minutes
Moulding Mould it as a round bread and place it in a in (special) paper tin
Final proof Approx. 80 minutes
Baking Approx. 35 minutens at 230ºC
Finishing Wash it with melted butter directly after baking
 
Extra information
Remarks For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
BRC Halal Kosher RSPO Skal

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