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Panettone
Ingredients
| Flour (High-protein) | 100% | 10000 g |
| QS Boterstol (Dutch Stollen) » | 20% | 2000 g |
| Yeast | 6% | 600 g |
| Salt | 2% | 200 g |
| Water approx. | 64% | 6400 g |
| Filling: | ||
| Refu papaya pieces | 30% | 3000 g |
| Raisins | 70% | 7000 g |
| Working method | |
| Kneading | Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in |
| Dough temperature | Approx. 27ºC |
| Scale | Dough pieces of approx. 450 grams, depending on the form, and rounding |
| Dough proof | Approx. 25 minutes |
| Moulding | Mould as a round loaf and place it in Panettone baking rings. (diameter: approx 125 mm, H: 133 mm) |
| Final proof | Approx. 75 minutes |
| Decorating | Incise just before baking a cross on top |
| Baking | Approx. 25 minutes at 200ºC. (Note the cap heat at the inserter oven) |
| Finishing | Directly after baking brush it with melted butter and decorate it with fine granulated sugar |
| Extra information | |
| Remarks | For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly |
