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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
BRC Halal Kosher RSPO Skal

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