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 |
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Extra information |
Remarks |
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly |