Panettone
Mixture for the preparation of fluffy Italian Panettone with delicate taste and…
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Description
Mixture for the preparation of fluffy Italian Panettone with delicate taste and characteristic structure. It is easily and quickly prepared in one step.
Dosage- Mixture: 1000 gr
- Fresh eggs: 300 gr
- Butter 82%: 150 gr
- Water: 180 +/- gr
- Fresh yeast: 80 gr
- Orange & raisin cubes: 500 gr
- Rum: 25 gr
- Butter 82%: 60 gr
Instructions1
Soak the orange cubes and raisins in the rum for a few hours.
2
Mix all the ingredients together in the kneader or mixer except for the fruit and 60 gr of 82% butter.
3
Stir for 3 minutes on medium speed and 10 minutes on fast speed.
4
Add the 60 gr of butter and continue to work the dough for 5 minutes on slow speed until incorporated.
5
Add the fruit and mix until incorporated into the dough.
6
Rest the dough for about 30 minutes, covering it with nylon.
7
Cut the dough into 600 gr and shape into balls.
8
Place in panettone moulds (width 15,50 cm, height 11 cm).
9
Place in the oven at 35°C and 65% humidity for 2 hours and 30 minutes, until the top of the dough reaches the edge of the pan.
10
Carve a cross on top with a sharp knife and place a piece of butter in the center of the panettone.
11
Bake for 30-35 minutes at 160°C in an air-heated oven.
12
Put a thermometer in the heart of the panettone and when it reads 90-95°C, the panettone is ready.
13
After baking, hang the panettone upside down for at least 10 hours.
