First dough (evening dough)
Συστατικά: First dough (evening dough)
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520 gsourdough
Προετοιμασία: First dough (evening dough)
Start with the right sourdough: the yeast must be ready.
Συστατικά: First dough (evening dough)
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185 gflour
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590 gsugar
Προετοιμασία: First dough (evening dough)
Add flour, water and start kneading the dough until a gluten mesh starts forming.
Συστατικά: First dough (evening dough)
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565 gbutter
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895 mlwater at 24 °C
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480 gegg yolks
Προετοιμασία: First dough (evening dough)
Add the butter, which has to be creamy, and then the egg yolks.
When this is done, the evening dough is ready. Put it in a bucket and make a mark where the dough level is so that you can see the difference after proofing. Always wait for the dough until it is three and half or four times the original volume. This takes 8 to 12 hours.
Second dough
Συστατικά: Second dough
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710 gflour
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850 gbutter
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38 gsalt
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24 gmalt flour
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58 ginvert sugar
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120 gorange zest
Προετοιμασία: Second dough
After the wait, take the dough and create a glutinous mesh again, meaning that the dough needs to become elastic and smooth.
Test it by taking the dough, and pull it so it stretches without breaking.
Συστατικά: Second dough
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590 gsugar
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106 ghoney
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7 glemon zest
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7 gorange zest
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4 piece(s)Vanilla
Προετοιμασία: Second dough
Add the sugar and the flavourings: honey, orange zest, vanilla and lemon zest.
Συστατικά: Second dough
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710 gegg yolks
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58 gcream
Προετοιμασία: Second dough
Add the yolk with the cream and complete the mixture.
Flavours
Συστατικά: Flavours
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18 gground coffee
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80 gCoffee Paste
Προετοιμασία: Flavours
Add the ground coffee and the coffee paste.
Wait for the paste to have a uniform colour.
Συστατικά: Flavours
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2,59 kgcandied apricot
Προετοιμασία: Flavours
Add Carma™ white Nuit Blanche chocolate and the candied apricots and keep mixing.
Put the dough in a bowl and let it rise for 1 hour.
Brushing
Cut the dough, weigh it around 520-530 g as this time we want to make a 500 g panettone.
Round it and put it in the moulds to let it rise for 4-6 hours.
Συστατικά: Brushing
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100 gEgg
Προετοιμασία: Brushing
Brush it with egg, put the decorations on, and cut a cross on top.
Then bake it at 170-175 °C for about 35-40 minutes.
Συστατικά: Brushing
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150 gChocolate decorations
Προετοιμασία: Brushing
When baked, take it out and put it on the special grid for Panettone to be turned upside down so that it does not go flat. Ready to be cool and wrapped!
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