First dough (evening dough)
Sastojci: First dough (evening dough)
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520 gsourdough
Priprema: First dough (evening dough)
Start with the right sourdough: the yeast must be ready.
Sastojci: First dough (evening dough)
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185 gflour
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590 gsugar
Priprema: First dough (evening dough)
Add flour, water and start kneading the dough until a gluten mesh starts forming.
Sastojci: 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
Priprema: 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
Sastojci: 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
Priprema: 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.
Sastojci: 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
Priprema: Second dough
Add the sugar and the flavourings: honey, orange zest, vanilla and lemon zest.
Sastojci: Second dough
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710 gegg yolks
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58 gcream
Priprema: Second dough
Add the yolk with the cream and complete the mixture.
Flavours
Sastojci: Flavours
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18 gground coffee
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80 gCoffee Paste
Priprema: Flavours
Add the ground coffee and the coffee paste.
Wait for the paste to have a uniform colour.
Sastojci: Flavours
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2,59 kgcandied apricot
Priprema: 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.
Sastojci: Brushing
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100 gEgg
Priprema: 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.
Sastojci: Brushing
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150 gChocolate decorations
Priprema: 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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