Christmas Chocolate Panettone

Ingredients

Working Method

Overnight sponge
  • Mix well all ingredient with slow speed for 5minutes.
  • Dough temperature 26˚C
  • Bulk fermentation 60 minutes.

Overnight Sponge Dough Method

  • Mix well all ingredient with slow speed for 5minutes.
  • Dough temperature 26˚C
  • Bulk fermentation 60 minutes.
  • Keep in chiller overnight.

Main Dough
  • Mix all ingredients(except butter) with slow speed 5minutes, medium speed 4minutes.
  • Then put in butter and mix with slow speed for 3minutes then medium speed 3minutes.
  • Mix until gluten form develop.
  • Fold in the inclusion.
  • Dough temperature: 26˚C
  • Bulk fermentation: 20minutes, punching for 40 minutes
  • Scale: 400g
  • Intermediate proof: 20minutes
  • Final fermentation: 90 minutes
  • Decoration: Pipe the almond topping
  • Baking temperature: 170 ˚C /170 ˚C, 30-35 minutes
  • Core temperature: 96˚C-97˚C

Passion Fruit Raisin
  • Boil sugar, water and passion fruit together.
  • Add in raisin and cook until soft.
  • Soak overnight.
  • Sieve the juice before use.

Almond Topping
  • Egg white and icing whisk until soft peak, then add in others ingredient and mix well.
  • Keep in chiller for 1 hour.

Christmas Chocolate Panettone

Complexity level: