Christmas Panettone

Ingredients

Grams
Overnight Sponge
Bread flour 750
Salt 7
Water 375
Sugar 50
Instant yeast 5
Butter 188
Overnight Sponge total 1375
Main Dough
Bread Flour 375
Sugar 250
Salt 4
Yogurt (non sugar) 225
Instant yeast 5
Egg yolk 200
S500 Actiplus 10
Sapore Medea 20
SIF1 10
Unsalted Butter 325
Passion Fruit Raisin 500
Orange Peel 125
Main Dough total 2049
Passion Fruit Raisin
Raisin 500
Sugar 150
Water 400
Passion Fruit Puree 100
Passion Fruit Raisin total 1150
Almond Topping
Egg White 150
Icing Sugar 250
Ground almond 200
Cake flour 10
Almond Topping total 610

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
  • Whisk the egg white and icing sugar until soft peak, then add in others ingredient and mix well.
  • Keep in chiller for 1 hour.

Christmas Panettone

Complexity level: