Christmas Panettone - Puratos

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:

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