Panettone
Ingredients
Tick off what you already have so you are able to determine what needs to be purchased.
Pre dough
Final Dough
Method
Pre-dough
Step 1
Mix the PANETTONE mix, water, butter, and yeast until a dough forms.
Step 2
Add the egg yolks gradually in 3 additions.
Step 3
Stop mixing once fully incorporated and cover the dough.
Step 4
Rest for 1 hour until doubled or tripled in volume.
Final dough
Step 1
After 1 hour, place the prepared starter dough in the mixer.
Step 2
Add the PANETTONE mix, egg white, invert sugar, and butter and knead until a dough forms.
Step 3
Add the egg yolks gradually in 3 stages.
Step 4
Fold in the orange cubes and raisins.
Step 5
Remove from the mixer, cover with plastic wrap, and let rest for 30 minutes.
Shaping and baking
After 30 minutes, divide the dough into 550–600 g pieces and place them into panettone molds (11 × 15 cm). Proof at 32°C with 75% humidity until the dough rises almost to the top of the mold. Bake in a preheated oven at 155–160°C for 30–35 minutes. Once baked, immediately hang the panettone upside down using skewers and let them cool for 6–8 hours.
