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Fruited and Spiced Panettone

Fruited and Spiced Panettone
Ingredients Kg Grams %
Panettone Complete 3 000 100
Yeast 0 300 10
Water (approx) 1 100 36
Butter (optional) 0 250 8.33
Sultanas 0 810 27
Currants 0 435 14.5
Mixed Peel 0 375 12.5
Mixed Spice 0 90 3
Total dough weight 6 360
Yield 15 panettone @ 400g

 

Method:

  • Mix all the ingredients (apart from the dried fruit) to a well developed dough (Suggest 3 slow and 5 fast on a spiral mixer).
  • A dough temperature of 26°c is recommended.
  • Mix in the fruit for one minute on slow speed.
  • Scale the dough to 400g.
  • Rest dough for 10 minutes under cover.
  • Mould into a round with a smooth seam underneath
  • Place into Panettone Cases
  • Glaze Panettone with Zeelandia Ovex RTU glaze, before proof.
  • Prove for 60 minutes +/- at 35°c 80% rH
  • Cut a shallow cross on each panettone using a sharp serrated knife.
  • Bake at 160°c for deck ovens for 40 minutes +/-

 

Tips:

  • Process dough efficiently to avoid skinning.
  • Soak the dried fruit in water overnight and drain well before adding     to the dough. This gives excellent softness and eating quality.
  • Decorate with caster sugar or Mont Blanc as desired.