Panettone

Ingredients Kg Grams %
Flour 3 000 100
Exakt Zest 0 300 10
Yeast 0 150 5
Water +/- 1 700 56
Butter 0 240 8
Caster Sugar 0 150 5
Sultanas 0 900 30
Currants 0 700 25
Mixed Peel 0 200 5
Vanilla Flavour (As per supplier recommendation)

Method:

  • Mix flour, Exakt Zest, yeast, butter, sugar and water on slow speed for 2 minutes, then 6 minutes on fast speed using a spiral mixer. Mix into a well-developed dough
  • Mix in fruit and vanilla for 1 minute on slow speed (It's recommended that fruit and vanilla are soaked together, prior to mixing, in 400ml of warm water. This improves the flavour, texture and softness of the baked Panettone)
  • Dough temperature: 25° - 26°C
  • Scale at 550g
  • Mould round Intermediate Proof: 10 minutes +/- Place into Panettone cases seam side down
  • Proof for: 40-50 minutes, Proof temperature: 36°C Relative humidity 85%
  • When proved cut the top into cross shape, then glaze with Ovex Glaze
  • Baking temperature: 165°C, Bake time: 30-40 minutes
  • Allow to cool (Yields 13 Panettone @ 550g)