PANETTONE

for 2 panettone molds

134х95 mm
 Panettone
for 2 panettone molds 134х95 mm

CANDIED DRIED FRUIT

Ingredients Total weight: ~ 370 g 100%

• Candied orange slices 110 g 30%

• Raisins 110 g 30%
• Dark rum 40 g 10%
• Water 110 g 30%

1. Cut the candied orange slices into cubes (0.5x0.5 cm).

2. Add the candied orange cubes and raisins to a bowl.

3. Pour the dark rum and water over the fruit and mix.

4. Cover the bowl with a sheet of cling film and set it aside at room
temperature for 12 hours.

5. Drain the fruit before use.

BREAD STARTER

Ingredients Total weight: ~ 365 g 100%

• Manitoba flour 200 g 55%

• Water 120 g 33%
• Sugar 33 g 9%
• Pressed yeast 12 g 3%

1. Add the sugar, sifted flour, water and yeast to a stand mixer bowl
and mix with a hook attachment until all ingredients have combined.
Make sure not to mix for too long.

2. Cover the bread starter with cling film and leave it to ferment for
2 hours at 21 °C / 70 °F until it triples in volume.

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 Panettone
for 2 panettone molds 134х95 mm

PANETTONE DOUGH

Ingredients Total weight: ~ 1152 g 100%

• Bread starter 360 g 31%

• Manitoba flour 150 g 13%
• Water 40 g 3%
• Dried milk 7g 1%
• Egg yolks 60 g 5%
• Fleur d’orange 7g 1%
• Pressed yeast 4g <1%
• Sea salt 4g <1%
• Sugar 75 g 7%
• Butter 82% 75 g 7%
• Candied dried fruit 370 g 32%
• Vanilla 1 pod

1. In a bowl, mix together the water, dried milk, egg yolks, fleur
d’orange, sea salt and yeast. Mix with a whisk until the dried milk
and yeast dissolve and the mixture becomes homogeneous.

2. Add the fermented bread starter to a mixer bowl. Then add the
sifted flour and the mixture containing water, dried milk, egg
yolks, fleur d’orange, salt and yeast. Mix everything with a hook
attachment on low speed for 5 minutes until homogeneous.

3. Gradually add the sugar into the mixture and mix for 5 more
minutes on low speed until the gluten develops and the dough
passes the windowpane test.

TIP
• To perform the windowpane test, take a small ball of the dough
and stretch it into a square. Keep on stretching until a thin film
forms in the middle, without breaking. The dough must be thin
enough for light to pass through it. If you can do this without it
tearing, then your dough is properly kneaded.

4. Cut the chilled butter into pieces and gradually add it to the dough.
Increase the speed slightly and mix for another 5 minutes until
a smooth and elastic texture is achieved.

5. Add the candied dried fruit and vanilla seeds to the dough and
mix on low speed until homogeneous.

6. Cover the dough with a sheet of cling film and leave it to rest for
10 minutes at room temperature.

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 Panettone
for 2 panettone molds 134х95 mm

FORMING AND PROOFING THE PANETTONI

Ingredients

• Panettone dough
• Vegetable oil Sufficient quantity

1. Rub your hands with some vegetable oil and coat the working
surface with oil too.

2. Shape the dough into a thin rectangle. Then fold one half of the
dough on top of the other half. Repeat this step – fold the dough
in half and cover it with the other half.

3. Divide the dough into two equal portions and shape them into
balls. Cover the balls with cling film and set them aside to rest for
20 minutes at room temperature.

4. Oil your hands and the working surface once more. Fold the first
ball of dough in half again and cover with the other half. Turn the
dough so the narrow side faces you, then spread it out a little and
fold it again, covering it with the other half. You should end up with
an elastic ball in the shape of a perfect sphere.

5. Repeat step 4 to make the second ball of dough. Once the elastic
ball has been formed, remove any candied fruit from the surface
so it doesn’t burn.

6. Place each ball of dough into its own paper panettone mold
(134х95 mm).

7. Cover each ball of dough with a damp towel and leave the two
molds for 2.5–3 hours at room temperature (no higher than
26 °C / 79 °F). Alternatively, you can put the dough balls in a proofer
and let them sit there at 24–26 °C / 75–79 °F for 2.5–3 hours.

8. Once ready, the dough should have doubled in size and almost be
spilling out of the mold.

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 Panettone
for 2 panettone molds 134х95 mm

ALMOND GLAZE

Ingredients Total weight: ~ 141 g 100%

• Almond powder 40 g 28%

• Sugar 60 g 43%
• Cornstarch 6g 4%
• Cocoa powder 2g 1%
• Sunflower oil 8g 6%
• Egg whites 25 g 18%

1. Add the almond powder, sugar, cornstarch, cocoa powder,

sunflower oil and egg whites to a bowl.

2. Mix all the ingredients with a whisk until homogenous.

COATING, DECORATING AND BAKING THE PANETTONI

Ingredients

• Almond glaze
• Proved panettone dough
• Almond flakes 120 g
• Almonds 120 g
• Pearl sugar Sufficient quantity
• Icing sugar Sufficient quantity

1. Once the panettone dough has proved (i.e. has expanded in size
and is almost spilling out of the mold), stick two skewers across
the base of the dough. This is important as after baking, you’ll need
to let the panettoni cool upside down by letting them rest on the
skewers.

2. Coat the panettone dough with the glaze using a spoon.

Apply around 25 g of the glaze to each piece of dough.

3. Decorate with whole almonds, almond flakes and pearl sugar.

4. Preheat the oven to 170 °C/ 338°F and bake the panettoni for
30 minutes until golden brown.

5. Take each panettone out of the oven, turn it upside down and let it
cool down completely, letting it rest on the skewers.

6. Once it has cooled down completely, take the skewers out and
decorate with icing sugar.

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