PANETTONE

Mix all ingredients for 8 minutes at slow speed using a spiral mixer and then add butter.
Mix for 4 minutes at fast speed & incorporate rasin and candy friuts Dough
Temperature: 26°C - 28°C
Bulk Fermentation: 30 minutes
Scale: 350 gms Intermediate
Proof: 20 minutes
Make up: Roll the dough and place in the mould Final Proof: 1 hour Baking
Temperature: 150°C Baking Time: 60 minutes
Your Panettone is ready to serve

Complexity level:

Search