Recipes
Panettone

The famous labor intensive Italian fruitcake, made easy.

Recipe

Group Weight / Volume Product
Mio Panettone 2.700 g base ingredients
Butter 99,9% 400 g base ingredients
Eggs 200 g base ingredients
Yeast 260 g base ingredients
Water (moderate temperature) 800 g base ingredients
Black Line Orange Dices 900 g filling ingredients
Raisins 400 g filling ingredients
Rum 120 g filling ingredients

Preparation

    Mix all the base ingredients together at low speed for 8 minutes and then switch to high speed for 3 minutes until you get a stretchy dough (dough temperature: 30-32°C).

    Add the raisins (should be soaked in the rum) and the orange dices and mix at low speed for 1 minute.

    Allow the dough to rest for 10 minutes in warm room temperature.

    Cut the dough into 450 g portions or depending on the size of the molds you will use.

    Round up the dough and place into Panettone molds.

    Proof (±35°C/75% moistness) for about 2 hours until the dough rises to the maximum Hight of the mold.

    Coat with egg wash or Ovex Powder-ZK (egg wash replacer) or with a preferable glaze after baking.

    Bake at 165-170°C without steam for 35-40 minutes. Make sure to keep the damper open.

Panettone