Yeast-raised pastries
Panettone with Madre 150, Panett-1 plus and Pater® Pasticceria - rich recipe
Products used
1First dough
Ingredients
| Panettone flour 360-380 W | 5.000 g |
| Madre 150 | 1.000 g |
| Fresh baker's yeast | 8 g |
| Water | 2.800 g |
| Sugar | 900 g |
| Egg yolk | 1.100 g |
| Butter | 1.600 g |
| Salt | 40 g |
| TOTAL FIRST DOUGH | circa 12.448 g |
Method
Mix Madre 150, water, flour and yeast at 1st speed until the dough comes together.
Add the sugar in 3 additions until a smooth dough is obtained.
Add the egg yolk with the salt in 3-4 additions.
Once the gluten is well developed, add the butter, also in 3 additions.
Final dough temperature: 24-25°C.
Leave the dough to ferment in a proofing chamber at 25-26°C for 15-16 hours until it quadruples in volume.
2Second dough
Ingredients
| First dough | 12.448 g |
| Panettone flour 360/380 W | 1.900 g |
| Panett-1 Plus 2% | 140 g |
| Pater Pasticceria | 400 g |
| Water | 400 g |
| Sugar | 1.100 g |
| Orange paste | 300 g |
| Acacia honey | 250 g |
| Salt | 40 g |
| Egg yolk | 1.200 g |
| Butter | 1.600 g |
| Raisins | 3.000 g |
| Candied orange | 1.100 g |
| Candied citron | 750 g |
| Vanilla | 4 baccelli |
| TOTAL SECOND DOUGH | circa 24.592 g |
Method
Mix the first dough with Panett-1 Plus 2%, Pater® Pasticceria, flour and water at 1st speed.
Once the dough is well developed, add the sugar in 2-3 additions.
Next add the egg yolk with the salt and finally the butter mixed with the honey, orange paste and vanilla pods (add each ingredient in 2-3 additions), mixing at 1st speed for 10-15 minutes each, until a smooth, dry dough is obtained.
Add the raisins and fruit until fully incorporated into the dough.
Final dough temperature: 25-26°C.
Bulk fermentation: 60 minutes in a proofing chamber at 27-28°C.
Shape the panettoni to the desired weight.
Leave to proof for 4-5 hours at 27°C.
Bake at 170°C for 55 min (for 1 Kg panettoni).