PANETTONE MILANO – VERSION 1

  • Difficulty Difficile
  • Preparation 65–80 min
  • Cooking 50 min

PRE-DOUGH

Ingredients

  • Dolce ricorrenze cl 600g
  • Flour W>340 200g
  • Water 350g
  • Egg yolk 100g
  • Butter 200g
  • Brewer’s yeast 1g

Preparation

PRE-DOUGH
Knead Dolce Ricorrenza CL, flour, brewer’s yeast, and water for about 15 minutes until a smooth, dry dough is obtained. Add the yolk, let it absorb, and finally add the soft butter. Let rise at 24–25°C for 12–14 hours, or until the dough has quadrupled in volume.

DOUGH

Ingredients

  • Pre-dough 1451g
  • DOLCE RICORRENZA CL 400g
  • Water 60g
  • Sugar 150g
  • Honey 50g
  • Egg yolk 150g
  • Soft butter 200g
  • Sultana raisins 300g
  • Candied citrus peel 300g

Preparation

DOUGH
Work the quadrupled pre-dough with Dolce Ricorrenza CL and water until a smooth, dry dough is obtained. Add the sugar, honey, and flavorings, let them absorb, then add the yolks. Once the yolks are absorbed, add the soft butter and knead until a soft but firm dough is obtained. Add the slightly warmed fruit. Let the dough rest in a proofer at 30°C for about 1 hour, or until it has moved 2 cm from the previously marked line. Shape and let rise for 3–4 hours until the dough has tripled in its initial volume. Bake as usual.

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