Pa n e Tton e
re cip e a nd ingredie nts
PREFERMENT FOR PANETTONE
Total weight: 365 g 100%
Combine the sugar, flour, water and yeast in a mixer bowl.
200 g flour 55,5% Mix with a hook attachment and mix until combined. Do
120 g water 33,3% not mix for too long. Cover with plastic wrap and leave to
33 g sugar 9,1% ferment for 2 hours at 21C until the volume triples.
12 g fresh yeast 3,3%
BASIC DOUGH FOR PANETTONE (for 2 Pannetone molds 134х95mm)
Total weight: 1000 g 100% 4 g salt 0,4%
360 g ready preferment 36% 75 g sugar 7,5%
150 g Manitoba flour 15% 75 butter 82% 7,5%
40 g water 4% 110 g candied orange 11%
7 g dry milk powder 0,7% 110 g raisins 11%
60 g egg yolks 6% 40 g dark rum
7 g Fleur de orange 0,7% 110 g water for soaking
4 g fresh yeast 0,4% 1 vanilla pod
PREPARATION METHOD
At least 1 hour (better 1 day) before making Panettone mix raisins, cut candied orange into 0.5 by 0.5
cubes and soak in the water (for soaking) and rum. Cover with the plastic wrap and put in the warm place.
Drain before use.
In a separate bowl mix water, dry milk, egg yolks, Fleur de Orange, salt and yeast. Put the preferment in a
mixer bowl, add sifted flour and the mixture of water, dry milk, egg yolks, Fleur de Orange, salt and yeast. Mix
with the «hook» attachment on the first speed for 5 minutes till homogeneous. Add sugar slowly and mix 5
more minutes on the first speed till gluten develops and “gluten window” appears. Gradually add cold butter
cut into smaill pieces. Mix on second speed for 5 minutes till smooth and elastic texture. In the end add
raisins, candied orange, vanilla pod seeds and mix on the first speed till homogeneous. Cover the dough with
plastic wrap and leave to rest for 10 minutes at a room temperature.
Put some vegetable oil on your hands and the table. Divide the dough into 2 equal parts, make balls and let
them rest covered with plastic wrap for 20 minutes. Then put some oil on your hands and the table again,
make tight balls from the dough and put them in the paper molds. Cover with the wet towel and leave for 2,5
hours at room temperature. Or put it in a proofer with temperature at 26C. Dough is ready when tripled in
size and almost reached the top of the mold.
re cip e a nd ingredie nts
GLAZE FOR PANETTONE
Total weight: 141 g 100%
Mix all ingredients until homogeneous. When the dough for
40 g almond flour 28% Pannetone is ready in the mold, using a spoon put the glaze
60 g sugar 42% inthe way to fully cover the top of the dough. Decorate with
6 g starch 4,2% almond flakes, whole almond and pearl sugar.
2 g cocoa powder 1,4% In the bottom pierce molds with 2 long wooden skewers.
8 g vegetable oil 5,6% Preheat the oven to 170C. Bake for 30 minutes aproximately
untill golden-brown. Take Panettone out of the oven and hang
25 g egg whites 17,7%
upside down till fully cooled down.
