•Mix all ingredients at 4 minutes, slow-speed. Then 4 minutes fast-speed until fully formed.
•Bulk ferment for 10-15 minutes then rest in the freezer for 30 minutes - 1 hour or overnight.
•Fold the dough in the sheeter with butter block with 3-4-3 system. Resting dough in the chiller 30 minutes in between.
•Then Final Sheet 5mm thinness in the sheeter. Cut the laminated dough by 3x12 inches then roll and place into a square loaf pan.
•Proof for 2 hour in a 27’c 80% humidity.
•Then bake in the oven for 30 minutes in a 200’c oven
•Rest before cutting.
Complexity level:
Explore a modern twist on traditional Panettone by transforming it into a rich, buttery laminated pastry. With its crispy exterior and tender, flaky interior, this cube croissant is a unique treat perfect for festive celebrations.
