Panettone

Dough Procedure
  • Mix all ingredients with the sponge until well developed.
  • Rest for 30 mins.
  • Do coil fold. Repeat 4 times. Cut into 500gms, roll into a ball.
  • Place in the Panettone mold.
  • Rest for about 12 hours at 6ºC.
  • Bake for 45-50 mins at 170°C top heat and 180ºC bottom heat.

Sponge
  • Mix all ingredient for 2-3 minutes at low speed.
  • Rest in the proofer in 120 minutes.

Topping
  • Mix the dry ingredients, add the egg white and mix until well incorporated.
  • Pipe or spread on top of the panettone.
  • Sprinkle with Pearl Sugar.

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