PANETTONE GASTRONOMICO
LEAVENED PRODUCT
Difficulty level
LEAVENED PRODUCT
Ingredients
| DOLCE FORNO MAESTRO | g 1.000 |
| all-purpose flour | g 1000 |
| milk 3.5% fat | g 800 |
| eggs | g 250 |
| fresh yeast | g 40 |
| egg yolk | g 120 |
| unsalted butter 82% fat | g 460 |
| salt | g 40 |
Preparation
Knead DOLCE FORNO MAESTRO, yeast, milk and eggs until the dough is soft and velvet smooth.
Add egg yolk, salt and knead until they will be completely absorbed.
At the end, add softened butter in 3-4 times.
Portion the dough as you prefere, roll each portion tight in a ball shape and put in the panettone mold.
Let rise at 28-30°C with 70-80% of humidity, until the dough will reach the mold border.
Ingredients
| eggs | To Taste |
| water | To Taste |
Brush the surface with beaten egg.
Pour a small quantity of water along the dough border.
Bake at 170-180°C.
Pastry Chef and Gelato Maker
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