Panettone - QS Boterstol (Dutch Stollen)
Ingredients
- 10000 g - 100% Flour (High-protein)
- 2000 g -20% QS Boterstol (Dutch Stollen)
- 600 g - 6% Yeast
- 200 g - 2% Salt
- 6400 g - 64% Water approx.
Filling::
- 3000 g - 30% Refu papaya pieces
- 7000 g - 70% Raisins
Working method
- Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in
- Dough temperature: approx. 27ºC
- Scale: Dough pieces of approx. 450 grams, depending on the form, and rounding
- Dough proof: Approx. 25 minutes
- Mould as a round loaf and place it in Panettone baking rings. (diameter: Final proof: Approx.125 mm, H: 133 mm)
- Final proof: Approx. 75 minutes
- Incise just before baking a cross on top
- Baking: approx. 25 minutes at 200ºC. (Note the cap heat at the inserter oven)
- Directly after baking brush it with melted butter and decorate it with fine granulated sugar
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
