Panettone De Luxe

Ingredients

10000 g - 100% Flour (high-protein)
3000 g - 30% QS Boterstol (Dutch Stollen)
800 g - 8% Fresh Yeast
200 g - 2% Salt
6200 g - 62% Water approx.

Filling::

9500 g - 95% Raisins
2000 g - 20% Currants
2000 g - 20% Macaroons (chopped)
1000 g - 10% Amarene Cherries

Working method

Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in
Dough temperature: approx. 27°C.
Scale: Dough pieces approx. 420 grams, depending on the shape, and rounding
Dough proof: Approx. 25 minutes
Mould as a round loaf and place it in Panettone baking rings (Ø ca 125 mm, H: 133 mm)
Final proof: Approx. 75 minutes
Incise just before baking a cross on top
Baking: Approx. 30 minutes at 200°C. (Note the cap heat at the inserter oven)
Directly after baking brush it with melted butter and decorate it with fine granulated sugar

Notes

For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly | Dutch "Pepernoten" Loaf, a delicious traditional Dutch loaf made with Sonnetmix Inverno and filled with pepernoten. Add sugar nibs to the filling and let your cutomers enjoy the taste! Try the Dutch "Kruidnoten" loaf to make a nice variant.