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Panettone - QS Boterstol (Dutch Stollen)

Servings 0

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

Notes

For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly