PANETTONE

The traditional Italian treat with a soft and fluffy texture, filling the holidays with flavors and aromas!

Ingredients:

Pre-Ferment (Starter):

112gr.	FARINA TOP
70gr.	Cold Fresh Full-Fat Milk
2gr.	FLEISCHMANN HIGH INSTANT DRY YEAST

Filling:

200gr.	RAISINS
200gr.	BAKANDYS CHOCOLATE CHIPS
70gr.	Orange Juice
25gr.	Rosewater
10gr.	Orange Zest
10gr.	Lemon Zest
1gr.	GROUND NUTMEG

Final Dough:

280gr.	FARINA TOP
140gr.	Cold Fresh Full-Fat Milk
100gr.	Egg Yolks
4gr.	FLEISCHMANN HIGH INSTANT DRY YEAST
4gr.	BAKEFRESH
76gr.	GRANULATED SUGAR
4gr.	SALT
184gr.	Starter Dough
120gr.	FLECHARD UNSALTED BUTTER (82%)

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Preparation:

In a bowl, place the raisins, orange blossom water, lemon zest, orange zest, nutmeg, and orange juice to soak for 2 hours, covering it with plastic wrap. Cut the butter into small cubes. Knead the ingredients for the starter dough for 3 minutes and let the dough double in size. In another bowl, mix the flour, yeast, salt, sugar, and bakefresh, and in another, combine the milk with the egg yolks.

Method:

Add the starter dough, the flour mixture, and the egg mixture to the mixer and mix with the hook attachment on medium speed for about 10 minutes until the dough pulls away from the bowl. Continue at the same speed and add the butter cubes in 4 stages, allowing them to fully incorporate until the dough becomes shiny. Finally, switch the mixer to low speed and gradually add the raisin and chocolate button mixture until fully combined into the dough.

Shaping:

Let the dough rest for 1 hour, folding and stretching it at the halfway point. Divide into 700g portions, shape, and place in the special pans. Let them rise for 3 hours at 32°C.

Baking:

Bake at 160°C for about 40 minutes, or until the temperature in the center of the panettone reaches 92°C. Once out of the oven, pierce the base with a skewer and flip them upside down, leaving them to cool for 24 hours.