4 h
Suitable for vegetarians
Type of dish: Bread and pastries
Temperature: Room temperature
Seasonal period: All year
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Harina de fuerza 0.125 kg
Agua 0.038 l
Huevos 0.3 ud
Azúcar 0.026 kg
Agua de azahar 0.001 l
Sal 0.01 g
Levadura 5.0 g
Miel 0.003 kg
Mantequilla 0.025 kg
Flour enhancer 1.25 g
Orange flavour 0.625 g
Fruit cubes 0.025 kg
Uvas pasas 0.025 kg
Sourdough 0.025 kg

Kneading time: 17´

Dough temperature: 24 ºC

1st Fermentation of the dough without dividing:  1h

2nd Fermentation per piece of the divided dough:

3rd Fermentation of a formed piece: 1h 30´

Cooking time: 15/30´

Oven temperature: 185 ºC


  • Knead everything together until you obtain a thin and elastic dough. Do not knead the fruit and raisins previously soaked in liquor, because they should be added at the end.
  • Leave to ferment in the refrigerator sheltered from the air for between 2h and 24h.
  • Once you obtain a thin and elastic dough, let stand sheltered from the air.
  • Divide into 400 g pieces and form balls.
  • For individual moulds, use the manual divider to obtain 30 portions.
  • Place in round and high moulds special for panettone.
  • Ferment at 30°C and 75% moisture. The volume should be three times the initial size.
  • Cut in a cross shape and bake without steam with double floor.
  • The dough should weigh 400 g and, once baked, 350 g.
Nutritional information (1 portion)
Fiber 1.68 g
Saturates 2.42 g
Monounsaturated fatty acids 1.25 g
Polyunsaturated fatty acids 0.33 g
Cholesterol 25.28 mg
Calcium 10.99 mg
Iron 0.62 mg
Zinc 0.32 mg
Vitamin A 48.22 ug
Vitamin C 0.0 g
Folic acid 24.14 ug
Salt (Sodium) 10.91 mg
Sugars 8.85 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.