4 h
Vegetarian Suitable for vegetarians
Type of dish: Bread and pastries
Temperature: Room temperature
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Soy
Soy
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Strong flour 0.125 kg
Water 0.038 l
Eggs 0.3 ud
Sugar 0.026 kg
Yeast 5.0 g
Honey 0.003 kg
Vanilla flavour 0.125 g
Butter 0.025 kg
Flour enhancer 1.25 g
Orange flavour 0.625 g
Fruit cubes 0.025 kg
Corinto raisins 0.025 kg
Sourdough 0.025 kg
Elaboration

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

METHOD

  • 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 2.19 g
Saturates 2.44 g
Monounsaturated fatty acids 1.27 g
Polyunsaturated fatty acids 0.41 g
Cholesterol 25.28 mg
Calcium 13.25 mg
Iron 0.79 mg
Zinc 0.44 mg
Vitamin A 48.22 ug
Vitamin C 0.0 g
Folic acid 27.44 ug
Salt (Sodium) 26.45 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.