Group 1
Ingredient
KG
Wheat flour
3.000
1.000
Sugar
0.400
Egg
0.400
Butter
0.400
0.100
Yeast
0.240
Water
1.625
Candied peel
0.400
Sultanas
1.200
Raisins
0.400
Total Weight: 9.165
- Add all ingredients (except fruit) into a spiral mixing bowl.
- Mix for 5 minutes on slow speed and 8 minutes on fast speed, until fully developed.
- Add fruit on slow over 1 minute to clear.
- Dough temperature should be 22℃.
- Scale at 500g into ball shapes and place into panettone cases.
- Prove for 120 minutes at 38℃ relative humidity, until just below the edge of the case.
- Glaze with Bun Glaze RTU before baking.
- Bake at 190℃ for 40 minutes.
- Once cool, dust with icing sugar if desired.
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