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Panettone con gocce di cioccolato e Regina

Panettone with chocolate chips with Regina

Source: https://www.meranermuehle.it/rcp_recipe/panettone-with-chocolate-chips-with-regina
Total time
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21 Hours
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
55 Minutes
Rest time
19 Hours 45 Minutes
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Ingredients

3 pcs.

PRE-DOUGH
1000 g Regina - with active natural yeast, without emulsifiers
500 ml water
100 g egg yolk (cat. A)
200 g butter
FINAL DOUGH
1800 g pre-dough
300 g Gran Lievitati - soft wheat flour type 0
50 ml water
300 g sugar
50 g honey
150 g egg yolk (cat. A)
450 g cocoa emulsion
600 g chocolate chips
COCOA EMULSION
300 g butter
150 g chocolate mass

Preparation

PRE-DOUGH

KNEADING TIME* 4 min. first speed + 5 min. second speed or until the dough is smooth, dry and well corded. Then, add the butter.

DOUGH TEMP. 26 - 27 °C

RESTING TIME 12-14 hrs, covered with a cloth, at 27 °C or until the volume has quadrupled.

FINAL DOUGH

KNEADING TIME* 4 min. first speed + 7 min. second speed or until the dough is smooth and dry. Add in the following order: sugar, honey, egg yolk, cocoa emulsion, flavourings and finally, the chocolate chips or fruit.

DOUGH TEMP. 26-27 °C

RESTING TIME approx. 45 min. at 30 °C

SHAPING Divide into 1070 g pieces and turn two times.

LEAVENING approx. 4-5 hrs at 28-30 °C with 80% humidity or until the volume has doubled.

BAKING* 180 °C for approx. 35 min. with closed valve + 20 min. at 170 °C with open valve.

COCOA EMULSION

Melt the chocolate mass. Add the butter and mix to form a cream. Add mixture to the dough.

*The recipe is to be adapted according to the technology and machinery used.