Panettone with Estella
Source: https://www.meranermuehle.it/rcp_recipe/panettone-with-estella
Total time
19 Hours
Baking/cooking time
55 Minutes
Rest time
17 Hours
45 Minutes
Ingredients
3 pcs.
| PRE-DOUGH | ||
| 1000 | g | Estella vegan 15kg |
| 550 | g | plant-based milk |
| 200 | g | plant-based margarine |
| 1 | g | compressed yeast |
| FINAL DOUGH | ||
| 1751 | g | pre-dough |
| 300 | g | Gran Lievitati - soft wheat flour type 0 |
| 50 | ml | plant-based milk |
| 250 | g | cane sugar |
| 23 | g | inverted sugar |
| 100 | g | plant-based margarine cream |
| 100 | g | cocoa butter (melted) |
| 300 | g | sultanas |
| 250 | g | candied fruit |
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 margarine.
DOUGH TEMP.
25-28 °C
RESTING TIME
10-12 hrs, covered with a cloth, at 27-30 °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, inverted sugar, margarine, cocoa butter and finally, the fruit and/or sultanas.
DOUGH TEMP.
25-28 °C
RESTING TIME
approx. 45 min. at 30 °C
SHAPING
Divide into 1070 g pieces and turn two times.
LEAVENING
approx. 3-5 hrs at 28-30 °C and 85% 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.
*Recipe to be adapted to the technique and machinery used.
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