Baking Mix Panettone 600g
Contents: 600g
Dough: 1170g
Preparation Classic Panettone
Ingredients for 2 Panettone
500g Panettone baking mix
60g egg yolks*
12g fresh yeast*
160ml water (approx. 26°C)*
135g butter*
150g raisins*
80g candied orange peel*
a little vegetable oil for the bowl and the mould*
Decoration*
a little egg yolk for brushing*
100g pearl sugar
* you will also need these items
To make the Panettone, first pour the baking mix into a Place the flour in a bowl, make a well in the center with your hands, and pour in the warm water. Crumble the yeast into the well and mix it with the flour. Cover and let it rest for 10 minutes. Next, add the 60g egg yolk and knead the dough for 5 minutes on low speed and then 10 minutes on high speed. Add the softened butter and knead for another 10 minutes on high speed. Work the raisins and candied orange peel into the dough by hand. Transfer the dough to a greased bowl and let it rest, covered, in a warm place for 2 hours. Afterward, divide the dough into two portions (580g each) and shape them into rounds using a little neutral vegetable oil. Place the dough rounds in a lightly greased panettone mould (13.4 x 9.5cm) and let them rise again in a warm place for about 2 hours, until the dough has risen to just below the rim of the mould. Carefully brush the panettone with a little egg yolk, sprinkle with pearl sugar, and cut a cross into it with a sharp knife. Bake in a preheated oven at 180°C for about 10 minutes, then reduce the temperature to 160°C and bake for another 35 minutes. Pierce the panettone with a panettone turner and let it cool upside down.
| Nutrition facts / Nährwertangaben | |
|---|---|
| per / pro 100g | |
| Energy Value / Energie | 1533 kJ / 366 kcal |
|
Fat / Fett
of which saturated fatty acids / davon ges. Fettsäuren
|
0.8g
0.1g
|
|
Carbohydrate / Kohlenhydrate
of which sugars / davon Zucker
|
78.5g
30.6g
|
| Protein / Eiweiß | 8.9g |
| Salt / Salz | 0.8g |
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