Panettone (with gold yeast)

First Dough

• 2,000 g Panettone Authentic Artisanal flour
• 600 g water
• 700 g sugar
• 700 g eggs
• 700 g butter (82% fat)
• 10 g yeast

Second Dough

• All of the first dough
• 1,000 g Panettone Authentic Artisanal flour
• 500 g sugar
• 100 g honey
• 50 g yeast
• 600 g eggs
• 40 g salt
• 600 g butter (82% fat)
• 1,500 g chocolate chips

Almond Glaze

• 380 g almond flour
• 1,000 g sugar
• 60 g flour
• 80 g cornstarch
• 350–380 g egg whites

INSTRUCTIONS

First Dough

Time: 16:00

• Add the flour, water, sugar, yeast, and half of the eggs to a high-speed mixer. Mix on low speed until the gluten is approximately 85% developed.

• Gradually add the remaining eggs. Then slowly add the butter and mix until the dough is smooth and elastic.

Mixing time: approximately 10–15 minutes
Final dough temperature: 24–26°C

First Fermentation

• Leave the dough to ferment at 24°C for 10–12 hours.

Second Dough

Time: 06:00

• Place the first dough in the high-speed mixer and mix on low speed for approximately 1–2 minutes, until it returns to its original consistency.

• Add the flour, sugar, and honey and mix on low speed until the gluten is approximately 85% developed.

• Add the salt and gradually add the eggs. Mix on high speed until the gluten is fully developed.

• On low speed, gradually add the butter and mix until the dough becomes smooth and elastic.

• Finally, add the chocolate chips and mix for 1–2 minutes, until they are evenly incorporated into the dough.

Mixing time: approximately 15–20 minutes

Fermentation

• Leave the dough at 30°C for 60 minutes.

• Dividing & Shaping

• Divide the dough into 450 g pieces and place them in 500 g molds.

• Leave to proof at 30–32°C for 2–3 hours.

Almond Glaze

• Mix all the dry ingredients together. Gradually add the egg whites and mix until a homogeneous mixture is obtained.

• Store the glaze in the refrigerator until ready to use.

Glazing & Baking

• Apply the almond glaze to the surface of the Panettone using a piping bag.

• Bake in a preheated oven at 160°C for 30–35 minutes, until the internal temperature reaches 94°C.

• Immediately after removing them from the oven, skewer the Panettone and hang them upside down for at least 8 hours.