{"id":5205,"date":"2026-09-15T07:09:50","date_gmt":"2026-09-15T07:09:50","guid":{"rendered":"https:\/\/www.loulismills.gr\/?post_type=recipes&#038;p=5205"},"modified":"2026-09-22T13:32:28","modified_gmt":"2026-09-22T13:32:28","slug":"panettone-with-gold-yeast","status":"publish","type":"recipes","link":"https:\/\/www.loulismills.gr\/en\/recipes\/seasonal\/panettone-with-gold-yeast\/","title":{"rendered":"Panettone (with gold yeast)"},"content":{"rendered":"<p><strong>INSTRUCTIONS<\/strong><\/p>\r\n<p><strong>First Dough<\/strong><\/p>\r\n<p><strong>Time: 16:00<\/strong><\/p>\r\n<ul>\r\n\t<li>\r\n<p>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.<\/p>\r\n<\/li>\r\n\t<li>\r\n<p>Gradually add the remaining eggs. Then slowly add the butter and mix until the dough is smooth and elastic.<\/p>\r\n<\/li>\r\n<\/ul>\r\n<p><strong>Mixing time:<\/strong> approximately 10\u201315 minutes<br \/>\r\n<strong>Final dough temperature:<\/strong> 24\u201326\u00b0C<\/p>\r\n<p><strong>First Fermentation<\/strong><\/p>\r\n<ul>\r\n\t<li>\r\n<p>Leave the dough to ferment at 24\u00b0C for 10\u201312 hours.<\/p>\r\n<\/li>\r\n<\/ul>\r\n<p><strong>Second Dough<\/strong><\/p>\r\n<p><strong>Time: 06:00<\/strong><\/p>\r\n<ul>\r\n\t<li>\r\n<p>Place the first dough in the high-speed mixer and mix on low speed for approximately 1\u20132 minutes, until it returns to its original consistency.<\/p>\r\n<\/li>\r\n\t<li>\r\n<p>Add the flour, sugar, and honey and mix on low speed until the gluten is approximately 85% developed.<\/p>\r\n<\/li>\r\n\t<li>\r\n<p>Add the salt and gradually add the eggs. Mix on high speed until the gluten is fully developed.<\/p>\r\n<\/li>\r\n\t<li>\r\n<p>On low speed, gradually add the butter and mix until the dough becomes smooth and elastic.<\/p>\r\n<\/li>\r\n\t<li>\r\n<p>Finally, add the chocolate chips and mix for 1\u20132 minutes, until they are evenly incorporated into the dough.<\/p>\r\n<\/li>\r\n<\/ul>\r\n<p><strong>Mixing time:<\/strong> approximately 15\u201320 minutes<\/p>\r\n<p><strong>Fermentation<\/strong><\/p>\r\n<ul>\r\n\t<li>\r\n<p>Leave the dough at 30\u00b0C for 60 minutes.<\/p>\r\n<\/li>\r\n\t<li>\r\n<p><strong>Dividing &amp; Shaping<\/strong><\/p>\r\n<\/li>\r\n\t<li>\r\n<p>Divide the dough into <strong>450 g<\/strong> pieces and place them in <strong>500 g<\/strong> molds.<\/p>\r\n<\/li>\r\n\t<li>\r\n<p>Leave to proof at 30\u201332\u00b0C for 2\u20133 hours.<\/p>\r\n<\/li>\r\n<\/ul>\r\n<p><strong>Almond Glaze<\/strong><\/p>\r\n<ul>\r\n\t<li>\r\n<p>Mix all the dry ingredients together. Gradually add the egg whites and mix until a homogeneous mixture is obtained.<\/p>\r\n<\/li>\r\n\t<li>\r\n<p>Store the glaze in the refrigerator until ready to use.<\/p>\r\n<\/li>\r\n<\/ul>\r\n<p><strong>Glazing &amp; Baking<\/strong><\/p>\r\n<ul>\r\n\t<li>\r\n<p>Apply the almond glaze to the surface of the Panettone using a piping bag.<\/p>\r\n<\/li>\r\n\t<li>\r\n<p>Bake in a preheated oven at <strong>160\u00b0C for 30\u201335 minutes<\/strong>, until the internal temperature reaches <strong>94\u00b0C<\/strong>.<\/p>\r\n<\/li>\r\n\t<li>\r\n<p>Immediately after removing them from the oven, skewer the Panettone and hang them upside down for at least <strong>8 hours<\/strong>.<\/p>\r\n<\/li>\r\n<\/ul>","protected":false},"author":4,"featured_media":5203,"template":"","main-category-recipes":[150,218],"category-recipes":[152],"special_ch":[],"product-type-recipes":[],"final-product-recipes":[166],"recipe-type-recipes":[149],"occasion-recipes":[162],"video-recipes":[],"class_list":["post-5205","recipes","type-recipes","status-publish","has-post-thumbnail","hentry","main-category-recipes-seasonal","main-category-recipes-slow-fermentation","category-recipes-pastry","final-product-recipes-panettone-en","recipe-type-recipes-sweet","occasion-recipes-christmas"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Panettone (with gold yeast) | \u039c\u03cd\u03bb\u03bf\u03b9 \u039b\u03bf\u03cd\u03bb\u03b7<\/title>\n<meta name=\"description\" content=\"INSTRUCTIONS First Dough Time: 16:00 Add the flour, water, sugar, yeast, and half of the eggs to a high-speed mixer. 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