Panettone

Originated in Milan, Italy, this delicious and luxurious bread is a real treat, especially around Christmas!

Ingredients

2.000 gr All purpose flour

200 gr Yeast

40 gr Water

1.000 gr Damco fruit bread powder

25 gr Aroma

10 gr Lemon raspel

5 gr Lemon paste aroma

5 gr Arlico rum liquor

5 gr Vanilla

300 gr Confru candied orange peel

200 gr Mixed nuts

100 gr Confru mixed peel

100 gr Bakestable chocolate chips

1.800 gr Sultanas, soaked

Souplesse of your own choice

Mixed nuts

Using 1.000 grams of all purpose flour, 100 grams of yeast and 1.000 grams of water, create a starter.
Place the remaining ingredients onto the starter, so that it cannot dry out and leave to soak for 30 minutes.
Knead into a flexible bread dough with a temperature of 26°C.
Add the filling and divide into 500 gram pieces.
Puff up the dough and leave to rise for 40 minutes.
Puff up again, place in the greased panettone-cups and leave to rise for a final 80 minutes.
Before baking, carve cross-ways and place 20 grams of butter onto each piece.
Once the panettone is cooled off, dip the top into the desired Chocuise souplesse flavor and sprinkle generously with Mixed nuts.