Brioche Panettone
Brioche Panettone — a Bakels recipe, makes 65 panettone. Uses Bakels Brioche Paste Concentrate SG 12.5 kg.
- mixing time (slow speed)
- 3 min
- mixing time (fast speed)
- 8 min
- dough temperature
- 24-26 °C
- proofing time
- 45 min
- proofing temperature
- 38 °C
- proofing relative humidity
- 85 %
- baking temperature
- 200 °C
- baking time
- 20 min
Ingredients
| Ingredient | Quantity | Baker's % |
|---|---|---|
| Bread flour | 10 kg | 100% |
| Bakels Brioche Paste Concentrate SG 12.5 kgBaktem 10% Brioche Paste Concentrate | 1.2 kg | 12% |
| Mixed peel | 1 kg | 10% |
| Sultanas | 1 kg | 10% |
| Raisins | 1 kg | 10% |
| Butter | 0.7 kg | 7% |
| Sugar | 0.6 kg | 6% |
| Yeast | 0.6 kg | 6% |
| Lemon zest | 0.15 kg | 1.5% |
| Orange zest | 0.15 kg | 1.5% |
| Water | 4 kg | 40% |
| Vegetable oil | 1 kg | 10% |
| Egg | 0.7 kg | 7% |
| Glycerine | 0.5 kg | 5% |
| Vanilla flavour | 0.15 kg | 1.5% |
Method
Add all ingredients (except fruit, zest and peel) into a spiral mixing bowl.
Mix for 3 minutes on slow speed and 8 minutes on fast speed, until fully developed.
Dough temperature should be 24-26°C.
Add fruit, zest and peel over slow speed, until fully dispersed.
Scale at 350g into Panettone cases.
Prove for 45 minutes at a controlled temperature of 38°C, 85% relative humidity.
Bake at 200°C for 20 minutes.
Glaze with Bun Glaze RTU and top with nibbed sugar pieces if desired.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.