Butter Yeast Dough - Panettone-Style Babka III
Butter Yeast Dough - Panettone-Style Babka III — a Zeelandia recipe. Uses Zeelandia Butter Yeast Dough Mix 25 kg.
- milk temperature
- 45 °C
- mixing time (slow speed)
- 6 min
- mixing time (fast speed)
- 4 min
- dough temperature
- 28 °C
- resting time
- 15-20 min
- proofing time
- 70-80 min
- proofing temperature
- 36 °C
- proofing humidity
- 75 %
- baking temperature
- 180-190 °C
- baking time
- 50 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Zeelandia Butter Yeast Dough Mix 25 kgButter Cake Mix 25 kg | 17 kg |
| Wheat flour type 500 | 83 kg |
| Yeast | 8 kg |
| Sugar | 12.5 kg |
| Raisins | 20 kg |
| Candied orange peel | 10 kg |
| Milk (3.2% fat) | 50 l |
Method
Warm the milk to about 45°C and dissolve the sugar and yeast thoroughly in it.
Mix the flour with the Butter Cake Mix and add the yeast dissolved in the milk.
Knead the dough for about 6 minutes on slow speed, then about 4 minutes on fast speed (dough temperature about 28°C).
Towards the end of mixing add the flavouring ingredients, or flavouring essence if desired, as you prefer.
Rest the dough for 15-20 minutes.
Place the dough in the moulds (about 360 g for a babka mould with a central tube, about 16 cm in diameter; about 450 g for paper moulds about 16 cm in diameter and about 6.5 cm high).
Final proof for 70-80 minutes (temperature 36°C, humidity 75%).
Bake at 180-190°C for about 50 minutes.
The baked babkas can be decorated with streaks of icing made with Fondant Ready.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.