Buttery Yeast Cake - Panettone-Style Babka I
Buttery Yeast Cake - Panettone-Style Babka I — a Zeelandia recipe. Uses Zeelandia Butter Yeast Dough Mix 25 kg.
- starter temperature
- 50 °C
- mixing time (low speed)
- 2 min
- mixing time (high speed)
- 3-5 min
- resting time
- 5 min
- mixing time (after adding butter and remaining flour)
- 5 min
- proofing time (final)
- 30 min
- baking temperature (bottom)
- 180 °C
- baking temperature (top)
- 190 °C
- baking time
- 30-35 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Zeelandia Butter Yeast Dough Mix 25 kgButter Cake Mix 25 kg | 20.00 kg |
| Wheat flour type 550 | 80.00 kg |
| Butter | 9.50 kg |
| Milk (3.2% fat) | 57.50 l |
| Eggs | 5.75 kg |
| Sugar | 14.30 kg |
| Yeast | 11.50 kg |
| Raisins | 23.00 kg |
| Candied orange peel | 23.00 kg |
Method
Mix the Butter Cake Mix with the flour.
Prepare a starter by mixing the eggs, milk, sugar and yeast and warming it to 50°C.
Add half of the flour and Butter Cake Mix blend and the dried fruit and mix for 2 minutes on low speed, then 3-5 minutes on high speed.
Leave to rest for about 5 minutes.
Add the melted, slightly cooled butter and a pinch of salt, then the remaining flour and Butter Cake Mix blend. Mix for about 5 minutes. The consistency of the dough should be pourable.
Soak the orange peel and raisins, then drain them very thoroughly.
Portion about 400 g of the mass into round moulds intended for panettone-style babka (12 cm diameter, 10 cm height).
Final proofing: about 30 minutes.
Bake for 30-35 minutes at 180°C (bottom) and 190°C (top).
Decorate the baked babkas with a fondant icing prepared with Fondant Ready and sprinkle with candied orange peel.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.