Mini Panettone
Panettone and Topping — a Bakels recipe in 2 components, makes 2.430 kg dough (panettone group total weight). Uses Bakels Brioche Paste Concentrate SG 12.5 kg.
- mixing time (slow speed)
- 5 min
- mixing time (fast speed)
- 8 min
- mixing time (fold in fruit, slow speed)
- 2 min
- bulk fermentation time
- 120 min
- proofing time
- 120 min
- baking temperature
- 190 °C
- baking time (500 g)
- 40 min
- baking time (50 g, small)
- 20 min
Ingredients
Panettone
| Ingredient | Quantity |
|---|---|
| White bread flour | 1.000 kg |
| Water | 0.440 kg |
| Bakels Brioche Paste Concentrate SG 12.5 kgBaktem 10% Brioche Paste Concentrate | 0.120 kg |
| Caster sugar | 0.100 kg |
| Yeast | 0.030 kg |
| Egg | 0.100 kg |
| Butter | 0.100 kg |
| Butta Lemon | 0.030 kg |
| Fermdor® Protect | 0.010 kg |
| Mixed fruit | 0.500 kg |
Topping
| Ingredient | Quantity |
|---|---|
| Spiced Bun Glaze | 0.030 kg |
| Sweetsnow | 0.120 kg |
Method
Place all brioche ingredients apart from the mixed fruit into a spiral mixing bowl.
Mix for 5 minutes on slow speed and 8 minutes on fast speed.
Fold in the mixed fruit for 2 minutes on slow speed.
Bulk the finished dough for 120 minutes.
Cut and scale at 500 g (50 g for small) into panettone cases.
Prove for 120 minutes.
Light brush with egg.
Bake at 190°C for approx. 40 minutes (20 minutes for small).
Finishing: once cooled, brush 10 g of Spiced Bun Glaze over the top of the panettone.
Finishing: dust 4 g of Sweetsnow across the top to finish.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.