Panettone made using Bun Concentrate
Panettone made using Bun Concentrate — a Macphie recipe, makes 2 cakes. Uses Macphie Bun Concentrate 12.5 kg.
- mixing time (slow speed)
- 3 min
- mixing time (fast speed)
- 6 min
- resting time
- approx. 1 hour
- proofing time
- 45-50 min
- proofing temperature
- 38 °C
- proofing relative humidity
- 90 %
- baking time
- 25-30 min
- baking temperature
- 218 °C
Ingredients
| Ingredient | Quantity |
|---|---|
| Bread flour | 1 kg |
| Macphie Bun Concentrate 12.5 kg | 200 g |
| Yeast | 60 g |
| Water | 550 g |
| Unsalted butter | 200 g |
| Raisins | 200 g |
| Mixed peel | 100 g |
Method
Place Macphie Bun Concentrate, flour, yeast and water into a spiral mixer and mix for 3 minutes on slow speed and 6 minutes on fast speed. (Can also be made using Superdough.)
Add the butter and clear.
Allow the dough to rest for approx. 1 hour.
Knock back and add the raisins and peel.
Weigh off at 1 kg for a large panettone.
Place into round baking tins or panettone cases and prove for 45-50 minutes at 38°C / 90% relative humidity.
Bake for 25-30 minutes at 218°C.
Macphie recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.