Learning Objective
Learn how to turn your first panettone dough into your second and add any inclusions.
By now, your dough will have been sitting for 14-16 hours at 20-22 degrees Celsius, it should have quadrupled in size. This is the exciting part of the panettone process as you can now add your inclusions. Typically, panettone is flavoured with candied orange and lemon peel and sultanas or raisins, but why not try making a savoury panettone?
Equipment:
- Stand mixer
- Digital scales
- Dough scraper
- 4 bowls for panettone to rest in
Ingredients:
- 250g strong panettone flour
- 210g free-range organic egg yolks
- 135g sugar
- 1/2 tsp vanilla powder
- 40g honey
- 12g salt
- 150g butter
Inclusions:
- 500g sultanas
- 330g candied orange peel
Instructions:
- Add the dough to your mixer with all your flour. Mix on low speed for 15 minutes. You want to add your ingredients slowly, ideally in 3 stages. First, add the eggs, then the sugar, vanilla powder, honey and salt mix, and finally add the butter. Everything should be added in 3 stages, incrementally, to allow the ingredients to incorporate fully.
- Then you can add any inclusions by adding them gradually into the mixer. Adding them gradually will help to distribute the inclusions evenly. First, add the sultanas and mix for 2 minutes, then add the candied orange peel and mix for a couple of minutes. Always be aware of the temperature of your dough. Check the temperature doesn’t surpass 27-28 degrees Celsius, the DDT for panettone.
- Using your dough scraper and your scales, divide your dough into 4 panettone.
- Grease your bowls with a little butter. Place each panettone in a bowl. Leave to rest for 20 minutes before moving on to shaping your dough.
Learning Outcome
You will now know how to turn your first panettone dough into your second and add any inclusions.
