GIANDUIA PANBRIOCHE

Knead DOLCE FORNO MAESTRO, yeast and 2/3 of the dose of water indicated in the recipe.

When the dough begins to take shape, pour the remaining water gradually in more than once and keep on kneading until the dough is well-combined and smooth.

At the end, add softened butter in 2-3 times.

Make sure that the temperature of the dough is 26-28°C.

We suggest to cut out a 250g piece of dough and to put it into a 1L jug to check the pace of the leavening.

Let rise for 2 hours at 28-30°C with the 70-80% in the proofer room, until the dough triples its initial volume.

The next morning, the dough shall be slightly curved.

Add DOLCE FORNO MAESTRO to the first dough and knead for 5-10 minutes.

When well-combined, add sugar, salt and 1kg of egg yolk, then knead for about 10 minutes.

Pour the remaining egg yolk gradually in more times (about ½ kg each time).

Add softened butter gradually in more times (about ½ kg each time) and knead until the dough is smooth.

Make sure that the temperature of the dough is 26-28°C.

At the end, gently combine raisins, dried apricot and RENO CONCERTO GIANDUIA LATTE.

Let the dough rest at 28-30°C for about 30 minutes.

Divide the dough into portions of the required size and roll each portion up into into a ball shape (consider 1.1kg of dough to make a 1kg panettone).

Roll them up tight again and transfer into the specific paper moulds.

Put in the proofer room at 28-30°C with relative humidity of about 70%, until the top of the dough nearly leans out of the edge of the mould. If the proofer room is devoid of humidifier, cover the dough with plastic sheets.

N.B. If you want to add some flavourings to personalize your products, you can add them to the second dough.

Warm CHOCOSMART CIOCCOLATO at 35°C then add CHOCOCREAM CRUNCHY.