PANETTONE PUMPKINSPICE
End of year special Panettone brought to you by Federico & Lars.
Difficulty level
End of year special Panettone brought to you by Federico & Lars.
Ingredients
| DOLCE FORNO | g 6500 |
| water | g 2400 |
| caster sugar | g 500 |
| egg yolk | g 1600 |
| unsalted butter 82% fat - soft | g 2000 |
| yeast | g 30 |
Preparation
Knead DOLCE FORNO , yeast and all the water for 5-10min.
When the dough is stiff add sugar and then gradually the yolks ,keep kneading until the dough is well-combined and smooth.
At the end, add softened butter in 3-4 times.
Make sure that the temperature of the dough is 26-28°C.
Let rise in a proover for 12-14 hours at 22-24°C with the 70-80% of relative humidity.
If the proofer room is devoid of humidifier, cover the dough with a plastic cloth.
The dough shall quadruple its initial volume.
Ingredients
| VIENNESE | g 2820 |
| JOYPASTE DULCE DE LECHE | g 180 |
Preparation
Mix the ingredients using a planetary mixer equipped paddle.
Spread the mass to a thickness of 0.5cm and portion into cubes.
Leave to dry for 12 hours.
Ingredients
| DOLCE FORNO | g 3500 |
| water | g 800 |
| egg yolk | g 1250 |
| honey | g 350 |
| salt | g 110 |
| sugar | g 700 |
| spices - pumpkin spice mix | g 85 |
| unsalted butter 82% fat - soft | g 1700 |
| walnuts | g 2000 |
Preparation
Add DOLCE FORNO and water to the first dough and knead for 5-10 minutes.
Once the ingredients have been absorbed, add sugar, honey and salt and a part of the yolk.
The remaining yolk will have to be inserted in 2 times.
Add the butter mixed with the pumpkin spice in 3 stages.
Finally add the dulce de leche inclusions and the walnuts.
Let the dough rest in the proover room at 28-30°C for about one hour.
Divide the dough into 1100g portions and roll each portion up into into a ball shape.
Move onto boards or trays and leave to rest in the proover at 28-30°C for another 10-15 minutes.
Roll them up tight again and transfer into 1kg paper moulds.
Put in the proofer room at 28-30°C with relative humidity of about 70-80% for 3-4 hours, until the top of the dough nearly leans out of the edge of the mould (1 cm below). If the proover is devoid of humidifier, cover the dough with plastic sheets.
When the panettones are fully proved leave them to rest at room temperature for 20-25 minutes until a light film forms over the surface.
Score the surface using a sharp knive.
Bake at 165-185°C for 50-55 minutes or until reached the internal temperature of 92-95°C.
Once baked hang them upside-down using the specific rack.
Cool the complitly for 8-10 hours.
Decorate with royal icing and PUMPKIN 3D DOBLA.
Creative pastry chef and Mixologist
