“Ginger & Toffee Panettone”

Original recipe by Eric Ortuño
Pastry Chef & Learning Director 
Associate Founder of l’Atelier Barcelona
Relais Desserts International

 

Natural sourdough for Panettone

Immerse the natural sourdough at 28 ºC with 1g sugar per liter water during 30 minutes.

1st refreshment of the dough

Knead 1 kg of sourdough with 1,300 kg flour and 572 g water.
Leave to ferment for 3 hours and 45 minutes at 28 ºC.

2nd refreshment of the dough

Knead 1 kg of sourdough with 1,300 kg flour and 572 g water.
Leave to ferment for 3 hours and 45 minutes at 28 ºC.

3rd refreshment of the dough

Knead 1 kg of sourdough with 1,500 kg flour and 660 g water.
Leave to ferment for 3 hours and 45 minutes at 28 ºC.

1st mix of the dough

• Flour special Panettone - 3200 g
• Sugar - 1000 g
• Butter - 800 g
• Water at 20 ºC - 1600 g
• Fresh egg yolks - 400 g
• Natural sourdough - 1000 g
• Enzymatic malt flour - 50 g

Knead the flour with the malt flour, the sugar and the water.
Work the dough to give it elasticity and add the sourdough.
Stir in half of the egg yolks.
Work the dough to give it elasticity and incorporate the other half of the yolks.
Work the dough again to give it elasticity.
Stir in the butter.
Leave to ferment at 28 ºC for 11h -12 h.

Total weight of the 1st kneading: 8050 g

2nd mix of the dough

• Flour special Panettone - 800 g
• Sugar - 400 g
• Honey - 400 g
• Vanilla paste Soc Chef - 12 g
• Butter - 2600 g
• Salt - 60 g
• Egg yolks - 1000 g
• Candied ginger Soc Chef - 1200 g
• Candied lemon Soc Chef - 1200 g
• Caramel chunks Soc Chef - 1200 g
• Candied lemon Soc Chef grinded to become a lemon paste - 400 g
• Water - 400 g

Add flour to the dough.
Work the dough to give it elasticity.
Stir in a third of the yolks.
Add sugar and a third of the yolks.
Add the honey and the rest of the yolks.
Stir in the butter mixed with the salt and lemon paste.
Stir in the candied fruits.
Let stand for 30 minutes.
Divide the dough into 750 g pieces and shape into balls.
Let stand for 30 minutes at 30 ºC.
Shape into balls.
Put the balls in a paper panettone mold.
Leave to ferment at 28 ºC for 5 hours.

Total weight of the 2nd kneading: 14000 g

Glaze

• Whole almond powder - 500 g
• Sugar - 600 g
• Maïzena - 75 g
• Corn flour - 75 g
• Sunflower oil - 50 g
• Egg whites - 400 g

Mix all the Ingredients and leave to rest in the fridge.

Finishing

Glaze and put on the top 1 edible gold leaf sheet Soc Chef.
Cook at 150 ºC during 1 hour (inside temperature should be 96 ºC).

Download this recipe in PDF