Our Recipes Orange/Mango Panettone
Blog: Salta in Padella
|Molino Soncini Cesare Cake Line Panettone flour||230g (first working) + 55g second working|
|candied orange and mango peels||250g|
|butter (store for two hours out of the fridge before use)||137g (first working) + 27g second working|
|egg yolks||123g (first working) + 25g second working|
Ingredients for the filling/topping
100g lemon honey, 50g candied orange, 1 grated orange peel, 1 grated lemon peel, 1 grated mandarin peel, 1 vanilla stick
Place some spoonfuls of flour, all the water, the beer yeast, one-third of the yolks in the mixer bowl of a dough-maker: work it all together to form an elastic dough: add a little sugar, work again, add a little of the egg yolks, work again, and now slowly slowly add the rest of the sugar, the flour and yolks: allow them to absorb slightly before working them together. Now you can slowly add pieces of the butter, waiting for each to be absorbed before adding the next. The result will be a smooth and uniform dough. Place it in a buttered bowl, cover with cling-film, and allow to rise in the oven at 28°C overnight until it triples in volume. This can take 10-12 hours, but you need to check the temperature if making this recipe outside summer. While it is rising, whisk the honey and candied orange together, before adding the three types of grated peel: stir them in, before adding the vanilla seeds, stir again, and refrigerate overnight. Remove the flavouring from the fridge, so that it can reach room temperature. While it warms up, place the dough made the previous day in the mixer bowl of your dough-maker: add a little flour and knead it until it is absorbed. Add the yolks and the sugar, always working it over. Now slowly add the flavouring mix, working it as you proceed. Add pieces of the softened butter, allowing each to be absorbed before adding the next. Once done, remove from the dough-machine, cover with clingfilm, and leave to rise again at 28°C for one hour. Once risen, place the dough on a work surface, and stretch it out, leaving it to air for 15 minutes. Now divide it into two, and form into loaves, before leaving it to rest for another 15 minutes. Round each loaf out, and leave to rest for a quarter of an hour. Place in fluted paper cases, and leave to rise at 28/30°C until the expanded dough is 1cm from the case edge. Remove and leave to air for 30 minutes. Now shape the loaves into the traditional sloped form as you desire. Cook for 55-60 minutes (for 1kg), or 40-45 for 500grams (place a bowl of hot water in the oven to ensure the necessary humidity levels). If the panettone start to brown after 10 minutes of cooking, cover with baking foil, and remove from the oven 5 minutes before the end of the times suggested here. Their core temperature at the end should be 92/94°C. Once cooked, turn them over using skewers, and leave to stand for 6-8 hours. Serve once cooled, and within two days of cooking. You can keep them soft by storing closed in a propylene bag.
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