Panettone

Name: Panettone
Yield: Makes 12 lb 6½ oz/5.63 kg dough. DDT: 78°F/26°C
Ingredients: eggs; orange zest purée; lemon zest purée; butter; sugar; glucose syrup; raisins; golden raisins; milk; malt syrup; egg wash; candied orange peel; unsalted butter; bread flour; salt; sponge; candied lemon peel; milk; instant dry yeast

Preparation info

Makes
12 lb
dough. DDT: 78°F/26°C

Difficulty
Easy

Appears in

Baking & Pastry

By Culinary Institute of America

Published 2015

About

Ingredients

Ingredient	Baker’s %	U.S.	Metric
Sponge

Bread
Vegetarian

Method

To prepare the sponge, mix the flour, milk, and yeast with the dough hook attachment on low speed or 2 minutes on low speed and 1 minute on medium speed. Cover and ferment at 75°F/24°C until the sponge has risen and just begun to recede, about 30 minutes.
To prepare the final dough, combine the sponge, flour, eggs, milk, yeast, salt, orange and lemon zests, and