The Kitchen - Panettone

First dough:

250g flour

170g water

20g verse gist

Second dough:

500 g flour

150g sugar

1 teaspoon salt

4 and egg yolks 1 time protein

170g butter

170g water

20g verse gist

gekonfijt fruit, orange peel and candied lemon, chocolate pearls, music, almonds, etc.. .......

1 teaspoon vanilla sugar

a good dash of orange blossom water

zest of one lemon.

Preparation of the first dough:

Put the water and yeast together, mix well and add the flour then add. When you have a ball of dough is formed, do it in a resealable bag and let it rest in the refrigerator for 24 hour.

Second dough:

Verdun in warm water suiker en gist.

Add the butter and flour and mix with the first dough with a mixer.

Then add the yolks and whites there.

Then add the chocolate, suiker vanilla, lemon peel and candied fruits, or cut into pieces and drizzle of orange blossom water.

Mix well.

Record high tins.

Pour the batter into the pan and let it 45 minutes or until doubled in volume.

Cover with foil and preheat the oven to 200 º C.

Then to decrease 180 º when you put the pan in the oven for about 1 hour.

Print Options:

Panettone