Pannetonne – Standard Recipe

Ingredients for 1800 gms dough

QtyUnitDescription
0.04KGSREFINED FLOUR
0.0025KGSSALT
0.015KGSYEAST
0.12LITREMILK
0.11KGSEGG
0.11KGSEGG YOLK
0.075KGSCASTER SUGAR
0.15KGSBUTTER
0.115KGSCHOPPED PEEL
0.075KGSRAISIN

Method

  • Mix all the ingredients in the dough mixer except the butter
  • Knead the dough for 5 minutes on slow speed or until the gluten has formed.
  • Add half the amount of the softened butter and knead again till a smooth dough is obtained
  • Keep the dough for proofing, knock back and rest again
  • Scale a dough and fill into greased cylinderical moulds.
  • Keep it for proofing
  • Glaze with egg wash and dot it with softened butter
  • Bake at 200º C for 15-20 min.
  • When it it is hot brush remaining melted butter on top and serve