First dough (evening dough)

Ingredients: First dough (evening dough)

  • 520 g
    sourdough

Preparation: First dough (evening dough)

Start with the right sourdough: the yeast must be ready.

Ingredients: First dough (evening dough)

  • 185 g
    flour
  • 590 g
    sugar

Preparation: First dough (evening dough)

Add flour, water and start kneading the dough until a gluten mesh starts forming.

Ingredients: First dough (evening dough)

  • 565 g
    butter
  • 895 ml
    water at 24 °C
  • 480 g
    egg yolks

Preparation: First dough (evening dough)

Add the butter, which has to be creamy, and then the egg yolks.

When this is done, the evening dough is ready. Put it in a bucket and make a mark where the dough level is so that you can see the difference after proofing. Always wait for the dough until it is three and half or four times the original volume. This takes 8 to 12 hours.

Second dough

Ingredients: Second dough

  • 710 g
    flour
  • 850 g
    butter
  • 38 g
    salt
  • 24 g
    malt flour
  • 58 g
    invert sugar
  • 120 g
    orange zest

Preparation: Second dough

After the wait, take the dough and create a glutinous mesh again, meaning that the dough needs to become elastic and smooth.

Test it by taking the dough, and pull it so it stretches without breaking.

Ingredients: Second dough

  • 590 g
    sugar
  • 106 g
    honey
  • 7 g
    lemon zest
  • 7 g
    orange zest
  • 4 piece(s)
    vanilla

Preparation: Second dough

Add the sugar and the flavourings: honey, orange zest, vanilla and lemon zest.

Ingredients: Second dough

  • 710 g
    egg yolks
  • 58 g
    cream

Preparation: Second dough

Add the yolk with the cream and complete the mixture.

Flavours

Ingredients: Flavours

  • 18 g
    ground coffee
  • 80 g
    Coffee Paste

Preparation: Flavours

Add the ground coffee and the coffee paste.

Wait for the paste to have a uniform colour.

Ingredients: Flavours

  • 1 kg
    Callebaut Crema W2
  • 2,59 kg
    candied apricot

Preparation: Flavours

Add Carma™ white Nuit Blanche chocolate and the candied apricots and keep mixing.

Put the dough in a bowl and let it rise for 1 hour.

Brushing

Cut the dough, weigh it around 520-530 g as this time we want to make a 500 g panettone.

Round it and put it in the moulds to let it rise for 4-6 hours. 

Ingredients: Brushing

  • 100 g
    Egg

Preparation: Brushing

Brush it with egg, put the decorations on, and cut a cross on top. 

Then bake it at 170-175 °C for about 35-40 minutes. 

Ingredients: Brushing

  • 150 g
    Chocolate decorations

Preparation: Brushing

When baked, take it out and put it on the special grid for Panettone to be turned upside down so that it does not go flat. Ready to be cool and wrapped!

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