Panettone con glassatura la cioccolato fondente

First dough:

175 g of sugar
260 g of water
500 g of Manitoba flour
115 g sourdough, refreshed three times
1 g of brewer’s yeast
175 g of butter

Second dough:

3 g of salt
70 g of sugar
100 g of honey
175 g of butter
110 g of yolk
150 g of candied fruit
150 g of raisins
1 sachet of vanilla

For the glaze:

400 g of dark chocolate
50 g of cream
70 g of chocolate chips.

PROCEDURE for the panettone with dark chocolate glaze:

N.B .: it is important for the panettone dough that all the ingredients are very cold, also keep the flour in the fridge.

DAY 1: carry out the obligatory mother yeast refreshments!

At 8.00 am First refreshment of the rising mother yeast in 4 hours must triple the temperature 28 °

At 12:00 Second refreshment of the rising mother yeast in 4 hours must triple the temperature 28 °

At 16:00 Second refreshment of the rising mother yeast in 4 hours must triple the temperature 28 °

panettone

Let’s start with the first dough:

Dissolve the sugar in the water at 22 ° C and pour in the mixer with the flour. Add the yeasts.

Start kneading with the hook at medium-low speed 2

panettone

Work for 15 minutes, until the dough becomes compact and smooth and the gluten begins to string together.

Add the butter 3 times and always wait until the previous part has been absorbed by the dough.

Do not exceed the temperature of 24/26 ° C during processing.

Panettone with dark chocolate glaze

Leave to rise covered with cling film at 24/26 ° C, for about 10/12 hours. The dough will have to triple.

Let’s start with the second dough:

Check the temperature of the first dough must not exceed 26 ° then cool the leavened dough for 30 minutes in the fridge.

Soak the raisins in water for about 30 minutes. As soon as the time has passed, dry it on a clean cloth.

Put the leavened dough in the mixer and add the salt, honey and vanilla.

Start working for about 20 minutes, hook speed 2. The dough should be smooth and well strung.

Panettone with dark chocolate glaze
Add sugar and half the egg yolks, then the soft butter (125g) and half the egg yolks again.
String the dough, during the stringing it must not exceed 24 degrees otherwise cool in the refrigerator. Once well strung add the fruit (raisins and candied fruit) and mix quickly.

Prepare the pieces. For the 750 g mold, add 850 g of dough.

Let it rest on a surface at 28 ° C for 60 minutes (spot welding).

Pirl the loaves and put in the cups.

Leave to rise covered with cling film at 24/26 ° C, for about 6/8 hours. The dough must reach the edge of the mold. Now remove the foil and let it dry for 15 minutes to form the crust.

Bring the oven to 170 °, pierce the panettone with the special tongs. cross cut the upper part and insert some pieces of butter. Cook for 40 minutes. the internal temperature must be 95 ° when the panettone is ready. After cooking, turn it immediately. Leaving it in that position for 10 to 12 hours.

As soon as it is cold, prepare the glaze by placing the chocolate with the cream and half the chopped hazelnuts in a bain-marie. Allow to cool and then pour over the panettone, immediately cover with the remaining chopped hazelnuts.

If not packaged, consume within two days.

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