Ruby Panettone

level 3

Recipe components

Almond crust

IngredientsPreparation
  • 365g
    strong flour
  • 155g
    softened butter
  • 105g
    sugar
  • 180g
    water

Mix

  • 105g
    sourdough

Mix until you have a smooth and homogeneous dough. 

  • 90g
    egg yolks

Mix til you have a smooth and homogeneous dough. Let rise at 28°C until it triples its volume. (More or less 10 hours) 

  • 130g
    strong flour
  • 50g
    water
  • 2pod(s)
    vanilla
  • 5g
    lemon zest
  • 7g
    orange zest

Mix with the risen dough til you have a smooth and homogeneous dough. (15 min. more or less). 

  • 40g
    honey
  • 100g
    sugar
  • 30g
    egg yolks

Mix til you have a smooth, elastic and homogeneous dough. (5 min. more or less)

  • 215g
    softened butter
  • 30g
    egg yolks

Mix til you have a smooth, elastic and homogeneous dough. (5 min. more or less) 

  • 5g
    salt
  • 30g
    egg yolks

Mix til you have a smooth, elastic and homogeneous dough. (5 min. more or less)

  • 15g
    water

Mix til you have a smooth, elastic and homogeneous dough. (5 min. more or less)

  • 200g
    Candied orange peel
  • 200g
    raisins

Mix.

Cut 1 kg portions and put them on a tray. Let rest at 28°C for 1 hour, then let rest at room temperature for 30 minutes. Round the dough and let rise at 28°C for 6 hours. Bake at 175°C until the inner temperature reaches 92°C. When the panettone is well baked turn it upside down using the specific pins. Let the panettone cool down upside down for 10 hours. Fill the panettone with ruby filling.