Ruby Panettone

Mix

Mix until you have a smooth and homogeneous dough. 

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

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

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

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

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

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

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.