Pistachio Panettone
Procedure
- 500 g Farina manitoba
- 250 g Water
- 75 g soft butter
- 150 g sugar
- 10 g Sale
- 40 g soft butter
- 20 g Brewer's yeast
- 5 drops Panettone
- Raisins
- Candied fruit
- Chocolate chips to taste
- Place water, yeast, egg yolks and 75 grams of butter in the bowl and mix for one minute at 37°C, speed 3. Add the flour, salt and flavouring and mix for 3 minutes at speed S...
- Place water, yeast, egg yolks and 75 grams of butter in the bowl and mix for one minute at 37°C, speed 3. Add the flour, salt and flavouring and mix for 3 minutes at speed S...
- Place water, yeast, egg yolks and 75 grams of butter in the bowl and mix for one minute at 37°C, speed 3. Add the flour, salt and flavouring and mix for 3 minutes at speed S...
- Place water, yeast, egg yolks and 75 grams of butter in the bowl and mix for one minute at 37°C, speed 3. Add the flour, salt and flavouring and mix for 3 minutes at speed S...
- Place water, yeast, egg yolks and 75 grams of butter in the bowl and mix for one minute at 37°C, speed 3. Add the flour, salt and flavouring and mix for 3 minutes at speed S...
- Place water, yeast, egg yolks and 75 grams of butter in the bowl and mix for one minute at 37°C, speed 3. Add the flour, salt and flavouring and mix for 3 minutes at speed S...
- Place water, yeast, egg yolks and 75 grams of butter in the bowl and mix for one minute at 37°C, speed 3. Add the flour, salt and flavouring and mix for 3 minutes at speed S...
- Place water, yeast, egg yolks and 75 grams of butter in the bowl and mix for one minute at 37°C, speed 3. Add the flour, salt and flavouring and mix for 3 minutes at speed S...
Put the water, yeast, egg yolks and 75 grams of butter into the jug and mix for one minute at 37°C, speed 3.
Add the flour, salt and flavouring and mix for 3 minutes on Spiga speed.
Let the dough rise in the bowl for at least 3/4 hours in the oven with the light on.
Once the time has passed, add the sugar and 40 grams of soft butter and knead for 3 minutes on Spiga speed.
Let it rise again for 3/4 hours with a blanket on top.
Remove the dough and place it in the panettone mold, let it rise until it reaches the EDGE, place a small pan of boiling water inside the oven and change the pan every time it cools, until the pan is finished.
Preheat the oven to 180°C for 40-45 minutes, pay attention and do the toothpick test.
Use steel buckets and infiltrate them inside as soon as it comes out of the oven, helping yourself with pans to turn your panettone upside down all night.
