Group 1
Ingredient
KG
Fruit (Raisins, Sultanas or Currants)
2.500
Mixed Peel
0.800
Total Weight: 3.300
Group 2
Ingredient
KG
Flour
5.000
0.400
0.100
Water (variable)
3.000
Butter (Softened)
0.250
Sugar
0.500
Total Weight: 9.250
- Cover Group 1. in warm water for 15 minutes, then drain thoroughly.
- Place Group 2. ingredients into a mixing bowl & mix until full development is achieved (Dough Temperature 30-31º C). Reducing water content will reduce shelf life.
- Add Group 1. and slowly combine on slow speed in reverse (Take care not to damage the fruit).
- Remove from mixer. Allow dough to recover for 5 minutes.
- Scale and mould into 650g cobbs and place into Panettone papers, 6 to a tray.
- Proof for 30-40 minutes. Variable. Dry prove where possible.
- Remove from prover and cut a cross into the top.
- Bake at 180 º C for 30-40 minutes.
- Wash or spray liberally with Bakels Liquid Bun Glaze. Traditionally butter is used to prolong shelf life.
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