Panettone

Italian "Luxury" Cake

DEL VECCHIO’S BAKERY HAS DESSERT COVERED WITH ITS CLASSIC PANETTONE

SPONGE STARTER INGREDIENTS:
2 pk dry yeast
½ cup warm milk (115°)
1 Tbsp honey
½ cup bread flour

INSTRUCTIONS:
Mix together and proof (the process of checking whether or not yeast is still active by mixing it in warm water) to double in volume. 

DOUGH INGREDIENTS:
¼ cup sugar
2 tsp salt
4 eggs
1 cup all-purpose flour
1 cup bread flour
4 oz sweet butter
½ cup raisins 
¼ cup semi-sweet chocolate chips
½ cup candied green and red cherries
½ cup walnuts

INSTRUCTIONS:
Mix the starter with a hook and add butter after gluten starts to develop. Add nuts and fruit and mix to incorporate. Put in a warm place to raise, allowing to double in volume. Roll into a ball and place onto a papered sheet pan. Brush with standard egg wash and proof again. Bake at 350°
for 12-15 minutes. 

Leave a Reply

Your email address will not be published. Required fields are marked *