Raspberry Puree 100% |
300g |
Yellow Pectine |
9g |
Sugar |
1.615g |
Glucose 40 de |
75g |
Dexstrose |
38g |
Salt |
103g |
Citric Acid |
12g |
Dolce Forno Maestro |
11.000g |
Water |
4.500g |
Yeast |
30g |
Egg Yolk |
2.800g |
Butter 82% m.g. |
3.400g |
Honey |
250g |
Pasta oro Orange |
300g |
Raspberry Cubes |
2750g |
Pepita essece 60% |
2750g |
BrioBig |
1000g |
Egg White |
600-650g |
Raspberry baked Cubes
Ingredients
Raspberry Puree 100%
300g
Yellow Pectine
9g
Sugar - 1
45g
Sugar - 2
270g
75g
Dexstrose
38g
Salt
3g
Citric Acid
12g
Preparation
- Heat the raspberry purée to approximately 30°C. Using an immersion blender, disperse the pectin previously mixed with the first portion of sugar into the purée.
- Bring the mixture to a boil, then add the dextrose, remaining sugar, salt, and glucose syrup.
- Cook the mixture until it reaches 72–74° Brix (approximately 105°C).
- Remove from the heat and add the citric acid solution, ensuring it is evenly and thoroughly dispersed.
- Pour the mixture into a frame placed on a silicone mat, starting from the edges and working toward the center.
- Dust the surface with cornstarch, then cut into 1 × 1 cm cubes.
Frist Dough
Ingredients
6500g
Water
3300g
Yeast
30g
Sugar
300g
Egg Yolk - a temperatura ambiente
500g
Butter 82% m.g. - soft
1200g
Preparation
- Start mixing DOLCE FORNO, the yeast, and two-thirds of the total water indicated in the recipe (approximately 2300 g).
- Once the dough begins to come together, gradually add the remaining water in several additions, continuing to mix until a smooth and well-developed structure is obtained.
- Add the sugar and egg yolks, previously mixed together, in three additions.
- Finish by incorporating the soft butter, adding it in 3–4 additions.
- Check that the final dough temperature is 26–28°C.
- Place the dough to ferment at 20–22°C for 12–14 hours with 70–80% humidity. If a humidifier is not available, cover the mixing bowl with plastic film.
- The dough should quadruple in volume.
- NOTES:
- It is recommended to prepare a fermentation indicator (“spy dough”) by placing 250 g of finished dough in a 1-liter measuring jug to verify that the dough has actually quadrupled in volume.
- It is advisable to start mixing in second speed, then switch to first speed during the final quarter of mixing.
- If the final temperature of the first dough exceeds 28°C, the first fermentation time should be reduced.
- When using spiral mixers or planetary mixers with a dough hook, it is necessary to reduce the water in the first dough from 3300 g to 3100 g.
Final Dough
Ingredients
4500g
Butter 82 m.g.
2200g
Egg Yolk - at room temperature
2300g
Sugar
1000g
Honey
250g
Salt
100g
Water
1200g
Pasta oro Orange - cesarin
300g
Raspberry Cubes
2750g
2750g
Preparation
- The following morning, the dough should appear slightly domed.
- Mix together the quantities indicated in the recipe of egg yolks, sugar, honey, salt, and orange paste (Pasta Oro Arancia).
- Add the required quantity of DOLCE FORNO to the first dough and mix for 5–10 minutes.
- Gradually add the water in several additions.
- Once the water has been absorbed, add the egg yolk and sugar mixture in multiple additions (approximately 500 g at a time).
- Incorporate the soft butter in several additions (about 500 g at a time) until a smooth and elastic dough is obtained.
- Check that the final dough temperature is 26–28°C. If the temperature is below this range, it is recommended to slightly warm the candied fruits and sultana raisins by placing them on a tray in the oven for 1–2 minutes.
- Gently incorporate the sultana raisins and candied fruits into the dough.
- Place the dough in a proofing chamber at 28–30°C for about 1 hour and 30 minutes, giving the dough folds every 30 minutes.
- Divide the dough into the desired portions, then round and place on trays or boards. Let rest for 10 minutes.
- Round once again and place into the appropriate paper molds.
- Proof in a proofing chamber at 28–30°C with approximately 70% relative humidity for 4–5 hours, until the top of the dough reaches about 1 cm below the rim of the mold.
If the proofing chamber does not have a humidifier, cover the dough pieces with plastic sheets. - Note:
Any additional flavorings considered necessary to further personalize the panettone may be added to the egg yolk emulsion.
Colomba Glaze
Ingredients
1000g
Egg White
600-650g
Preparation
- Whisk all the ingredients together until well combined.
- Cover well and store in the refrigerator until ready to use.
- Note: For a firmer glaze, it is recommended to prepare the mixture several hours in advance and allow it to rest in the refrigerator.
Davide Lista
Pastry Chef
Davide graduated in 2014 at the hotel school as a pastry chef, immediately enters the world of work as an apprentice in an artisan pastry, then growing in more and more structured realities and with different outlets, bu
