Panettone recipe by Giuseppe Zippo

High production and baking uniformity are serieR rotary oven features. This model has been chosen by Giuseppe Zippo, the famous Pastry Chef from Salento.

“I have started my adventure many years ago with a Moretti oven with 3 trays, then I chose serieR because it’s the only oven that guarantees excellent products with a super high productivity. During Christmas period, I bake over 14k panettone”.

Let’s see his tasty recipe of this seasonal Italian cake with all the settings for serieR

INGREDIENTS for 1 kg panettone (to multiply according to your needs)

Refreshments

1st refreshment
15 g wheat flour 00 380 w p / l 0.65
15g yeast
5.25g water

Add all the ingredients for about 8-10 minutes at a temperature of 26°C / 28°C.  Let it rise for approximately 3.30 hours at 27°C until the volume has risen one-half.

2nd refreshment (after to 3.30 hours)
30g wheat flour 00 380 w p / l 0.65
30g yeast
13.5 g water 

Proceed with the same steps as above, then knead all the ingredients for about 8-10 min. Let it rise again for about 3.30 hours at 27°C (until the volume has risen one-half of the initial).
Once you finish this step proceed with the 3rd refreshment.

3rd refreshment (ca. 4 hours after the 2nd one)
Butterfly pan 00 380 w p / l 0.65 70 g
70g yeast
31.5g water 

Once you have mixed all the ingredients, keep away a bit of yeast to use it as starter for the next preparations. Rise the leftover dough for another 3.30 hours.
Once the refreshments are done, proceed with the dough.

Dough
1st dough (ca. 3.30 hours from the 3rd refreshment)
218,1 g wheat flour 00 380 w p / l 0.65
72.7g sugar
58.2g butter
72.7 g water
69.1g yeast
58.2 g yolks
4.4g malt extract

1st dough total 553.2g

1. 1. Mix: sugar, malt extract, yolks and 400g butter for 5 minutes.
   2. Add the yeast and knead for a few minutes. Pour in the flour and 500g of water.
   3. Mix everything for 15 minutes, add 227g of water and 182g of butter.

• Let the dough rise at 25°C for 12 hours until it has almost doubled in size. Then spread the surface with butter and keep the dough at 4°C for one hour.

2nd dough (after 13.30 hours from 1st dough)
17.4 g wheat flour 00 380 w p / l 0.65
25.4 g yolks
21.8 g sugar
7.3g invert sugar
7.3 g orange honey*
18.2g anhydrous butter  17°C mp 99.97% mg
1,5g grated orange zest
1.5g grated lemon zest
87.2 g single cream 35,1% mg
2.5 g salt
29.1 g single cream butter (animal fat 82%)
29.1g orange paste
0.6g vanilla pod
145.4g dried figs
152.7g candied orange 9×9 cubes 

Total 1100 g

1. Knead the 1st dough for about 17 minutes until the dough is firm and does not break when you stretch it.
2. Add the yolks and mix for 5 minutes.
3. Add sugar, invert sugar and salt: incorporate for 7 minutes.
4. Pour the single cream gently, in order to not break the gluten network.
5. Mix the butter with the orange paste, vanilla and honey.
   *Attention: this orange honey was obtained by emulsionating the liquid butter, orange and lemon zest, so it must be prepared in advance, at least 12 hours before the dough.
6. Mix everything for 7-8 minutes, until well blend.
7. Add the fruit and stir it for 1-2 minutes.
8. Place the resulting dough in a container and keep at a temperature of 32°/35°C.
9. Portionate the dough and place it on the wooden board for 15-20 minutes at room temperature.
10. Divide the dough and put it in the panettone paper moulds: store in a prover at 28°C for 5-6 hours.
11. Before baking  panettone, place the dough at a cold temperature for 15 minutes.
12. Bake at 175°C for 50 minutes. Remove from the oven and turn.