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ingredients

IngredientsQuantity
Flour1000g
Water (+/- 30°C)350g
Egg Yolks400g
Tradizy® Panettone 40g
Salt10g
Sugar220g
Butter300g
Dried Apricots325g
Roasted Whole Almonds 325g
Macaronade toppingQuantity
Almond powder250g
Icing sugar250g
Egg white250g
Whole almond with skin250g

FEATURED PRODUCTS

Apricot & Salted Caramel Panettone

Serving Size

16 pieces

Time Required

4 hours 30 minutes

Serving Suggestion

Perfect as a sweet gift or afternoon snack, delicious with tea or dessert wine

Preparation

  1. In a spiral mixer, combine flour, water, egg yolks, Tradizy® Panettone Blend, salt, and two-thirds of the sugar. Mix for 6 minutes until combined.
  2. Add the remaining sugar and continue mixing for another 7 minutes.
  3. Add butter and mix for 7 minutes until smooth.
  4. Gently add dried apricots and roasted whole almonds, mix for 1 minute.
  5. Check dough temperature is 28°C, then ferment 60 minutes at 30°C.

Shaping

  1. Divide dough into 16 portions, lightly shape, and rest 30 minutes.
  2. Shape each into a ball, place into molds, and proof 2 hours 30 minutes at 30°C with 85% humidity.
  3. Prepare macaronade topping: mix almond powder, icing sugar, egg white until smooth.

Baking

  1. Pipe macaronade on top, sprinkle with rock sugar, icing sugar, and whole almonds.
  2. Bake at 180°C, then reduce to 155°C for 50 minutes until golden brown.

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← back

Apricot & Salted Caramel Panettone

Serving Size

Time Required

Serving Suggestion

Preparation

  1. In a spiral mixer, combine flour, water, egg yolks, Tradizy® Panettone Blend, salt, and two-thirds of the sugar. Mix for 6 minutes until combined.
  2. Add the remaining sugar and continue mixing for another 7 minutes.
  3. Add butter and mix for 7 minutes until smooth.
  4. Gently add dried apricots and roasted whole almonds, mix for 1 minute.
  5. Check dough temperature is 28°C, then ferment 60 minutes at 30°C.

Shaping

  1. Divide dough into 16 portions, lightly shape, and rest 30 minutes.
  2. Shape each into a ball, place into molds, and proof 2 hours 30 minutes at 30°C with 85% humidity.
  3. Prepare macaronade topping: mix almond powder, icing sugar, egg white until smooth.

Baking

  1. Pipe macaronade on top, sprinkle with rock sugar, icing sugar, and whole almonds.
  2. Bake at 180°C, then reduce to 155°C for 50 minutes until golden brown.

ingredients

IngredientsQuantity
Flour1000g
Water (+/- 30°C)350g
Egg Yolks400g
Tradizy® Panettone 40g
Salt10g
Sugar220g
Butter300g
Dried Apricots325g
Roasted Whole Almonds 325g
Macaronade toppingQuantity
Almond powder250g
Icing sugar250g
Egg white250g
Whole almond with skin250g

FEATURED PRODUCT

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