Apricot and Coffee
Recipe
First dough (evening dough)
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Start with the right sourdough: the yeast must be ready. |
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Add flour, water and start kneading the dough until a gluten mesh starts forming. |
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Add the butter, which has to be creamy, and then the egg yolks. |
When this is done, the evening dough is ready. Put it in a bucket and make a mark where the dough level is so that you can see the difference after proofing. Always wait for the dough until it is three and half or four times the original volume. This takes 8 to 12 hours. |
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Second dough
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After the wait, take the dough and create a glutinous mesh again, meaning that the dough needs to become elastic and smooth. |
Test it by taking the dough, and pull it so it stretches without breaking. |
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Add the sugar and the flavourings: honey, orange zest, vanilla and lemon zest. |
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Add the yolk with the cream and complete the mixture. |
Flavours
| ingredients | preparation |
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Add the ground coffee and the coffee paste. |
Wait for the paste to have a uniform colour. |
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Add Carma™ white Nuit Blanche chocolate and the candied apricots and keep mixing. |
Put the dough in a bowl and let it rise for 1 hour. |
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Brushing
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Cut the dough, weigh it around 520-530 g as this time we want to make a 500 g panettone. |
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Round it and put it in the moulds to let it rise for 4-6 hours. |
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Brush it with egg, put the decorations on, and cut a cross on top. |
Then bake it at 170-175 °C for about 35-40 minutes. |
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When baked, take it out and put it on the special grid for Panettone to be turned upside down so that it does not go flat. Ready to be cool and wrapped! |
