Recipe review: charcoal Milan panettone

The Pastry Chef July August 2015

Silverio Rico/University of Tastes, Edoardo Pastry Shop

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A great Italian pastry classic in a Black version: Panettone in evening dress.

MILAN PANETTONE WITH VEGETABLE COAL double dough.

RECIPE FOR ABOUT 27 KG. OF BREADS

1ST DOUGH

Dolci Talenti flour ideal for Panettone 5,350 g

Vegetable Charcoal 80 g

Caster sugar 1,500 g

Egg yolks 1,150 g

Fresh water 2.5 l

Sourdough 2,250 g

Creamed butter 1,650 g

Final dough temperature 26°c

2ND DOUGH

Dolci Talenti flour ideal for Panettone 2,650 g

Vegetable charcoal 40 g

Caster sugar 1,550 g

Egg yolks 1,150 g

Salt 50 g

Water 1.250 l

Creamed butter 1,650 g

Orange lemon vanilla flavoring to taste.

Chilean rum grapes 3,500 g

Natural candied orange cubes 1,500 g

Natural candied citron cubes 1,500 g

Vegetable Charcoal Icing

Caster sugar 1,000 g

Roasted almonds 500 g

Weak flour 200 g

Vegetable charcoal 15 g

Albumen to taste.

Pass the caster sugar and roasted almonds through the refiner combine the flour with the charcoal and finally add the egg white until the desired consistency is reached.

PROCEDURE

Working the yeast with the egg yolks and sugar, add the flour already mixed with the charcoal and water. When the dough has gotten “ropey,” add the butter several times. The dough should be smooth, remain soft and dry. Place it back in a capacious container and let it rise in the leavener for 10 to 12 hours. The dough will be ready when it has tripled in volume.

Mix with the rest of the ingredients of the 2nd dough let it take “rope” before adding the water and butter. When dough is ready (check gluten mesh) add fruit and knead briefly.

Let the dough rest (dotting) for 30 to 40 minutes, then divide into the desired weights and place in the paper bottoms, place in the leavener for 5 to 6 hours at 30°C with 75 percent humidity. When the rounded top of the panettone slightly exceeds the edge of the bottom put the previously prepared icing and granulated sugar, then dust with powdered sugar and bake at 180°-190°C for about 50 minutes. When baked, turn the panettoni upside down with the appropriate pins at least 12 hours after baking. For successful baking, only raw materials of superior quality should be used.