Method:

• Mix all the ingredients (apart from the dried fruit) to a well developed dough (Suggest 3 slow and 5 fast on a spiral mixer).
• A dough temperature of 26°c is recommended.
• Mix in the fruit for one minute on slow speed.
• Scale the dough to 400g.
• Rest dough for 10 minutes under cover.
• Mould into a round with a smooth seam underneath
• Place into Panettone Cases
• Glaze Panettone with Zeelandia Ovex RTU glaze, before proof.
• Prove for 60 minutes +/- at 35°c 80% rH
• Cut a shallow cross on each panettone using a sharp serrated knife.
• Bake at 160°c for deck ovens for 40 minutes +/-

Tips:

• Process dough efficiently to avoid skinning.
• Soak the dried fruit in water overnight and drain well before adding     to the dough. This gives excellent softness and eating quality.
• Decorate with caster sugar or Mont Blanc as desired.