Recipes POLACCA DOLCE ORO
POLACCA DOLCE ORO is a practical and reliable, technologically balanced mix, designed for the production of panettone, pandoro, veneziane, colomba and sourdough-based leavened pastries. Versatile and easy to use, made with selected raw materials, it is prepared in 2 stages: a first dough and then, after proper proofing, a final dough. The total processing, proofing and baking time is about 20 hours. With POLACCA DOLCE ORO, results are guaranteed!
POLACCA DOLCE ORO is packed in 15 kg bags.
Below you will find the recipes for preparing Panettone with 3 different
methods: a rich and exclusive recipe, a standard recipe, and a quick recipe
for those who cannot wait, while still ensuring good results.
WORKING INSTRUCTIONS: We recommend starting the first dough in the evening, so you can prepare the final dough the following morning and bake in the afternoon. The butter must have a soft consistency. For panettone, the cuts on the surface should not be too deep; they are necessary to give the finished product its characteristic traditional shape. Any flavourings deemed necessary to further customise the panettone can be added to the final dough. The temperatures and times indicated may be adjusted at the operator’s discretion to suit specific environmental conditions.
1) RICH RECIPE
FIRST DOUGH
| Ingredient | Quantity |
| POLACCA DOLCE ORO | g 6,500 |
| WATER | g 3,300 |
| BUTTER (soft) | g 1,000 |
| BAKER'S YEAST | g 10–15 |
FINAL DOUGH
| Ingredient | Quantity |
| FIRST DOUGH | approx. 10,810 |
| POLACCA DOLCE ORO | g 4,500 |
| EGG YOLK | g 2,000 |
| BUTTER (soft) | g 2,400 |
| SUGAR | g 800 |
| SALT | g 90 |
| FLAVOURINGS AS DESIRED | to taste |
| FRUIT | for: |
>PANETTONE: RAISINS g 3,000, CANDIED ORANGE PEEL g 1,500, CANDIED CITRON PEEL g 500.
>COLOMBA : CANDIED ORANGE PEEL g 2,500, CANDIED CITRON PEEL g 1,500.
PROCESSING THE FIRST DOUGH PANETTONE/COLOMBA (RICH RECIPE)
Start mixing with all ingredients and 2/3 of the water indicated in the recipe; when the dough begins to come together, add the remaining water in several additions and continue until a smooth structure is obtained. Check that the dough temperature is 26–28°C. Leave to proof at 24–26°C for 12–14 hours, or in any case until the volume has quadrupled.
PROCESSING THE FINAL DOUGH PANETTONE (RICH RECIPE)
Add to the evening dough the required amounts of POLACCA DOLCE ORO, sugar, salt, and only 3/4 of the butter; mix for a few minutes, then add the egg yolk in several additions and continue mixing until a smooth dough is obtained. Add the remaining melted butter and gently incorporate the raisins and candied fruit. Check that the dough temperature is 26–28°C.
Place the dough in the proofing chamber at 28–30°C for 50–60 minutes; divide into the desired weights, round, place on trays or boards and let “rest” for another 15–20 minutes. Round again tightly and place into the appropriate paper moulds; put in the proofing chamber at 28–30°C, with relative humidity of about 70%, for 5–6 hours until the top of the dough almost protrudes from the moulds; if the chamber has no humidifier, keep the dough covered with plastic sheets.
Leave the panettone for 10 minutes exposed to room air so a light skin forms on the surface. With a sharp small knife, make two shallow cuts forming a cross; cut just under the surface of the four flaps, pull them and turn them outward, then grease with butter and return them to their original position. Bake at 180–190°C for times depending on the weight. Once baked, panettone must be cooled upside down for 8–10 hours before packaging in moplefan bags.
PROCESSING THE FINAL DOUGH COLOMBA (RICH RECIPE)
Add to the first dough the required amounts of POLACCA DOLCE ORO, salt, sugar, and only 3/4 of the butter (soft);
mix for a few minutes, then add the egg yolk in several additions and continue mixing until a smooth dough is obtained.
Then add the remaining soft butter and gently incorporate the candied fruit.
It is important that the dough temperature is 26–28°C.
Leave the dough to “rest” in the proofing chamber at 28–30°C for 50–60 minutes.
Divide into the body (g 600) and wings (g 400) for 1 kg colomba.
Shape and place into the appropriate moulds (the central log placed over the wings).
Proof for 5–6 hours at 28–30°C with relative humidity of about 70%, until the dough edge almost protrudes from the moulds.
If the chamber has no humidifier, keep the dough covered with plastic sheets.
Once proofed, leave the risen dough at room air so a light skin forms on the surface. Glaze with GLAXOR, blanched almonds and pearl sugar.
Bake at 180–190°C for 55 minutes for 1 kg colomba. Open the damper/vent in the final minutes.
2) STANDARD RECIPE
FIRST DOUGH
| Ingredient | Quantity |
| POLACCA DOLCE ORO | g 6,500 |
| WATER | g 3,500 |
| BUTTER (soft) | g 1,000 |
| BAKER'S YEAST | g 10–15 |
FINAL DOUGH
| Ingredient | Quantity |
| FIRST DOUGH | approx. 11,010 |
| POLACCA DOLCE ORO | g 4,500 |
| EGG YOLK | g 2,300 |
| BUTTER (soft) | g 1,700 |
| SUGAR | g 500 |
| SALT | g 60 |
| FRUIT | for: |
>PANETTONE: RAISINS g 3,000, CANDIED ORANGE PEEL g 1,500, CANDIED CITRON PEEL g 500.
>COLOMBA : CANDIED ORANGE PEEL g 2,500, CANDIED CITRON PEEL g 1,500.
PROCESSING THE FIRST DOUGH PANETTONE/COLOMBA (STANDARD RECIPE)
Put POLACCA DOLCE ORO into the mixer together with 2/3 of the water indicated in the recipe and the yeast.
When the dough begins to come together, add the remaining water in several additions and continue until a smooth structure is obtained.
Add the butter in small pieces in several additions.
Check that the dough temperature does not exceed 26–28°C.
Finally, leave to proof at 26–28°C for 12–14 hours, or in any case until the volume has quadrupled.
We recommend making a “test dough” by weighing 250 g of dough into a 1-litre jug.
PROCESSING THE FINAL DOUGH PANETTONE (STANDARD RECIPE)
Put the pre-dough and the mix into the mixer and knead until fully absorbed.
Once the gluten network is well developed, add the sugar, salt, egg yolks (in 2 additions) and finally the butter (soft)
in 2–3 additions, mixed with the flavourings.
Mix the candied fruit and raisins together and gently incorporate them into the dough.
Leave to rest for 50 minutes at 28–30°C. Scale, round and place into the moulds.
Proof in a proofing chamber at 30–32°C until the panettone reaches 1 cm from the rim. Leave the mould uncovered until a “skin” forms.
Score a cross and place a small “knob” of butter in the centre of the cut (alternatively, glaze with GLAXOR based on almonds and hazelnuts, or GLASSÈ based on almonds only).
Bake at 155–160°C for about 55 minutes for 1 kg pieces. Open the damper/vent in the last 15 minutes.
PROCESSING THE FINAL DOUGH COLOMBA (STANDARD RECIPE)
Add to the first dough the required amounts of POLACCA DOLCE ORO, salt, sugar, and only 3/4 of the butter (soft); mix for a few minutes, then add the egg yolk in several additions and continue mixing until a smooth dough is obtained. Then add the remaining softened butter and finally gently incorporate the candied fruit. It is important that the dough temperature is 26–28°C.
Leave the dough to “rest” in the proofing chamber at 28–30°C for 50–60 minutes.
Divide into the body (g 600) and wings (g 400) for 1 kg colomba.
Shape and place into the appropriate moulds (the central log placed over the wings).
Proof for 5–6 hours at 28–30°C with relative humidity of about 70%, until the dough edge almost protrudes from the moulds.
If the chamber has no humidifier, keep the dough covered with plastic sheets.
Once proofed, leave the risen dough at room air so a light skin forms on the surface. Glaze with GLAXOR, blanched almonds and pearl sugar.
Bake at 180–190°C for 55 minutes for 1 kg colomba. Open the damper/vent in the final minutes.
3) QUICK RECIPE (ABOUT 8 HOURS)
FIRST DOUGH
| Ingredient | Quantity |
| POLACCA DOLCE ORO | g 6,500 |
| WATER | g 3,300 |
| BUTTER (soft) | g 1,000 |
| BAKER'S YEAST | g 150 |
FINAL DOUGH
| Ingredient | Quantity |
| FIRST DOUGH | 10,950 |
| POLACCA DOLCE ORO | g 4,500 |
| EGG YOLK | g 2,400 |
| BUTTER (soft) | g 2,000 |
| SUGAR | g 800 |
| SALT | g 90 |
| FRUIT | for: |
>PANETTONE: RAISINS g 3,000, CANDIED ORANGE PEEL g 1,500, CANDIED CITRON PEEL g 500.
>COLOMBA : CANDIED ORANGE PEEL g 2,500, CANDIED CITRON PEEL g 1,500.
PROCESSING THE FIRST DOUGH PANETTONE/COLOMBA (QUICK RECIPE)
Start mixing POLACCA DOLCE ORO, the yeast and 2/3 of the water indicated in the recipe. When the dough begins to come together, add the remaining water in several additions and continue until a smooth structure is obtained. Finish with the soft butter, added in 2–3 additions.
Check that the dough temperature is 26–28°C. We recommend making a “test dough” by weighing 330 g of dough into a 1-litre jug. Proof for 2 hours at 28–30°C in a proofing chamber, until the volume has tripled.
PROCESSING THE FINAL DOUGH PANETTONE (QUICK RECIPE)
Add the required amount of POLACCA DOLCE ORO to the tripled dough and knead for 5–10 minutes. Once absorbed, add the sugar, salt and 1 kg of egg yolk and knead for about 10 minutes. Then add the remaining egg yolk in several additions (about half a kilo at a time).
Add the soft butter in several additions (about half a kilo at a time) until a smooth dough is obtained. Finish with the raisins and candied fruit.
Check that the dough temperature is 26–28°C. Leave the dough to “rest” at 28–30°C for 30 minutes. Divide into the desired weights and round (for 1 kg panettone, divide into pieces of about 1.1 kg). Round tightly and place into the appropriate paper moulds.
Proof at 28–30°C with relative humidity of about 70% until the top of the dough almost protrudes from the moulds; if the chamber has no humidifier, keep the dough covered with plastic sheets.
Once proofed, leave the panettone for 10 minutes exposed to room air so a skin forms on the surface.
With a sharp small knife, make two shallow cuts forming a cross (the cuts on the surface of the panettone should not be too deep and are necessary to give the finished product its characteristic traditional shape).
Place a knob of butter in the centre of the cross and bake at 170–180°C for times depending on the weight, until reaching 92–94°C at the core.
PROCESSING THE FINAL DOUGH COLOMBA (QUICK RECIPE)
Add the required amount of POLACCA DOLCE ORO to the first dough and knead for 5–10 minutes.
Once absorbed, add the sugar, salt and 1 kg of egg yolk and knead for about 10 minutes.
Then add the remaining egg yolk in several additions (about half a kilo at a time).
Add the soft butter in several additions (about half a kilo at a time) until a smooth dough is obtained.
Finally, gently incorporate the candied fruit.
The product can be customised by adding flavourings as desired.
It is important that the dough temperature is 26–28°C.
Leave the dough to “rest” in the proofing chamber at 28–30°C for 30 minutes.
Divide the body (g 600) and wings (g 400) for 1 kg colomba.
Shape and place into the appropriate moulds (the central log placed over the wings).
Proof at 28–30°C with relative humidity of about 70% until the dough edge almost protrudes from the moulds.
If the chamber has no humidifier, keep the dough covered with plastic sheets.
Once proofed, leave the risen dough at room air so a light skin forms on the surface. Glaze with GLAXOR, blanched almonds and pearl sugar.
Bake at 170–180°C for the strictly necessary time depending on the weight (it must reach 92–94°C at the core).