Ricette POLACCA DOLCE ORO
POLACCA DOLCE ORO is a practical and reliable mix, technologically balanced, for the production of panettone, pandoro, veneziane, colombe, and leavened desserts based on sourdough. Versatile and easy to use, it contains selected raw materials and is prepared in two phases: an initial dough followed by a final dough after appropriate fermentation. The total process of mixing, proofing, and baking takes about 20 hours. With POLACCA DOLCE ORO, results are guaranteed!
POLACCA DOLCE ORO is packed in 15 kg bags.
Below are three panettone preparation methods: a rich and exclusive recipe, a standard recipe, and a quick recipe for those who need faster results while still ensuring good quality.
Panettone – Rich Recipe
FIRST DOUGH
POLACCA DOLCE ORO g 6,500
WATER g 3,300
BUTTER (soft) g 1,000
BREWER’S YEAST g 20
FINAL DOUGH
POLACCA DOLCE ORO g 4,500
EGG YOLKS g 2,000
BUTTER (soft) g 2,400
SUGAR g 800
SALT g 90
RAISINS g 3,000
CANDIED ORANGE g 1,500
CANDIED CITRON g 500
FLAVORINGS as desired
FIRST DOUGH PROCESSING
Start mixing all ingredients with 2/3 of the water. Once the dough begins to form, add the remaining water gradually and continue until a smooth structure is achieved. Dough temperature should be 26–28°C. Let rise at 24–26°C for 12–14 hours or until quadrupled in volume.
FINAL DOUGH PROCESSING
Add the indicated amount of POLACCA DOLCE ORO, sugar, salt, and 3/4 of the butter to the previous dough. Mix briefly, then gradually add the egg yolks and continue until smooth. Add the remaining melted butter and gently incorporate raisins and candied fruits. Ensure dough temperature is 26–28°C.
Proof in a fermentation chamber at 28–30°C for 50–60 minutes. Divide into desired sizes, round, place on trays or boards, and let rest 15–20 minutes. Round tightly again and place into paper molds. Let rise at 28–30°C with about 70% humidity for 5–6 hours until the dough nearly reaches the top of the mold. If no humidifier is available, cover with plastic sheets. Let panettoni rest uncovered for 10 minutes to allow a light skin to form.
Using a sharp blade, make two shallow cuts forming a cross. Cut just beneath the surface, pulling the four flaps outward, brush with butter, and reposition them. Bake at 180–190°C; times will vary by size. After baking, cool panettoni upside down for 8–10 hours before packaging in moplefan bags.
It is recommended to begin the first dough in the evening, prepare the final dough in the morning, and bake in the afternoon. Butter should be soft. Cuts on the surface should not be deep, and are essential for giving the final product its classic shape. Additional flavorings may be added to personalize the panettone. Times and temperatures may be adjusted by the operator based on environmental conditions.
Panettone – Standard Recipe
FIRST DOUGH
POLACCA DOLCE ORO g 6,500
WATER g 3,500
BUTTER (soft) g 1,000
BREWER’S YEAST g 20
FINAL DOUGH
POLACCA DOLCE ORO g 4,500
EGG YOLKS g 2,300
BUTTER (soft) g 1,700
SUGAR g 500
SALT g 60
RAISINS g 3,000
CANDIED ORANGE g 1,500
CANDIED CITRON g 500
FIRST DOUGH PROCESSING
Begin mixing with 2/3 of the water. When the dough starts to form, add the remaining water gradually until smooth. Dough temperature should be 26–28°C. Let rise for 12–14 hours at 24–26°C until quadrupled in volume.
FINAL DOUGH PROCESSING
Add POLACCA DOLCE ORO, salt, sugar, and 3/4 of the butter. Mix briefly, then gradually add the egg yolks until smooth.
Then add the remaining melted butter and gently incorporate raisins and candied fruits. Ensure dough temperature is 26–28°C.
Let rest (“puntare”) at 28–30°C for 45–50 minutes. Divide into portions, round, and rest again for 10–15 minutes at 28–30°C. Round tightly again and place into paper molds. Proof at 28–30°C with ~70% humidity for 5–6 hours. If no humidifier, cover with plastic sheets. Uncover for 10–15 minutes before scoring.
Score with a sharp blade in a cross shape (shallow cuts), lift flaps gently, brush with melted butter, and reposition. Bake at 190–200°C depending on size (approx. 30 min for 500g, 50–60 min for 1kg). Panettoni over 750g should cool upside down for 9–10 hours before packaging.
It's best to start the first dough in the evening, the final dough in the morning, and bake in the afternoon. Butter should be soft. Cuts should not be deep and help achieve the traditional shape. Flavorings may be added in the final dough. For a richer panettone, add 300g of butter and 300g of sugar to the final dough. Adjust times and temperatures as needed.
Panettone – Quick Recipe
FIRST DOUGH
POLACCA DOLCE ORO g 6,500
WATER g 3,300
BUTTER (soft) g 1,000
BREWER’S YEAST g 200
FINAL DOUGH
POLACCA DOLCE ORO g 4,500
EGG YOLKS g 2,400
BUTTER (soft) g 2,000
SUGAR g 800
SALT g 90
RAISINS g 3,000
CANDIED ORANGE g 1,500
CANDIED CITRON g 500
FIRST DOUGH PROCESSING
Start mixing POLACCA DOLCE ORO, yeast, and 2/3 of the water. Once the dough begins to form, add the remaining water gradually until smooth.
Finish by adding soft butter in 2–3 additions. Check that dough temperature is 26–28°C.
Tip: Create a test by placing 330g of dough in a 1L container.
Proof in a fermentation chamber for 2 hours at 28–30°C until tripled in volume.
FINAL DOUGH PROCESSING
Add the required amount of POLACCA DOLCE ORO and knead for 5–10 minutes.
Once absorbed, add sugar, salt, and 1 kg of yolks. Mix for about 10 minutes.
Gradually add the remaining yolks (about 500g at a time).
Gradually add the soft butter (about 500g at a time) until smooth.
Finish by incorporating raisins and candied fruits.
Ensure dough temperature is 26–28°C. Let rest (“puntare”) at 28–30°C for 30 minutes.
Divide into desired weights and round (for 1kg panettoni, weigh approx. 1.1kg).
Round tightly and place into paper molds.
Proof at 28–30°C with ~70% humidity until dough nearly reaches the top of the mold. If no humidifier is available, cover with plastic sheets.
Note: Flavorings may be added during the second dough to further customize the panettone.
Once proofed, let the panettoni rest uncovered for 10 minutes to allow a skin to form.
Score the top with a sharp blade in a cross shape (shallow cuts); these are key for forming the classic shape.
Place a small knob of butter in the center and bake at 170–180°C, adjusting time by size, until internal temperature reaches 92–94°C.
After baking, cool the panettoni upside down for 8–10 hours before packaging in moplefan bags.