RECIPE POLACCA ORO
With POLACCA ORO you can prepare many recipes, including traditional leavened products such as panettoni, pandori or colombe (all in compliance with the Italian DM 22.07.05 on traditional Italian confectionery specialties), as well as other typical Italian pastry desserts. All are prepared in 2 phases with the long fermentation system: a pre-dough followed by a final dough.
POLACCA ORO is packed in 15 Kg bags.
Below are the recipes for preparing Panettone and Pandoro.
PANETTONE RECIPE
THE PRE-DOUGH
DOSAGE:
POLACCA ORO g 3000
EGG YOLKS g 600
BUTTER g 600
WATER g approx. 1050
BREWER’S YEAST g 5
TOTAL g approx. 5250
PROCESSING:
Place POLACCA ORO, yeast, and water in the mixer and knead.
Once the dough is combined, add the egg yolks and knead until elastic (about 10 minutes).
Finally, gradually add the butter until fully absorbed (10–12 minutes).
Leave to rise for about 12 hours at room temperature (24–25°C).
The volume of the pre-dough should triple, but not exceed three times its initial volume.
FINAL DOUGH:
PRE-DOUGH g approx. 5250
STRONG FLOUR (MANITOBA) g 1100
EGG YOLKS g 700
SUGAR g 900
BUTTER g 900
HONEY g 30
SALT g 20
NATUR HAUS PANETTONE FLAVOR g 30
WATER g 150
CANDIED FRUITS (CEDRON/ORANGE) g 1000
RAISINS g 1000
TOTAL g approx. 11080
PROCESSING:
Place the pre-dough and flour in the mixer and knead until elastic. Add sugar, salt, and honey (pre-mixed) until fully absorbed.
Add the yolks in two stages and finally the softened butter in 2–3 stages, mixed with the flavoring.
If desired, add a little water to further soften the dough.
Mix the candied fruits and raisins together and gently fold into the dough.
Leave to rest for 50 minutes at 28–30°C.
Divide, round, and place into molds.
Leave to rise in a proofing chamber at 30–32°C until the panettone reaches 1 cm below the mold’s rim.
Leave uncovered until a “skin” forms.
Score a cross on top and place a small knob of butter in the incision (alternatively, glaze with GLAXOR made with almonds and hazelnuts, or GLASSÈ made with almonds only).
Bake at 155–160°C for about 55 minutes for 1 kg loaves. Open the vent during the last 15 minutes. At the end of baking, turn the panettoni upside down and hang until completely cooled. Seal in the appropriate bags and wait a few days before consumption.
PANDORO RECIPE
PRE-DOUGH
POLACCA ORO g 3000
BREWER’S YEAST g 5
WATER g approx. 1050
EGG YOLKS g 600
BUTTER g 600
TOTAL g approx. 5250
PROCESSING:
Place POLACCA ORO, yeast, and water in the mixer and knead.
Once the dough is combined, add the yolks and knead until elastic (about 10 minutes).
Gradually add the butter until fully absorbed (10–12 minutes).
Leave to rise for about 12 hours at 24–25°C.
The volume of the pre-dough should triple, but not exceed, its initial volume.
BIGA
MANITOBA g 100
BREWER’S YEAST g 5
WATER g approx. 60
EMULSION
BUTTER g 900
SUGAR g 500
EGGS g 370
SALT g 15
NATUR HAUS PANDORO FLAVOR g 20
FINAL DOUGH
PRE-DOUGH g approx. 5250
MANITOBA FLOUR g 1000
BIGA g approx. 165
EGGS g 800
SUGAR g 900
EMULSION g approx. 1805
COCOA BUTTER g 150
TOTAL g approx. 9070
PROCESSING:
Prepare the biga with flour, yeast, and water, and let it rest for about 30 minutes.
Separately, prepare an emulsion with butter, sugar, eggs, salt, and flavoring.
Place the pre-dough and manitoba flour in the mixer and knead until fully absorbed.
Add the biga. Then gradually add sugar and eggs in several stages.
Next, add the previously prepared emulsion and finally the cocoa butter melted in a water bath.
Leave to rest for 15 minutes at 28–30°C.
Divide, round, and place into the special metal molds. Leave to rise in a proofing chamber at 30–32°C until the pandoro reaches 1 cm below the mold’s rim.
Leave uncovered for about 10 minutes, then bake at 165°C for about 50 minutes for 1 kg loaves (35–40 minutes for 750 g). The oven vent should remain closed.
Cool partially for 50–60 minutes, then remove from molds. Seal in the appropriate bags and wait a few days before consumption.