Baker-Pastry chef

Apricot panettone

19 panettones of 1 kg

Apricot panettone

1st Dough (evening)

4000 g flour (15 % protein)
1500 g sugar
1000 g Puréed apricots
600 g water
1000 g egg yolks
1150 g Natural yeast starter (Mother starter)
2000 g Dairy Butter 82 % fat - Block
  • Mix together the sugar, egg yolks and puréed apricots. Add the flour and starter and knead for 12 minutes, until the dough is nice and homogeneous.
  • Pour in the water, followed by the softened butter. After kneading, the dough should be 26 °C warm.
  • Prove at 25 °C for 12 to 14 hours until the dough has more than doubled in size (It should, however, not be allowed to triple in size).

2nd Dough (morning)

1000 g flour (15 % protein)
1000 g sugar
500  honey
1500 g egg yolks
50 g salt
1500 g Dairy Butter 82 % fat - Block
250 g Liquid Clarified Butter 99,9 % fat
500 g Apricot dough
2000 g Candied apricots
500 g Dark chocolate drops
8 g vanilla pods
  • Put the first dough in the mixer and mix in the flour for 18 minutes until the gluten has been fully relaxed.
  • Then add the sugar, honey, egg yolks and salt one after the other, leaving sufficient time between each addition. Mix the butter with the liquid butter, puréed apricots and the vanilla pod seeds. Add this to the mixture. Finish the dough by adding the fruit and chocolate drops and mix for one minute.
  • Place into a suitable container and put in the steamer oven at 35 °C for one hour.
  • Then divide the dough (1,050 g if non-iced and 950 g if iced) and allow to rest for another hour. Roll into a ball and place in paper cases.
  • Prove at 27 °C for 5 to 6 hours. Bake at 175 °C for 55 minutes.

Corman's products of the recipe

Dairy Butter 82 % fat - Block

Dairy Butter 82 % fat - Block

The Easiest Traditional Butter to use

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Liquid Clarified Butter 99,9 % fat

Liquid Clarified Butter 99,9 % fat

Our exclusive butter speciality

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