Panettone-style fruit loaf
Formula
- 500 g strong flour
- 150 g milk
- 100 g sugar
- 10 g yeast
- 10 g salt
- 4 eggs
- 180 g butter
- 250 g fruit
Method
- Start. Build a very strong dough, then add sugar, butter, and fruit gradually.Watch for: Keep components level and leave edges clean; uneven thickness shows up as uneven setting and slices. Apply a thin, even coat and keep it off cut edges or seams unless the step says otherwise.
- Then. Chill 2 hours; shape into a tall paper mold and proof until 1 inch from rim.Watch for: Cover so the surface cannot dry out and judge readiness by volume and feel, not the clock alone; a cool room may need longer. Keep it covered during the rest; move on only when it is evenly cool or firm, including at the center.
- Finish. Bake 45–55 minutes; cool inverted with skewers if using a true panettone mold.Watch for: Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.
The concept
Enrichment changes fermentation speed and dough strength.