Panettone Pudding


Units %
Cake Flour 250g 0
Brioche 20% 50g 0
NCP Wet Yeast 10g 0
Water 125g 0
Eggs 25g 0
Pastarom Vanilla 5g 0
Panettone total 0
Dough Filling
Bakers Mix 75g 0
Cut Peel 38g 0
Orange Juice 125g 0
Dough Filling total 0
Cooking Sauce
Fresh Milk 150g 0
Ambiante 150g 0
Eggs 75g 0
Pastarom Vanilla 5g 0
Butter 60g 0
Brown Sugar 60g 0
Cooking Sauce total 0
Caramel Sauce
Butter 50g 0
Brown Sugar 50g 0
Ambiante 50g 0
Caramel Sauce total 0

Working Method

  1. Place ingredients into the dough mixer and mix for 2 minutes on a slow speed, then for 6 minutes on second speed.
  2. Add the Bakers Mix and the cut peel to the dough and mix on a slow speed for 1 minute. Pre-soak Bakers Mix in the orange juice.
  3. Scale dough pieces into 500 g, proof and bake for 30 minutes at 180° C in small round tins and cool down.
  4. Slice the Panettone then cut slices into small pieces.

Cooking Sauce
  1. Mix milk, Ambiante, eggs and pastarom vanilla together in a mixing bowl.
  2. Melt the butter then add the brown sugar, mix until sugar is dissolved then pour the syrup into the milk mixture and mix it in lightly.
  3. Place pieces into a baking dish/tin. Pour the cooking sauce over the pieces and let it soak in.
  4. Bake at 160° C for 45 - 55 minutes.

Caramel Sauce
  1. Melt the butter and mix the brown sugar in until dissolved then mix the Ambiante in until clear
  2. Pour the Caramel Sauce over the pudding.


About this recipe

Author: Chipkins Puratos

Complexity level:  


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