Apricot and Coffee

Recipe

Created by
  • Giuseppe Piffaretti - Real Baker

First dough (evening dough)

Ingredients Preparation
  • 520g
    sourdough

Start with the right sourdough: the yeast must be ready.

  • 185g
    flour
  • 590g
    sugar

Add flour, water and start kneading the dough until a gluten mesh starts forming.

  • 565g
    butter
  • 895ml
    water at 24 °C
  • 480g
    egg yolks

Add the butter, which has to be creamy, and then the egg yolks.

When this is done, the evening dough is ready. Put it in a bucket and make a mark where the dough level is so that you can see the difference after proofing. Always wait for the dough until it is three and half or four times the original volume. This takes 8 to 12 hours.

Second dough

Ingredients Preparation
  • 710g
    flour
  • 850g
    butter
  • 38g
    salt
  • 24g
    malt flour
  • 58g
    invert sugar
  • 120g
    orange zest

After the wait, take the dough and create a glutinous mesh again, meaning that the dough needs to become elastic and smooth.

Test it by taking the dough, and pull it so it stretches without breaking.

  • 590g
    sugar
  • 106g
    honey
  • 7g
    lemon zest
  • 7g
    orange zest
  • 4piece(s)
    vanilla

Add the sugar and the flavourings: honey, orange zest, vanilla and lemon zest.

  • 710g
    egg yolks
  • 58g
    cream

Add the yolk with the cream and complete the mixture.

Flavours

Ingredients Preparation
  • 18g
    ground coffee
  • 80g
    Coffee Paste

Add the ground coffee and the coffee paste.

Wait for the paste to have a uniform colour.

  • 2,59kg
    candied apricot

Add Carma™ white Nuit Blanche chocolate and the candied apricots and keep mixing.

Put the dough in a bowl and let it rise for 1 hour.

Brushing

Ingredients Preparation

Cut the dough, weigh it around 520-530 g as this time we want to make a 500 g panettone.

Round it and put it in the moulds to let it rise for 4-6 hours. 

  • 100g
    Egg

Brush it with egg, put the decorations on, and cut a cross on top. 

Then bake it at 170-175 °C for about 35-40 minutes. 

  • 150g
    Chocolate decorations

When baked, take it out and put it on the special grid for Panettone to be turned upside down so that it does not go flat. Ready to be cool and wrapped!

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