Classic Panettone 3 - Without Corn

Our recipes aim to inspire your creativity and talent, to help you create uniqueand high-quality gluten-free products, at a lower cost > compared to the use of ready-made mixtures. Try them, and then interpret them according to your needs, as a true craftsman would do who makes everything he does unique.
— Angel Food

Ingredients:

Pre-dough:
150g Water
50g lactose-free milk or vegetable drink
220g whole eggs (4 large eggs)
20g light buckwheat flour (or rice flour)
5g ANGEL MIX 2.0
10g Honey 1000 Flowers
35g Fresh yeast
Citrus zest, vanilla, flavorings to taste, etc.

Dough:
180g Potato starch
100g Rice starch
100g Very fine rice flour
50g Tapioca starch
160g Granulated sugar
4g Fine salt
14g XANTHAN
6g GUAR

To assemble:
90g Lactose-free butter or margarine, at room temperature, diced

To garnish:
Chocolate chips, raisins, candied fruit, dried fruit, etc.

Optional:
10g Mono and diglycerides in paste (E471)
2g Liquid Glycerin

Procedure:

Prepare the "Pre-dough" by combining all the ingredients and working them briefly with a whisk. Leave to mature for about 30 minutes in a warm, humid place (leavener @ 35°c)

Transfer to the planetary mixer, add all the other ingredients of the dough and work for a long time and at high speed with the "leaf" hook. From time to time and with the machine stopped, clean the sides of the bowl using a spatula, bringing the dough back to the center. Work the dough vigorously for at least 7/8 minutes.

Add the butter several times, mixing it in at medium speed, until you obtain a smooth, homogeneous and dense mixture. If you want, you can now insert the mono- and diglyceride paste (emulsifier) and the vegetable glycerine (humectant).

Then add the toppings to taste: chocolate, raisins, candied fruit, etc. and work at low speed for a few more minutes, so as to distribute the ingredients well in the dough.

Pour into the appropriate baking cups, level the surface with the back of a moistened spoon, and tap the Panettone on the table, so as to eliminate any air bubbles.

Leave to rise as indicated, covering with a plastic bag to ensure that the surface of the product does not dry out.

When ready for cooking, score the surface with a cross cut that is not too deep (3\4 mm). Cook in a preheated ventilated oven, as indicated in the recipe. Remove from the oven, skewer with the appropriate pins and leave to cool upside down for at least 4/5 hours at room temperature.

Store in a tightly closed bag and consume within 7 days. The product does not contain preservatives and is therefore not suitable for long storage.

Remember that times and temperatures indicated may change based on various factors, such as type of equipment, product sizes, etc. and that the liquids indicated in the recipe may need to be adjusted based on the degree of hydration of the flours and starches used.