Italian Fruit Toast


Main Dough
Strong Flour 350 g
White Sugar 180 g
Yeast 16 g
S500 Improver 14 g
Salt 14 g
Panettone Mix 100 g
Soup Dough 150 g
Cold Water 338 g
Butter 150 g
Main Dough total 1312
Medium Dough
Strong Flour 1050 g
O-tentic 80 g
Yeast 4 g
White Sugar 60 g
Creamy cream 140 g
Egg 140 g
Water 350 g
Medium Dough total 1824
Deli Cheesecake 200 g
Cranberry 100 g
Raisins 100 g
Flavedo 50 g
Filling total 450
Butter 150 g
Sugar Powder 200 g
Almond Powder 200 g
Low-gluten flour 150 g
Decoration total 700

Working Method


1. Mix all the ingredients in the medium and ferment for 50 minutes at room temperature. Refrigerate fridge for 12 hours.

2. Mix the main dough (except butter) with the medium dough evenly at low speed, then mix it at high speed until the gluten is expanded. The ideal temperature of the dough is 26 degrees Celsius.

3. Let the dough lax for 60 minutes, then divide, round and relax for 20 minutes.

4. Modeling, finally wake up for 60 minutes, the temperature is 35 degrees, and the relative humidity is 75%.

5. Baking temperature: 170 degrees above fire and 220 degrees below fire. The time is 30 minutes.

6. Decoration material production: mix the ingredients and mix it well.

About the recipes

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