Easter Panettone

Ingredients

• 250 ml milk (1.5% fat)
• 0.5 cube Yeast
• 3 tbsp whole cane sugar
• 100 g dried apricots (soft apricots)
• 4 tbsp apple juice
• 50 g peeled almond kernels
• 2 egg yolks
• 200 g spelt whole-grain flour
• 200 g spelt flour (Type 630)
• 4 tbsp rapeseed oil
• 1 pinch salt
• 1 tbsp butter (for the pan)
• 10 g powdered sugar from raw cane sugar

Instructions

1. 1.

   Warm the milk gently in a small pot and pour it into a mixing bowl. Break the yeast into the milk and stir until dissolved. Mix in 1 tablespoon of whole cane sugar. Let this starter rise for 20 minutes.

2. 2.

   Meanwhile, dice the apricots, place them in a bowl, and pour over apple juice. Chop the almonds.

3. 3.

   Separate the eggs; add the yolks to the starter (reserve the whites for another use). Add the remaining whole cane sugar, spelt whole-grain flour, spelt Type 630 flour, oil, and a pinch of salt.

4. 4.

   Using the dough hooks of a hand mixer, blend everything into a smooth dough. The dough is ready when it detaches from the bowl’s edge and no longer sticks.

5. 5.

   Shape the yeast dough into a ball and cover with a clean kitchen towel. Let rise at room temperature for about 45 minutes until roughly doubled in volume.

6. 6.

   Grease a 2‑liter Guglhupf pan with butter. Fold the softened, drained apricot cubes and almonds into the dough.

7. 7.

   Pour the dough into the prepared pan and let it rise again for 30 minutes. Then bake in a preheated oven at 200 °C (180 °C fan, gas level 3) for about 45 minutes.

8. 8.

   Remove the cake from the oven, allow it to cool slightly, then release it from the pan. Before serving, dust with powdered sugar.