Easter Panettone

Ingredients

• 100 g dried fruit (e.g., apricot, fig, pear)
• 50 g Raisins
• 150 ml rum
• 0.5 cube Yeast
• 180 ml lukewarm milk
• 500 g flour
• 60 g sugar
• 1 packet vanilla sugar
• 1 pinch salt
• 3 egg yolks
• 120 g soft butter
• 1 tsp anise powder
• fat (for the pan)
• 1 tbsp melted butter (to brush)
• powdered sugar (for dusting)

Instructions

1. 1.

   Preheat the oven to 170°C with upper and lower heat.

2. 2.

   Finely chop the dried fruit and soak with raisins in rum. Dissolve yeast in lukewarm milk. Mix flour, sugar, vanilla sugar, and salt in a bowl; create a well in the center, pour in the yeast mixture, add egg yolks and butter, sprinkle anise powder, and knead everything together. Add more flour or milk if needed. Cover dough with a cloth and let rise in a warm, draft-free spot for about 1 hour until doubled in volume. Drain soaked fruit, fold into dough, place in a parchment-lined panettone tin, and let rise another 20 minutes. Bake in the preheated oven for 45-60 minutes.

3. 3.

   After 15-20 minutes of baking, brush the surface with butter and continue baking. Remove from the tin and cool on a wire rack. Dust with powdered sugar before serving.