Kleine Panettone
Small Panettone is a recipe with fresh ingredients from the yeast dough category. Try this and other recipes from Spoonsparrow!
Ingredients
- 325 g flour
- 20 g fresh yeast
- 125 ml milk
- 100 g butter
- 75 g sugar
- 0.5 tsp Salt
- 0.5 untreated lemon (zest)
- 1 tsp ground nutmeg
- 3 egg yolks
- 40 g finely diced orange peel
- 50 g finely diced lemon peel
- 75 g raisins
- 40 g peeled, chopped almonds
- melted butter (for greasing)
- ground almonds (for dusting)
Instructions
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1.
Sift the flour into a bowl, press a well in the center, crumble the yeast into it and dissolve with lukewarm milk. Sprinkle the mixture with flour and let rise 15–20 minutes until the surface shows clear cracks. Melt the butter and add sugar, spices, and egg yolks. Whisk this mixture lightly, then fold into the dough and stir to form a smooth, airy yeast dough that bubbles. Cover and let rise again for about 20 minutes.
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2.
Mix the orange peel, lemon peel, raisins, and almonds together and knead into the dough. Cover with a cloth and allow to rise in a warm place for another 15–20 minutes.
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3.
Grease glasses with butter and dust with almonds, divide the dough into quarters, shape into balls, and place them in the glasses. Cover again and let rise about 20 minutes.
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4.
Bake in a preheated oven at 190 °C for approximately 25 minutes. Check doneness with a wooden stick; it should not stick to the cake.
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5.
Tip: Remove the cakes from the oven, seal with lids as instructed, and steam them at 100 °C for 30 minutes in a pressure cooker. This preserves the cakes up to six months.
