Panettone

Ingredients

• 500 g flour
• fresh yeast
• 4 tbsp lukewarm water
• 125 ml water
• 1 tsp organic lemon zest
• 100 g sugar
• 125 g softened butter
• 5 egg yolks (M)
• 1 tsp salt
• 100 g sultanas
• 25 g finely diced lemon curd
• 25 g finely diced orange curd
• 50 g softened butter

Instructions

1. 1.

   Sift the flour into a bowl. Create a well in the center. Dissolve the yeast in the lukewarm water (4 tbsp), pour it into the well, and sprinkle some flour over it. Cover and let rise at room temperature for 1 hour.

2. 2.

   Add grated lemon zest, sugar, butter, egg yolks, salt, and water (⅛ l) and knead everything into a smooth dough. Cover and let rise for 2 hours.

3. 3.

   Knead the sultanas, lemon curd, and orange curd into the dough. Let it rise for 15 minutes.

4. 4.

   Fold a strip of heavy-duty aluminum foil to be twice as tall as an 18 cm springform. Place the inner side against the rim of the springform to lift it. Brush the form and foil with butter. Pour in the dough. Cut a cross shape into the dough and brush with butter. Bake in a preheated oven at 220°C (gas: level 4-5, convection: 200°C) for 10 minutes.

5. 5.

   Remove the pan from the oven. Reduce the temperature to 180°C (gas: level 2-3, convection: 160°C). Cut the dough cross again and add the remaining butter in the center. Bake for about 45 minutes until finished.