Panettone

Name: Panettone
Prep time: 30 min
Cook time: 1 h
Total time: 2 h
Yield: 2
Cuisine: Europe, Italian
Ingredients: 100 g raisins; 40 g candied orange peel; 40 g candied lemon peel; 2 tbsp rum; 40 g pine nuts; 0.5 cube Yeast; 200 ml milk (lukewarm); 500 g flour; 50 g sugar; 1 packet vanilla sugar; 1 pinch salt; 2 egg yolks; 100 g butter (softened); 1 tsp orange zest (1 tsp grated zest per serving); 1 tsp organic lemon zest; 1 pinch anise powder; fat for greasing the pan; 2 tbsp butter

Prep: 30min

| Servings: 2 | Cook: 1h

Panettone is a recipe with fresh ingredients from the yeast dough category. Try this and other recipes from Spoonsparrow!

Ingredients

100 g raisins
40 g candied orange peel
40 g candied lemon peel
2 tbsp rum
40 g pine nuts
0.5 cube Yeast
200 ml milk (lukewarm)
500 g flour
50 g sugar
1 packet vanilla sugar
1 pinch salt
2 egg yolks
100 g butter (softened)
1 tsp orange zest (1 tsp grated zest per serving)
1 tsp organic lemon zest
1 pinch anise powder
fat for greasing the pan
2 tbsp butter

Instructions

1.
Finely chop the candied lemon and orange peel, soak them with raisins in rum. Add all dough ingredients to a bowl, knead well, cover with a cloth and let rise in a warm, draft-free place until doubled in volume.
2.
Knead the soaked fruits and pine nuts into the dough, divide it into two portions and place in well-greased tins; let rise again for about 20 minutes.
3.
Place the panettone in a cold oven, bake on the lower rack at 160 °C fan-forced for about 50–60 minutes. After 15–20 minutes of baking brush the tops with butter, finish baking. Release from the tin and cool on a wire rack.