Panettone

Ingredients

• 100 g orangeat
• 100 g cranberries
• 2 tbsp rum
• 0.5 cube Yeast
• 200 ml lukewarm milk
• 500 g flour
• 50 g sugar
• 1 Tbsp vanilla sugar
• 1 pinch salt
• 2 egg yolks
• 130 g butter
• 1 tsp grated orange zest
• 1 tsp grated organic lemon zest
• 1 pinch anise powder
• 40 g pine nuts
• butter (for greasing the pan)
• powdered sugar (for dusting)

Instructions

1. 1.

   Finely chop the Orangeat and soak it with the cranberries in rum.

2. 2.

   Crumble the yeast into the lukewarm milk and dissolve. Add flour to a bowl, then sugar, vanilla sugar, salt, egg yolks, 100 g softened butter, and spices. Mix thoroughly with the yeast mixture and knead into dough.

3. 3.

   Cover with a cloth and let rise in a warm, draft-free place until doubled in volume (about 30 minutes).

4. 4.

   Fold the soaked fruits and pine nuts into the dough, divide into two portions, and place in well-greased pans, optionally lined with parchment. Let rise again for about 20 minutes until visibly risen.

5. 5.

   Place the Panettone on the second rack from below in a cold oven, preheat to 160 °C fan-forced, and bake for 45-60 minutes.

6. 6.

   After 15-20 minutes of baking, brush the tops with remaining butter and finish baking. Remove from pans and cool on a wire rack. Dust with powdered sugar before serving.