Panettone Fruit Cake from Milan

Ingredients

• 1 Organic Orange
• 50 g Raisins
• 100 g dried cherries
• 0.5 cube Yeast
• 200 ml lukewarm milk (3.5% fat)
• 500 g wheat flour type 1050
• 50 g coconut blossom sugar
• 1 pinch salt
• 2 egg yolks
• 100 g softened butter
• 1 tsp anise powder
• fat for the pan
• butter for brushing (1-2 tbsp)

Instructions

1. 1.

   Wash orange hot, dry rub, grate peel and set aside. Cut orange segments from fruit (only flesh without white membranes) and dice very small. Mix with raisins and dried cherries.

2. 2.

   Add remaining ingredients except butter for brushing into a bowl and knead well. Cover with cloth and let rise in a warm, draft-free place until doubled in volume.

3. 3.

   Fold fruits and orange zest into dough, divide dough into two portions and put into pans, let rise again about 20 minutes. Place fruit cakes in cold oven and bake at 160°C fan for 45–60 minutes.

4. 4.

   After 15–20 minutes of baking brush surfaces with a little butter and finish baking. Cool on a wire rack.