Christmas Panettone

Name: Christmas Panettone
Cook time: 50 min
Total time: 50 min
Yield: 16
Ingredients: 50 g candied cherries, candied lemon peel and candied orange peel (or; 7-10 Tbsp 150 g candied fruit mix); 25 g Almond slivers; 150 g Butter; 225 ml Milk; 1 cube (42 g) fresh yeast; 500 g Flour; 1 coated Tsp Baking Powder; 125 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp grated peel of 1 organic orange; 7-10 Tbsp Salt; 2 Eggs (Gr. M); 7-10 Tbsp Grease; 200 g Icing sugar; 2 TABLESPOONS Lemon juice; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 16

50 g candied cherries, candied lemon peel and candied orange peel (or
7-10 Tbsp 150 g candied fruit mix)
25 g Almond slivers
150 g Butter
225 ml Milk
1 cube (42 g) fresh yeast
500 g Flour
1 coated Tsp Baking Powder
125 g Sugar
1 package Vanillin sugar
7-10 Tbsp grated peel of 1 organic orange
7-10 Tbsp Salt
2 Eggs (Gr. M)
7-10 Tbsp Grease
200 g Icing sugar
2 TABLESPOONS Lemon juice
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Halve the cherries. Set aside about 1 tbsp. cherries and 1 tsp. each of candied lemon peel, candied orange peel and almonds for decoration. Mix the rest of the cherries, lemon peel, candied orange peel and almonds.
2
Melt the butter. Pour in milk, warm up lukewarm. Crumble yeast into it, dissolve in it. Mix flour, baking powder, sugar, vanilla sugar, orange peel, and 1⁄2 spread tsp. salt in a mixing bowl.
3
Add milk mixture and eggs. Knead everything smooth with the dough hooks of the hand mixer. Knead the fruit-almond mixture into the dough. Cover the dough and leave it to rise in a warm place for about 1 ¼ hours.
4
Grease a small springform pan (20 cm Ø). Place a strip of baking paper (approx. 25 x 70 cm) from the inside of the tin on the rim of the tin so that a rim of approx. 25 cm is created. Fold a 2.20 m long piece of aluminium foil three times so that it is a good 70 cm long.
5
Reinforce the baking paper strip with it from the outside and fold the ends firmly together (see photo below).
6
Knead the dough briefly with your hands, fill into the form, leave to rise for about 30 minutes. In the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) on the lowest rail (gas: see
7
oven manufacturer) approx. 1 1⁄4 hours bake. Leave to cool on the cake rack in the springform pan.
8
Sift icing sugar, mix with lemon juice and approx. 1 tbsp. water to make a thick icing. Spread the cake with it and let it run a little over the edge. Quarter the rest of the cherries. Decorate the cake with the rest of the candied fruit and almonds.
9
Let the cast dry.