Panettone

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Mix flour, salt, sugar and vanillin sugar in a mixing bowl. Heat the milk in a small pot. Crumble yeast into it and dissolve while stirring. Pour onto the flour mixture. Add egg yolk and butter and knead everything with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 45 minutes.

2. 2

   In the meantime grease the bottom of a springform pan (22 cm Ø). Cut a 60 cm long strip from baking paper. Cut it into thirds lengthwise (fold up). Place the strip in the tin as a rim. Wash the currants and let them drain well on a sieve. Put 1 tablespoon of fruit mix aside for decoration. Mix the rest of the fruit mix, currants and brandy. Knead with the dough hooks of the hand mixer under the leavened dough. Fill the dough into the form and bake in the preheated oven, lower shelf (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 1-1 1/4 hours. Cover if necessary after half the baking time. Remove the panettone from the oven, place on a cake rack and allow to cool. In the meantime, stir icing sugar and lemon juice until smooth.

3. 3

   Knead with the dough hooks of the hand mixer under the leavened dough. Fill the dough into the form and bake in the preheated oven, lower shelf (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 1-1 1/4 hours. Cover if necessary after half the baking time. Remove the panettone from the oven, place on a cake rack and allow to cool. In the meantime, stir icing sugar and lemon juice until smooth. Carefully remove the panettone from the pan. Pour the icing sugar icing over it and decorate with the remaining fruit mix and pineapple. Let the icing dry

Nutrition Facts

KCAL
310 kcal

CARBS
47 g

FATS
11 g

PROTEINS
5 g