Poppy-Amaretto Panettone

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Melt 60 g butter, add milk, let cool lukewarm. Crumble yeast, stir with 1 tablespoon of sugar until liquid. Put flour, salt and 2 eggs in a bowl. Add milk mixture and yeast. Immediately knead to a smooth dough with the dough hooks of the hand mixer.

2. 2

   Cover the dough and let it rise in a warm place for about 1 hour. Mix poppy seed mixture, 1 egg, 60 g pine nuts and amaretto. Roll out dough on a floured work surface in a rectangular shape (36 x 40 cm). Add the poppy seed mixture and spread. Roll up from the long side. Grease a panettone mould (18 cm Ø; approx. 1.5 litres capacity) or springform pan with a tube bottom insert (24 cm Ø). Place the roll of dough in the form, press the ends together. Melt 1 tablespoon butter. Spread the dough with it. Sprinkle with 1 tablespoon of sugar and pine nuts each.

3. 3

   Place the roll of dough in the form, press the ends together. Melt 1 tablespoon butter. Spread the dough with it. Sprinkle with 1 tablespoon of sugar and pine nuts each. Cover and leave to rise for about 10 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-50 minutes. Cover if necessary after approx. 30 minutes of baking time

4. 4

   3 hours waiting time

Nutrition Facts

KCAL
290 kcal

CARBS
33 g

FATS
13 g

PROTEINS
8 g