Panettone
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21 rates
Preparation : 20 min
Cooking : 45 min
Total time : 2 h 50 Rest : 1 h 45
Equipment
Charlotte mold Baking brush
6 people
2 tsp of fresh baker's yeast
280 g of plain flour
25 g of sugar
2 egg yolks
1 tsp vanilla extract
0.5 tsp of salt
45 g of soft butter
1 zest of lemon
35 g candied lemon peel
75 g of dried raisins
20 g of butter
20 g of icing sugar
Associated products
RECIPE STEPS
1
Add 160ml water and the yeast into the metal bowl and run the programme.
- 2 tsp of fresh baker's yeast
Expert
02:30 / 3 / 37°C
2
Add the ingredients in the following order: the flour, sugar, egg yolks, vanilla, lemon and the salt then run the programme.
- 280 g of plain flour
- 25 g of sugar
- 2 egg yolks
- 0.5 tsp of salt
- 1 zest of lemon
- 1 tsp vanilla extract
Bread/Brioche
02:00 / 5 /
3
The programme will stop after one minute.
Remove the cap, press Auto and gradually add the butter through the opening while the programme is running.
- 45 g of soft butter
4
Add the dried raisins and the candied lemon peel then rerun the programme.
- 35 g candied lemon peel
- 75 g of dried raisins
Bread/Brioche
02:00 / 9 /
5
Place the dough into a deep dish. Cover with a damp cloth and leave to rest for 1 hour at room temperature and away from draughts.
6
Preheat your oven to 200°C.
Transfer the dough into a charlotte tin, about 12 cm in diameter, lined with baking paper. Cover with a damp cloth and leave to rest for 45 minutes at room temperature and away from draughts.
7
Bake the panettone for 10 minutes, then lower your oven temperature to 150°C and continue cooking for 35 minutes.
8
Melt the butter and brush over the baked panettone.
Sprinkle over the icing sugar.
- 20 g of butter
- 20 g of icing sugar
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