Panettone
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Preparation : 20 min
Cooking : 30 min
Total time : 2 h 35 Rest : 1 h 45
Equipment
Panettone or Charlotte mould Baking paper Pastry brush
6 people
1 sachet of dried yeast
280 g of flour
160 ml of warm water
25 g of sugar
2 egg yolks
1 tsp of vanilla essence
1 zest of lemon
1 tsp of salt
40 g of soft butter
75 g of dried raisins
35 g of candied lemon peel
20 g of butter
20 g of icing sugar
Associated products
RECIPE STEPS
1
Add the yeast into the warm water and stir for 5 minutes or until fully dissolved.
Leave to rest for 10 minutes.
- 1 sachet of dried yeast
- 160 ml of warm water
2
Add all the ingredients (except the sultanas and candied lemon peels) and the dissolved yeast into the bowl fitted with the dough hook.
Switch the machine on and run for about 20 seconds.
- 1 sachet of dried yeast
- 280 g of flour
- 160 ml of warm water
- 25 g of sugar
- 2 egg yolks
- 1 tsp of vanilla essence
- 1 tsp of salt
- 40 g of soft butter
- 1 zest of lemon
3
Add the sultanas and candied lemon peels, then rerun the food processor for 20 seconds, until the dough forms a ball.
- 75 g of dried raisins
- 35 g of candied lemon peel
4
Transfer the dough to a large bowl and cover with a damp cloth. Leave to rise for 1 hour at room temperature and away from drafts.
5
Preheat the oven to 200°C.
Transfer the dough to a panettone or charlotte mould (about 12 cm in diameter) lined with baking paper. Leave it to rest, covered with a damp cloth, for 45 minutes at room temperature and away from drafts.
6
Bake the panettone for 10 minutes, then lower the oven temperature to 150°C and continue baking for 35 minutes.
7
Use a pastry brush to brush the top of the panettone with the previously melted butter and then sprinkle with icing sugar.
- 20 g of butter
- 20 g of icing sugar
© Magimix 2020, for the recipes and the photos.
