Recipe (english)

Christmas Panettone

Christmas Panettone
Quantity Ingredient
400 g Wheat Flour Type 405
1 packet Dry yeast
100 g Sugar
1 tsp Lemon peel
1 Vanilla pod
100 g Margarine
6 Egg yolk
0,125 l Water
50 g Fruit mix, candied
50 g Currants
50 g Sultanas
10 g Butter

Christmas Panettone is an Italian fruit cake. Mix flour, dry yeast and sugar. Season with a pinch of salt, grated lemon peel and the pulp of a vanilla pod. Place the margarine in flakes on the flour. Add the egg yolk and knead into a smooth dough. Gradually add lukewarm water. Cover the dough and leave to rise in a warm place for 40 minutes. Knead in the fruit mix, currants and sultanas. Cover the dough and let it rise for 20 minutes. Grease a high pot with a diameter of 16 cm and line it with baking paper. Knead the dough, pour into the mould, cover and leave to rise in a warm place until it has visibly enlarged. Preheat baking oven to 175° C. Scratch the Christmas panettone crosswise and bake on the lowest rack for 20 minutes. Butter out and spread Christmas Panettone with it. Bake Christmas Panettone for another 25 to 30 minutes. Let the Christmas Panettone cool down a little in the mould. Turn out of the mould and remove the baking paper.

Servings: 12, Difficulty: 
Preparation time: 20 minutes, Total duration: 2 hours

All data per serving:
285 kcal
41 g
5 g
11 g

(C)opyright by Marions Kochbuch