Panettone

Name: Panettone
Cook time: 40 min
Total time: PT1.035M
Yield: 8
Cuisine: Italian
Ingredients: 150 ml semi skimmed milk; 500 g wheat flour; 14 g dried yeast bag of 7 g; 50 g fine cristalsugar; 6 medium sized egg; 1 lemon cleaned up; 1 medium oranges cleaned up; 250 g salted butter at room temperature; 100 g candied peel; 200 g Mixed nuts

Panettone is an Italian luxury bread or cake with fruits.

Ingredients

Kitchen Stuff

1 standing mixer with dough hooks
1 high spring form (Ø 18 cm and 8 cm high)
1 skewer

Directions

Heat the milk in a saucepan, but do not let it boil.
Put the lukewarm milk, flour, yeast, sugar, eggs and salt in the bowl of the standing mixer with dough hooks and mix for 2 minutes at the lowest setting.
Increase the speed to medium and mix for 7 minutes to a cohesive dough. Scrape the edges of the bowl in the meantime.
Meanwhile, grate the yellow skin of the lemon and the orange skin of the orange.
Add the citrus zest with the butter to the dough and mix for 7 minutes at medium speed. Scrape the edges of the bowl in the meantime.
Add the glazed peel and student oat and mix for 1 min. Through the dough.
Scoop the batter into a large bowl and cover with cling film. Leave to rest in the refrigerator for 12 hours.
Grease the spring form and the edges generously in the butter.
Remove the dough from the bowl and knead briefly. Form the still sticky dough into a ball and do it in the spring form.
Cover the dough loosely with cling film and let rise in a warm, draft-free place for 3 hours until it reaches the edge.
Preheat the oven to 180 ° C.
Beat the remaining egg. Brush the dough and bake for about 20 minutes under the center of the oven.
Lower the oven temperature to 150 ° C and bake for another 45 minutes. After 40 minutes, insert a skewer. If this comes out clean, the panettone is done.
Remove the panettone from the spring form and let cool for 30 minutes on a rack. Serve lukewarm or at room temperature.

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Nutrition

705Calories

Sodium19% DV445mg

Fat58% DV38g

Protein34% DV17g

Carbs24% DV72g

Fiber16% DV4g

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