Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Starter dough
Dough
To bake
Utensils
One springform pan (approx. 18 cm in diameter), greased 2 sheets of baking paper, halved lengthwise, used to line the tin frame
How it's done
Starter dough
Mix the flour, sugar, sourdough powder and yeast in a bowl. Pour in the milk, stir until you have a thick paste, cover and leave to stand for approx 3 hours.
Dough
Add the flour with all of the other ingredients up to and including the salt to the starter dough, knead to a soft, smooth dough using the dough hook on a food processor for approx. 15 mins. on a low setting. Gradually add the butter and all remaining ingredients and continue to knead for approx. 5 mins. Transfer the dough to the prepared tin, cover and leave to rise for approx. 3 hrs.
To bake
Approx. 90 mins. on the bottom shelf of an oven preheated to 160 °C. Remove from the oven, allow to cool slightly in the tin, remove from the tin and leave to cool completely on a rack. Dust the panettone with icing sugar.
| Tip: | |
|---|---|
| Shelf life: | Wrap the panettone in cling film and keep for approx. 4 days. Panettone also tastes delicious fresh. |
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