Panettone

Panettone

Total: 5 hr 15 Min. | Active: 30 Min.
vegetarian
Nutritional value / 100 g: 334 kcal
, Fat: 15 g
, Carbohydrate: 43 g
, Protein: 7 g

Ingredients

1 piece

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@bettbossi.ch

Starter dough

200g white flour
1tbsp sugar
1parcel sourdough powder (10 g)
½cube yeast (approx. 20 g), crumbled
3dl milk

Dough

300g white flour
130g sugar
½tsp vanilla sugar
½tsp bitter almond extract
70g raisins
30g candied orange peel
1 organic orange, use grated zest only
1 organic lemon, use grated zest only
3 eggs
½tbsp salt
150g butter, soft

To bake

10g knobs of butter
Purchase ingredients now

Utensils

One springform pan (approx. 18 cm in diameter), greased 1 sheet 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. Add the milk, mix together, leave to absorb for approx. 1 hr.

Dough

Add the flour to the starter dough along with all the other ingredients up to and including the salt, knead into a soft, smooth dough using a food processor for approx. 15 mins. on a low setting. Add the butter and continue to knead for approx. 5 mins. Transfer the dough to the prepared tin, cover and leave to rise for approx. 2½ hrs.

To bake

Spread the knobs of butter on top of the dough, bake for approx. 75 mins. on the bottom shelf of an oven preheated to 160°C.

Good to know
Shelf life: Wrap the panettone in cling film and keep for approx. 4 days. Panettone also tastes delicious fresh.

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