Panettone

Panettone

Total: 8 hr 5 Min. | Active: 35 Min.
vegetarian
Nutritional value / 100 g: 317 kcal
, Fat: 11 g
, Carbohydrate: 45 g
, Protein: 8 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@bettybossi.ch

Starter dough

200 g white flour
1 tbsp sugar
1 parcel sourdough powder (10 g)
¾ cube yeast (approx. 30 g, crumbled
3 dl milk

Dough

300 g white flour
100 g sugar
3 eggs
1 parcel bourbon vanilla sugar
½ tsp bitter almond extract
1 ½ tsp salt
120 g butter, cut into pieces
50 g raisins
30 g candied orange peel
1 organic orange, use grated zest
1 organic lemon, use grated zest

To bake

icing sugar, to dust
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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

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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.

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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