for 1 piece

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

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.

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