Panettone

For the panettone, stir the yeast in lukewarm water with a little flour and let it rise for half an hour with the lid closed.

Mix the flour, sugar and salt together and press an indentation into the flour mixture. Add yeast and eggs to the bulge and knead all ingredients together to form a smooth dough.

Add butter in flakes, lemon zest, candied fruit and raisins and work into the dough thoroughly. Shape the dough into a ball and let it rise in a warm, draft-free place for 8 hours with the lid closed.

Now shape the dough into a large oblong cylinder and place in a well-oiled charlotte or brioche mold. Let rise for another 2 hours.

Preheat the oven to 220 °C, make cross cuts in the surface of the dough and bake the cake for about 50 minutes. Immediately remove the pannetone from the mold and place on a cooling rack.

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