Panettone

Ingredients for 1 servings:

• 350 g flour, smooth
• 50 g sugar
• 2 egg yolks
• 20 g yeast
• 120 ml milk
• 90 g butter
• 1 pinch of salt
• 1 lemon(s), grated
• 2 tbsp, heaped orange peel (Aranzini)
• 2 tbsp, heaped candied lemon peel
• 2 tbsp heaped cranberries or raisins, depending on taste
• 2 tbsp, heaped walnuts, very coarsely chopped
• 3 tbsp rum
• 2 tbsp Amaretto
• 1 egg white
• 2 tbsp powdered sugar
• Granulated sugar, quantity as required

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 30 minutes

Italian yeast cake with fruit and delicate icing, makes four servings

For the steamed dough (pre-dough), take about 2 tablespoons of the milk and mix it with the yeast, 1 tablespoon of the flour, and 2-3 teaspoons of the sugar. Let the steamed dough rise in a warm place until doubled in size. Heat the remaining milk and melt the butter in it. Put the flour, sugar, a pinch of salt, the egg yolk, and the lemon zest into a mixing bowl. Add the steamed dough and mix in the milk and butter mixture, stirring constantly. Knead until the dough comes away from the mixing bowl in a ball, then continue kneading by hand until the dough is smooth and glossy. Cover the dough in the bowl with a cloth and let it rise until it has doubled in size. This takes about 1 hour. Meanwhile, warm the arancini (orange peel), candied lemon peel, and cranberries (or raisins) in a heatproof bowl with the rum and Amaretto. Let cool, then strain the fruit and reserve the alcohol. Once the dough has risen, knead in the fruit and nuts thoroughly. If necessary, knead in about 1-2 tablespoons of flour to prevent the dough from sticking. Then shape the dough into a large ball and place it in a well-greased panettone dish. You can also form 8-10 smaller balls from the dough and place them in small, greased molds (e.g., small jars). Cover the dish with a cloth and let it rise again in a warm place at a maximum of 45°C until it has doubled in size. This will take about another hour. Bake in a preheated oven at 175°C for approximately 20-25 minutes (mini pans for approximately 15-20 minutes). During this time, beat the egg whites for the glaze until light and fluffy, then mix with the icing sugar. Stir in approximately 1-2 teaspoons of the alcohol. Quickly glaze the surface of the cake with a brush and sprinkle with sugar, then bake for another 25 minutes (mini cakes for approximately 15 minutes) at 175°C. The glaze should be light brown and crispy. After baking, cover the panettone with a clean cloth and let it cool in the pan. It’s best not to slice or serve until the next day.