Panettone

Ingredients for 1 servings:

• 150 g butter, soft
• 80 g sugar
• ½ tsp salt
• 4 m.-sized eggs
• 600 g flour (type 405)
• 60 g yeast, fresh
• 225 ml water, lukewarm
• 190 g raisins
• 45 g candied orange peel
• 45 g candied lemon peel
• 1 vanilla pod(s), pulp
• 1 tsp lemon peel, untreated, grated
• Butter for brushing
• Flour for the work surface

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

is baked in a (flower) clay pot (diameter: approx. 20 cm)! A very original souvenir

Prepare the baking paper for the clay pot (approx. 20 cm in diameter) and set it aside. It’s best to pour boiling water over the pot in a bucket and let it stand in the water. First, test whether the empty clay pot will fit in the oven. If necessary, remove the wire rack and place a wire rack on the bottom of the oven instead. Wash the raisins, soak them in hot water, drain them, and pat them dry. Sift the flour into a large bowl and make a well in the center. Crumble the yeast into the well, add a little warm water, and mix with a little flour to form a so-called pre-dough. Cover with a cloth and let it rise for about 15 minutes. In the meantime, separate the eggs and scrape out the seeds from the vanilla pod. Beat the egg yolks, sugar, and vanilla seeds with the whisk of a hand mixer until light and fluffy. Alternately add the egg mixture, water, and butter to the flour and knead with the dough hook until a smooth dough forms. Cover again with the cloth and let rise for 1 1/2 hours. Preheat the oven (200°C top/bottom heat, fan oven: 175°C, gas mark 3). Remove the clay pot from the water and line it with the prepared baking paper. Place the dough on a floured work surface. Knead the raisins, candied orange and lemon peel, and the grated lemon zest into the dough by hand. Pour into the clay pot and brush the surface with melted butter. Place in the oven and bake for about 20 minutes, then reduce the heat to 175°C (top/bottom heat, fan oven: 150°C, gas mark 2) and bake for a further 60 minutes. If the surface becomes too dark, cover with aluminum foil. After the baking time is up, remove the clay pot and place it on a wire rack. After five minutes, lift the cake out using the baking paper to prevent it from becoming damp. Let it cool on the wire rack. Then carefully peel off the baking paper.