Panettone à la Heike

Ingredients for 1 servings:

• 250 g flour (type 405)
• 250 g flour (type 550)
• 1 tsp sugar
• 12 g yeast
• 60 ml milk, lukewarm
• 4 eggs
• 3 egg yolks
• 160 g sugar
• 5 g salt
• 1 lemon(s), untreated, zest
• 100 g apricot(s), dried, diced
• 50 g raisins (rum raisins)
• 50 g chocolate decoration (chocolate drops)
• 1 knob of butter
• Fat for the mold

Instructions

Working time approx. 45 minutes; Rest time approx. 7 hours; Cooking/baking time approx. 1 hour; Total time approx. 8 hours 45 minutes

needs some time

Dissolve 10g of yeast in 60ml of lukewarm milk and mix with 100g of flour and 1 teaspoon of sugar. Knead everything well until you have a smooth dough. Place the dough in a bowl and cover with plastic wrap. Let it rise in a place around 30°C until it has doubled in size (approx. 1 hour). Remove the plastic wrap from the dough, add 180g of flour, 2g yeast, 2 eggs, 60g softened butter, and 60g sugar to the pre-dough, and knead everything with your hands until the dough is no longer sticky. Cover the dough again with plastic wrap and let it rise for approx. 2 hours in a place around 30°C until it has doubled in size. After this time, add 2 eggs and 3 egg yolks, as well as 220g of flour, and knead everything together thoroughly for 10 minutes. Then add 5g of salt, 100g of softened butter, lemon zest, diced apricots, rum raisins, and chocolate chips, and knead everything thoroughly. Cover the dough again with cling film and let it rise for about 2 hours in a warm place at 30°C. Butter a panettone dish. Remove the dough from the bowl and knead again, then transfer it to the dish. Cover with cling film and let it rise for another 2 hours. Remove the cling film and let the dough stand uncovered for about 15 minutes to allow a dry film to form on the surface. Cut a cross in the center of the surface and add a knob of butter. Place a small bowl of water in the oven. Bake the panettone on the bottom rack of an oven preheated to 200°C for 10-15 minutes. After this time, reduce the oven temperature to 190°C and bake for another 10-15 minutes. Now reduce the temperature to 180°C and bake until done (total baking time approximately 1 hour). Cover the panettone if necessary.