Poppy seed – Amaretto – Panettone

Ingredients for 1 servings:

• 60 g butter
• 1 tbsp butter
• 125 ml milk
• ½ cube of yeast
• 2 tbsp sugar
• 350 g flour
• 1 pinch of salt
• 3 eggs (size M)
• 500 g poppy seed paste
• 60 g pine nuts
• 1 tbsp pine nuts
• 6 tbsp Amaretto
• Fat for the mold
• Flour for the work surface

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

A treat not only during the Christmas season

First of all: If you don’t have a panettone pan, you can also use a springform pan and simply line the pan with baking paper to raise the height around the inside edge. Melt the butter and let it cool. Heat the milk to lukewarm and dissolve the yeast and 1 tablespoon of sugar in it. Put the sifted flour, salt, and two eggs in a bowl. Add the milk mixture and butter and knead into a smooth dough. If the dough is still too sticky, just add a little more flour. Cover the dough with a kitchen towel and let it rise in a warm place for about 1 hour. Mix the poppy seed mixture with 1 egg, 60g pine nuts, and the Amaretto. Roll out the dough on a floured surface into a rectangle (35 cm x 40 cm) and spread the poppy seed mixture on top with a spoon. Roll up the dough from the long side. Place the roll in the greased pan and press the ends together firmly. Melt 1 tablespoon of butter and brush it over the dough. Then sprinkle with 1 tablespoon of sugar and 1 tablespoon of pine nuts. Cover the panettone and let it rise for another 10 minutes. During this time, preheat the oven to 200°C (top/bottom heat). Depending on your oven, the panettone will need about 40 minutes to bake. However, since the pine nuts burn easily, it’s advisable to cover the panettone with aluminum foil once it has taken on a nice brown color (after about 30 minutes). Let the panettone rest in the pan for 10 minutes, then remove it from the pan and let it cool on a wire rack. And if you don’t want to wait for it to cool, I personally think it tastes best lukewarm.