Panettone - Dessert
The Italian yeast cake was according to legend invented by the baker Antonio Cova, because of this the name "pane di tonio". At Christmas and New Year but also at Easter Panettone is traditionally baked in Italy.
450 g flour
1 cube of yeast
120 g of sugar
125 ml milk (lukewarm)
1 pinch of salt
200 g of butter
75 g candied orange peel (chopped)
75 g candied lemon peel (chopped)
75 g cherries (candied)
200 g raisins
1 tablespoon flour
Margarine for greasing
Place the flour in a bowl and crumble the yeast in the center in a trough. 1 teaspoon sugar sprinkle. With a little milk and flour mix to the sponge. Cover and let rest in a warm place for 15 minutes.
With the remaining sugar and milk add the eggs and salt in the bowl. Distribute knobs of butter on it, from outside to inside a dough. Mix orange peel, lemon peel, chopped candied cherries and washed dried raisins in a bowl with a tablespoon of flour. Grease cake pan with margarine. Dough purely fill. Cover and let rise 20 minutes.
In the preheated oven on the lowest rail bake about 60 minutes at about 220 ° C. After 30 minutes of baking the dough should be brushed with melted butter.
Take it out, let it cool and serve it after 24 hours.