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A delicious recipe for a festive dessert or breakfast.
Ingredients
For a 1 kg Panettone :
- 20 cl water
- 2 eggs 3 yolks
- 1 orange zest 1 lemon zest
- 2 teaspoons vanilla extract
- 500 g flour
- 100g sugar
- 15 g baker’s yeast
- 1 teaspoon salt
- 125 g softened butter
- 100 g dried figs
- 150g sultanas
- 100 ml rum
Recipe
- Start by whisking together the water, egg yolks, eggs, zest and vanilla in a bowl.
- In a mixer, combine the flour, sugar, baking powder and salt. Gradually add the liquid ingredients and mix until the dough begins to take shape.
- Add the butter and knead the dough for 5 minutes. It should have a soft, sticky consistency. Cover the bowl with cling film and leave to rise in a warm place for 2 hours.
- While the dough is rising, in a separate bowl, rehydrate the fruit with the rum, stirring occasionally.
- Once the dough has risen, add the fruit and rum, mixing carefully to distribute evenly. Pour the mixture into a paper panettone mould about 18 cm in diameter, place it on a baking tray and leave to rise, uncovered, in a warm, damp place for 1? hours, or until the dough has doubled in size and protrudes from the mould.
- Preheat the oven to 180°C with the rack in the middle position. Bake for 40 minutes or until a wooden skewer inserted into the centre of the pastry comes out clean.
- Once out of the oven, insert two long skewers parallel to the base of the panettone, crossing the mould from edge to edge (see note).
- Hang the panettone upside down in a deep pan, making sure it doesn’t touch either the sides or the bottom, holding it in place with the skewers. Leave to cool completely. You can keep the panettone under a bell jar at room temperature for up to a week.
