Panettone in Dresden
Instructions
Put the flour in a bowl and in the central cavity spezzettatevi the yeast work a dough with a little warm milk, a little sugar and a little flour. Cover and let dough rise in warm place for 20 minutes. Then add the rest of the milk and sugar, vanilla sugar, salt, lemon peel, spices, butter and flour: mix working vigorously and slamming the dough until bubbles form and will come off from the walls of the container. Then put it to rise, covered, for another 30 minutes. After this time, add the raisins already found in hot water and dried, candied fruit, almonds, almond oil and orange peel. Let stand for 45 minutes at room temperature. Then on the floured work surface, roll out the dough into a large pastry that should have the thickness of 4 cm. Fold the dough into 3 on itself lengthwise, then place the cake on a greased baking and spennellatelo with half of the melted butter. All around place a strip of aluminum foil to keep in shape. Place in hot oven on the central plan. Cooking time: 90 minutes at 200 degrees. Freshly baked, sweet va brush still warm with the rest of the melted butter and sprinkled with icing sugar and vanilla sugar mixed together. Since the sweet aroma develops only after some time, we recommend that you prepare it at least a week before Christmas and keep it in a sealed envelope.
Ingredients and dosing for 8 persons
- 750 g of flour
- 75 g of brewer's yeast
- 25 cl of milk
- 150 g of sugar
- 2 sachets of vanilla sugar
- 1/2 teaspoon of salt
- == 1 lemon (zest)
- 1 toe of cardamom and nutmeg powder
- 300 g of butter
- 150 g of sultanas
- 150 g of candied fruits and almonds
- 1 ampoule of bitter almond oil
- 2 oranges (grated)
- Flour for rolling out
- Margarine to grease
- 50 g of melted butter to brush
- 100 g of icing sugar
- 1 sachet of vanilla sugar