Panettone with Dried Fruit

Panettone is sold in various sizes and with different fillings. Instead of buying it, prepare it yourself and you will be delighted with the good taste and simple preparation.

Details

  • Preparation Time: 160 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

dough

  • 90 g Figs, dry

  • 80 g Raisins, golden

  • 1 teaspoon Lemon zest, fresh

  • 1 teaspoon Orange, shell

  • 3 spoons Alcohol, Rum

  • 7 g Yeast, dry

  • 220 ml Milk, whole milk

  • 60 g Powdered sugar

  • 400 g Flour, Wheat, bread flour

  • 2 piece Egg, fresh

  • 1 teaspoon Vanilla, extract, natural

  • 150 g Butter, unsalted

  • 2 pinch Salt, table

glazura

  • 20 g Butter, unsalted

Steps

  1. Wash the dried fruit and dry it with kitchen towels. Cut the figs, apricots, and prunes into smaller pieces. Place the dried fruit in a bowl, add the grated zest of lemon and orange, pour in the rum, and mix everything well.

  2. Prepare the yeast: crumble the yeast into a small pot, add 2 tablespoons of warm milk and a teaspoon of sugar. Mix well until the yeast dissolves, then cover the pot and let the yeast rise in a warm place for 10 minutes.

  3. Sift 200 g of flour into a large bowl. Make a well in the center and pour in the risen yeast, mixing it with a little flour. Sprinkle salt around the edge of the flour. Crack the eggs into the well, pour in the remaining milk, add the rest of the sugar and vanilla extract. Knead the dough until it becomes smooth and elastic and no longer sticks to your hands or the bowl. You can use a hand mixer with spiral hooks to help.

  4. Shape the dough into a ball, place it in a bowl, cover it, and let it rise for 1 hour until the dough doubles in size.

  5. Turn the risen dough onto a floured work surface and roll it out into a rectangle, about 1.5 cm thick. Sprinkle the dough evenly with a handful of the soaked fruit. Fold the shorter sides of the dough over each other, like closing a book. Roll out the dough again, sprinkle with another handful of fruit, and fold it again like a book. Continue this process until you run out of fruit.

  6. Gently knead the dough and shape it into a ball. Grease a round panettone mold well. Place the dough in the mold, brush it with melted butter, and cut a cross on the top with a sharp knife. Cover the mold and let the dough rise for 45 minutes until it doubles in size.

  7. Preheat the oven to 190 °C. Bake the panettone in the preheated oven for 50 minutes until it turns golden brown. Let the baked panettone cool in the mold for 5 minutes, then carefully transfer it to a serving plate and wait until it cools completely. Slice the cooled panettone and serve.

Nutrition Information (Per 100g)

  • Calories: 363.66 kcal
  • Fat: 14.15 g
    • Saturated Fat: 8.26 g
  • Carbohydrates: 48.44 g
    • Sugars: 15.18 g
  • Protein: 6.82 g
  • Fiber: 2.07 g