Panettone

A simple but delicious cake recipe:

For the Dampfl, knead all the ingredients together intensively except the butter, adding the butter at the end of the kneading time.

The Dampfl 1 hour at room temperature, then min. 16 hours in the refrigerator.

Mix all the fruits with the rum, cover with cling film and let sit at room temperature for one night.

Blend the butter mixture with a food processor until smooth.

For the dough, knead the fruit and steam in the food processor for about 3 min. Later add all the butter mixture and knead the dough for approx.

Knead for about 10 minutes until the dough is smooth.

Now rest the panettone dough for half an hour, knead briefly in the food processor, then rest again for half an hour. Next, place it in the greased baking pan. (If you do not have panettone molds take, for example, Gugelhupffformen or marble cake molds). Brush the surface of the panettone with egg and let it stand at room temperature for about 2 to 3 hours.

Bake in a heated oven at 200 degrees for about 15 minutes, then at 180 degrees for about half an hour.

After baking, turn out directly from the pan and cool.

The panettone can be kept in cling film for min. 2 weeks.

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