Panettone

Summary

Ingredients

• 320 g sourdouh (wheat sourdouh Robert, fed 12 hours beforehand at 18 °)
• 280 g wheat flour, type 405
• 2 medium egg (s)
• 50 grams sugar
• 3 g salt
• 40 g butter
• 30 g lemon peel
• 30 g orane peel
• 30 g cherry (s), candied
• 50 g raisins
• 1 teaspoon, heaped with vanilla sugar
• 10 g butter
• powdered sugar

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Instructions

1. The wheat sourdough Robert must be fed 12 hours in advance at 18 °.
2. All ingredients should be at room temperature.
3. Chop the orange peel, lemon peel and candied cherries with the vanilla sugar. It`s easy to do with the magic wand.
4. Melt the butter (40 g + 10 g) separately and let it cool down to room temperature.
5. Knead the flour, wheat sourdough, 1 egg, sugar, salt and 40 g butter into a smooth dough that tears away from the bowl wall and bubbles. The surface should be very smooth. Now add the chopped fruits with the vanilla sugar and the remaining egg. Knead again for 2 - 3 minutes until the fruits are well distributed in the dough. The dough is very soft.
6. Cover the dough and let it rest at room temperature for about 30 minutes.
7. In the meantime, grease an 18 cm panettone springform pan or, if you don`t have one, a suitable small saucepan and line it with baking paper, increasing the edge to at least 20 cm.
8. Then grease the work surface with soft butter, also grease your hands. Tilt the dough onto the greased surface and with the greased fingers pull up the edges of the dough several times from the side to the center until a ball is formed that is smooth at the bottom and has overlapping folds at the top. Now place in the mold with the folds down.
9. The surface of the dough should be smooth and stretched. It`s not that easy because the dough is very soft, but the better your hands are greased, the easier it is.
10. Let the form with the dough rise in a warm place (35 - 40 °).
11. To protect the dough from drying out, I recommend placing the mold in an unused garbage bag and sealing it.
12. Let the dough rise until the cylinder is 2/3 full. This can take several hours, depending on the driving force of the Robert. For me it took 4 hours the first time. The older Robert, the faster it goes.
13. Preheat the oven to 200 ° (top and bottom heat) and bake the cake at 200 ° for 25 minutes, then briefly open the oven door and finish baking for 15 - 20 minutes at 175 °. If the surface gets too dark, you can cover the cake with a piece of aluminum foil for the last quarter of the baking time.
14. Brush the cake with the remaining 10 g of soft butter while it is still hot and sprinkle with powdered sugar.
15. Do not cut the panettone until it is completely cool.

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