Ingredients: 350g flour
10g yeast
120g sugar 120g butter
3 eggs 1 lemon 1 pinch of salt
150g currants 1 orange
candied citron 15g
Recipe:
Dissolve yeast in lukewarm water, toss with 75g of flour, yeast roll the ball with the tip of a knife, make a cross on top and let stand 15 minutes.
Then place the remaining flour into a fountain, set amid sugar, salt, egg yolks, butter, lemon zest and yeast.
Add a few spoonfuls of warm water so that the dough becomes homogeneous in the working 5 or 6 minutes. When
comes off the board, fold in the currants, candied orange and citron cut into small dice.
Pour the batter into the buttered pan, let rise for 25 minutes.
Make a cross on top, place the center a knob of butter and place immediately in hot oven.
After 10 minutes, remove from oven quickly panettone. Open
more incisions in a cross and put in oven for 40 minutes.
Serve cold.
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