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🍽️ Heavenly Panettone with Rum-Fruits

2218 kcal · 30 min · 4 servings

Ingredients

• 100 g orange peel
• 100 g cranberries
• 2 tbsp rum
• 0.5 cube yeast
• 200 ml lukewarm milk
• 500 g flour
• 50 g sugar
• 1 tbsp vanilla sugar
• 1 pinch salt
• 2 egg yolks
• 130 g butter
• 1 tsp grated orange peel
• 1 tsp grated organic lemon peel
• 1 pinch anise powder
• 40 g pine nuts
• butter (for the pan)
• powdered sugar (for dusting)

Instructions

1. 1. Finely chop the candied orange peel.
2. 2. Place the cranberries and the candied orange peel into a bowl.
3. 3. Pour the rum over the fruits.
4. 4. Let the fruits soak to develop their flavors.
5. 5. Crumble the fresh yeast into the lukewarm milk.
6. 6. Stir the yeast in the milk until it has dissolved.
7. 7. Put the flour into a large mixing bowl.
8. 8. Add the sugar to the bowl.
9. 9. Add the vanilla sugar to the bowl.
10. 10. Season the dough with a pinch of salt.
11. 11. Add the egg yolks to the bowl.
12. 12. Add 100 grams of soft butter to the bowl.
13. 13. Add the spices to the bowl.
14. 14. Pour the yeast milk over the dry and wet ingredients.
15. 15. Thoroughly mix all ingredients.
16. 16. Knead the ingredients into a smooth dough.
17. 17. Cover the dough with a cloth.
18. 18. Place the dough in a warm spot.
19. 19. Avoid drafts at the rising location.
20. 20. Let the dough rise until its volume has doubled.
21. 21. Expect a rising time of about 30 minutes.
22. 22. Take the soaked fruits out of the rum.
23. 23. Add the pine nuts to the dough.
24. 24. Work the fruits and pine nuts into the dough.
25. 25. Divide the dough into two equal portions.
26. 26. Grease the panettone molds well.
27. 27. Line the molds with baking paper if desired.
28. 28. Fill the dough portions into the prepared molds.
29. 29. Let the filled molds rise again.
30. 30. Expect a second rising time of approx. 20 minutes.
31. 31. Wait until the cakes have visibly risen.
32. 32. Place the molds on the second rack from the bottom.
33. 33. Place the cakes in the cold oven.
34. 34. Heat the oven to 160 degrees Celsius fan-assisted.
35. 35. Bake the cakes for 45 to 60 minutes.
36. 36. Wait 15 to 20 minutes after the start of baking.
37. 37. Get the remaining butter ready.
38. 38. Brush the surfaces of the cakes with the butter.
39. 39. Continue to finish baking the cakes.
40. 40. Carefully release the cakes from the molds.
41. 41. Place the cakes on a cake rack.
42. 42. Let the cakes cool down completely.
43. 43. Dust the cooled cakes with powdered sugar.
44. 44. Serve the panettone as desired.

Nutrition per serving

• kcal: 2218
• Protein: 42 g · Fett/Fat: 85 g · Carbs: 308 g