Perlas Panettone
From the other relatives of Bella Italia comes this seductive recipe for Panettone. Velvet history:
Panettone, the bread of the Toni, is said to go back to an unfortunate in love baker's boy in Milan who accidentally dumped a bowl of candied fruit into the bread dough in his in love dream. But when the whole thing was baked - oh wonder, oh wonder - people tore it out of his hand and he made so much money that he could marry his lover. Oh yes! The good old times!
500 g wheat flour, 1 cube Germ, 2 eggs, 100 g butter, 100 g sugar, 1 vanilla sugar, 200 - 250 ml warm milk to a smooth dough. By hand or machine. Then 200 g of candied fruits (which may be Aranzini, lemon, candied squash, orange peel, raisins, nuts or pignoli, mixed or sorted, to taste) gently knead in portions. Let rise in a 50 degree-warm tube, knead together and let rise again (the dough becomes finer-pored).
Since there is no Panettoneform in our latitudes, grease an oven-proof saucepan with about 16 cm in diameter and with a slice of baking paper the bottom and lined with a strip of baking paper the top of a good 5 cm protrudes. Above you can secure the strip with a paper clip or a pin. Fill in the 2x risen dough. Let rise and bake in the 180 degree hot tube until the surface is dark golden. Remove from the mold and peel off the paper.
In principle, the Panettone is longer lasting. Covered in plastic certainly 10 days. Can also be frozen well. And is a great souvenir for a coffee break.
