Panettone Christmas cake with raisins and candied fruit
Ingredients
- 70 ml milk
- 2 eggs, at room temperature
- 80 g butter, softened
- 30 ml oil
- 2 tbsp sugar
- 1 p. Vanilla sugar
- 1 tsp lemon zest
- 3 g salt
- 1 tsp dry yeast
- 160 g candied fruit, orange peel, lemon peel
- 20 g raisins
- 250 g flour
- 60 ml brandy
- 1 egg yolk
- 1 tbsp milk
- icing sugar, optional
Utensils
- hand mixer
- mixing bowl
- kitchen brush
- deep springform pan
Instructions
- Rinse candied fruit and raisins in warm water.
- Cover with brandy in a bowl and leave to soak for 4-6 hours.
- Dissolve yeast in warm milk, add 1 teaspoon of sugar and leave for 5-6 minutes.
- Eggs Add , sugar, vanilla sugar and oil and mix well with a mixer.
- Sieve in the flour and salt and mix with the mixer for 5 minutes.
- First on low speed, then increase the speed and knead for another 6-8 minutes.
- Add the butter.
- Knead well again for 5 minutes.
- Drain the brandy from the candied fruit and raisins.
- Drain the candied fruit and raisins and add to the batter, stirring for 3-4 minutes.
- Replace the bowl with Cover the dough with cling film and leave in the fridge for 7-8 hours.
- Remove the yeast dough from the fridge, knead once, roll into a ball and place in a deep springform pan.
- Leave to rise at room temperature for 2-3 hours.
- The oven on 1 Preheat to 80°C.
- Mix the egg yolks with 1 tablespoon of milk and brush on the panettone cake.
- Bake the panettone at 180°C for 20 minutes.
- Reduce the oven heat to 150-160°C and cook for a further 20-30 minutes bake.
- Panettone cake out of the oven and let cool completely.
- The Christmas cake can be dusted with icing sugar.
