Panettone is the name of the Italian cozonac, which is preparing around the most important holidays of the year, just as the traditional walnut cozonac is prepared for us.
30 g dried yeast
600 g flour
100 g old powder
200 g butter
4-5 tablespoons milk
200 g raisins
100 g dried apricots
fried almonds and crushed into pieces
1 salt powder
Method of preparation
Unwrap the dried yeast in warm milk and mix it with a teaspoon of flour, then let it rise 20 minutes, in the heat. Mix in the freshly sifted yeast prepared flour and salt, adding in turn the soft butter, sugar and eggs.
Knead the dough well, then mix the fruit and almonds and add the lemon peel. Grease a high-walled tray with butter and coat it with aluminum foil. Grease with butter and then coat with flour.
Form a large ball from all the dough and place it in the tray. Allow the dough to grow for about an hour, in a warm place, covered with a clean, slightly damp towel. Grease it with beaten egg and bake in the oven (hot at 180 degrees), on low heat, about 45 minutes.
The panettone is baked when it has become firm, getting a golden crust.
The type of kitchen