1

For the dough, mix together the flour, salt, sugar and vanilla sugar, form a hollow. Add the butter. Mix the yeast with the milk and pour it into the hollow together with the egg and, if desired, the rum; knead into a soft, pliable dough. Cover and allow to rise at room temperature for 2-3 hours until it has doubled in volume.

2

Mix the raisins and candied fruit into the dough. Using a little flour form the dough into a ball and lay it in the buttered, aluminium foil covered ring that has been placed on a baking tray lined with baking paper. Cover and allow the dough to rise for a further 2-3 hours until it has doubled in volume.

3

Brush the surface of the dough with cream.

Baking

Bake for 50-60 minutes in the bottom half of an oven pre-heated to 180°C. Remove and place on a grid to allow it to cool for a short period before carefully removing the cardboard ring. Allow it to cool. Before serving, dust the panettone with icing sugar.

Suggestions

Enjoy the panettone while it is still fresh. If desired, mix 25 g of roasted almond splinters into the dough.

Source:

IG Dinkel, Judith Gmür-Stalder