Preparation

1

Step 1

Melt the butter and let it cool. Sift the flour into a bowl and mix it with the dry yeast, sugar, salt, and lemon zest. Add the melted butter, milk, and eggs, and knead everything into a smooth dough; this takes about 5 minutes. Cover the dough and let it rise for about 90 minutes, until it has roughly doubled in volume.

2

Step 2

Meanwhile, chop the apricots and cranberries into small pieces. Divide the dough in half. Knead the chocolate chips into one half and the fruit and slivered almonds into the other half.

3

Step 3

Grease the tapered jars. Divide both doughs in half again, shape each piece into a ball, and gently place them into the prepared jars. Set the jars on the wire rack and slide the rack into the cold oven. Now preheat the oven to 180°C (gas mark 2–2½) and bake the panettone for about 40 minutes. Test for doneness with a toothpick. Remove the jars from the oven and let the panettone cool slightly.

4

Step 4

To preserve the food, carefully clean and degrease the rims of the jars, then seal them with Preserving rings, glass lids, and preserving clips. Process in a water bath heated to 100°C for 30 minutes.

For the recipe, you'll need:

Ingredients

Portions

4

Food

  • 200.0 g Softened butter
  • 670.0 g Flour
  • 1.0 sachet Dried yeast
  • 100.0 g Sugar
  • 1.0 Pinch Salt
  • 0.5 Grated organic lemon
  • 250.0 ml Milk
  • 3.0 Eggs
  • 100 g each of dried cranberries and apricots,
  • 50.0 g slivered almonds
  • 150.0 g Chocolate drops