Preparation

1

Step 1

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

2

Step 2

In the meantime, chop the apricots and cranberries into small pieces. Halve the dough. Knead the chocolate drops into one half and the fruit and almond sticks into the other half.

3

Step 3

Grease the tapered jars. Halve the two doughs again, shape each part into a ball and slide it into the prepared jars. Place on the wire rack and put it in the cold oven. Now set the oven to 180° C (gas level 2 − 2 ½) and bake the panettone for about 40 minutes. Carry out a swab test. Remove the jars from the oven and let the yeast cakes cool slightly.

4

Step 4

For storage, carefully clean and degrease the rims of the jars, then close the jars with a preserving ring, glass lid and preserving clips. Heat in a 100°C water bath for 30 minutes to preserve.

5

Step 5

Click here for the jars: WECK jar 1000 ml

For the recipe, you'll nee:

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