- For the cake
- 500 grams Pastry flour
- 1 package Dry yeast
- 100 grams sugar
- ⅛ liter milk
- 5 egg yolks
- 200 grams Margarine
- 1 tablespoon organic lemon zest
- 100 grams Candied lemon
- 100 grams candied orange
- 100 grams Maraschino cherry
- 100 grams raisins
- 1 pinch salt
- 1 teaspoon cinnamon
- ½ teaspoon cloves
Mix the flour with the sugar, spices, lemon zest and dried yeast.
Cut the butter into pieces, and add to the flour mixture along with the warm milk and egg yolks.
Knead to make a smooth dough.
Form into a ball, cover and let rest for about 1 hour.
In the meantime, cut the candied peel and cherries into small cubes.
If a Panettone baking pan is unavailable, a greased round baking dish about 20 cm (approximately 8 inches) in diameter may be used. Use aluminum foil to form a higher edge. Secure the ends with a paper clip. Grease the mold and dust with flour.
Mix the candied peel, cherries and raisins. Place the dough on the floured surface and flatten slightly. Pour the fruit mixture on top.
Fold the dough over and knead to combine.
Place the finished dough into the baking pan and let rest for another 30 minutes.
Score the surface of the dough crosswise and bake for about 45-55 minutes in a preheated oven at 200°C (approximately 400°F).
Dust the cooled Panettone with powdered sugar and serve sliced.