Christmas seems to be better with a homemade panettone. And who says we can't make a vegan recipe?
- Prep Time: 1 hours 0 mins
- Cook Time: 40 mins
- Total Time: 1 hours 40 mins
- 1 teaspoon of honey
- 2 teaspoons water
- 1 tablespoon brown sugar
- Put the flour in the kneading bowl, and in the middle of it make a hollow in which the fresh yeast is crushed.
- Add the caster sugar and vanilla, and sprinkle the salt on the sides so that it is not in direct contact with the yeast.
- Pour the warm water little by little in the middle of the bowl and mix the yeast with the sugar and vanilla, until it dissolves.
- Then add the grated lemon and orange peel, and then incorporate all the flour.
- Knead the dough for homogenization and then add the rum essence and oil, which is gradually incorporated. Finally add the raisins (pre-scalded) and candied fruit.
- Knead the dough until it becomes elastic and non-sticky, and the raisins and candied fruits are evenly incorporated.
- Cover the dough with a clean napkin and heat, in a place away from cold air currents, until it doubles in volume.
- Then it is turned over on the floured board, it is kneaded a little more to release air bubbles, after which it is put in the baking form, greased with oil beforehand.
- Cover the dough again and let it rise again, then put it in the oven at medium temperature. (180 degrees).
- When the cake has risen and begins to brown slightly, remove from the oven, grease with honey diluted with water and sprinkle with brown sugar.
- Put the tray back in the oven until the cake is nicely browned.
- Remove from the oven and slice only after it has cooled completely.
For the dough to grow nicely, all ingredients must be at room temperature.
Be careful that the salt does not come into direct contact with the yeast.
Let the dough rise, covered, in a warm place away from cold air currents.
You can only use raisins, not necessarily candied fruit.