Panettone from the ceramic grill

  • Ingredients

    450 g sifted flour

    120 g sugar

    40 g yeast

    120 g butter

    180 ml milk

    6 egg yolks

    1 pinch of salt

    75 g candied orange peel

    75 g candied lemon peel

    200 g raisins

    2 tbsp butter for the mold

  • Preparation

    This classic Italian Christmas pastry originally comes from Milan, but has now conquered the whole world. Even though baking panettone is generally considered to be quite complicated, Antonio Furnari, owner of Ristorante e Pizzeria Etna and member of the German national pizza team, has provided you with a wonderful recipe for panettone straight from your monolith.

    First, melt the butter with the milk in a pan and leave to cool to lukewarm. Put the flour in a bowl and make a well in the middle. Crumble in the yeast and sprinkle with sugar. Pour over the milk and butter mixture and knead into a dough (also works with a dough hook). Cover and leave to rest for 15 minutes. Then stir in the eggs and salt and knead into a firm dough.

    Mix the candied orange peel, candied lemon peel and raisins and knead into the dough. Grease a cake tin with butter and dust with flour, spread the dough into it. Cover and leave to rest until the dough has doubled in size (usually around 20 minutes).

    Heat the Monolith to 200°C. Set up a deflector stone and pizza stone on the top level for baking. Set the grill to 180°C. Bake the panettone for 30 minutes.

    Remove the panettone and brush with egg, then bake for a further 20 minutes. Once baked, turn out and leave to cool, then sprinkle with powdered sugar and serve. Enjoy!

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