50g of active dry yeast (mother dough)
2 cups of all-purpose flour
2 cups of granulated sugar
3 large or 4 small eggs
7 tablespoons of unsalted butter at room temperature
4 tablespoons of milk
Filling
80g of black currants
40g of white currants
80g of candied fruits in cubes (preferably orange, lemon, and citron)
40g of coarsely chopped nuts
40g of toasted almonds and slightly crushed
12 lime zest
Accessories
Mini Panettone molds
50g of active dry yeast (mother dough)
2 cups of all-purpose flour
2 cups of granulated sugar
3 large or 4 small eggs
7 tablespoons of unsalted butter at room temperature
4 tablespoons of milk
Filling
80g of black currants
40g of white currants
80g of candied fruits in cubes (preferably orange, lemon, and citron)
40g of coarsely chopped nuts
40g of toasted almonds and slightly crushed
12 lime zest
Accessories
Mini Panettone molds
1
Dissolve the yeast in a few tablespoons of warm water, beat well, and incorporate into the flour gradually
If necessary, alternate with more warm water between each addition of flour
The dough should transform into a soft, moist ball that is slightly sticky
Wrap this ball with flour and let it rise in a large bowl sufficient for it to expand
Cover the bowl and protect from cold and air currents
If possible, maintain a warm and humid environment for the dough to double in volume (25-30°C)
The rising process will take between 6 to 24 hours
2
Combine the sugar and eggs in the same bowl and, using an electric mixer, beat well
After forming a clear and puffy egg white, add the softened butter and continue beating
Meanwhile, warm the milk and add it to the fermented and risen dough, mixing well
3
Mix the mixture from the electric mixer with the dough in the same bowl
When homogeneous, gradually add the flour and knead everything on a floured surface
4
Add the filling and mix
Divide the dough into about 200g portions for each mold
Maintain in a warm location protected by an insulated bag for about five hours
Preheat the oven to 180°C
Make cuts in a cross pattern on the surface of the panettone before placing them in the oven at 50 minutes or until golden brown
Let cool and sift confectioner's sugar.
