6 cups of all-purpose flour
1 1/2 cup of warm milk
2 cups of candied strawberries, finely chopped
1/2 cup of lukewarm water
2/3 cup of active dry yeast
1/3 cup of melted butter
1/2 teaspoon of grated lime zest
1 1/2 teaspoons of salt
2 tablespoons of panettone essence
3 large eggs, beaten
2 packets of biological yeast
Acessory
Panettone mold with a capacity of 1 kg
6 cups of all-purpose flour
1 1/2 cup of warm milk
2 cups of candied strawberries, finely chopped
1/2 cup of lukewarm water
2/3 cup of active dry yeast
1/3 cup of melted butter
1/2 teaspoon of grated lime zest
1 1/2 teaspoons of salt
2 tablespoons of panettone essence
3 large eggs, beaten
2 packets of biological yeast
Acessory
Panettone mold with a capacity of 1 kg
1
In a bowl, activate the yeast in lukewarm water
2
Join the milk, eggs, flour, butter, and salt
Mix well
Bake the oven to medium temperature
3
Gradually add the flour and panettone essence to the dough and mix well
Cover the bowl with a greased aluminum foil and let it rise in an off-oven for 30 minutes
Remove from the oven and, with a clenched fist, fold the dough down
4
Add the strawberries and lime zest, mixing well
Place in the panettone mold and bake at medium temperature for 45 minutes or until a toothpick inserted comes out clean
Remove from the oven and let it rest for five minutes before unmolding and serving.
