• 350 g flour
  • 10 g brewers’ yeast
  • 120 g sugar
  • 120 g butter
  • 3 eggs
  • 1 lemon
  • 1 pinch of salt
  • 150 g dried currants
  • 1 candied orange
  • 15 g citron
Dissolve the yeast in a small amount of warm water.

Mix it with 75 g of flour.

Roll the leaven into a ball.

Using the tip of a knife, make an x-shaped notch on the top and let rest for about 15 minutes.

Make a mound with the rest of the flour.

Place the sugar, the salt, the yolks of the eggs, the butter, the grated lemon zest and the leaven in the center of the mound.

Add a few spoonfuls of warm water to allow the dough to become smooth and elastic, kneading it for 5 or 6 minutes.

When the dough no longer sticks to your board, add the currants, candied orange and citron cut into small cubes.

Place the dough in a buttered mould and let rise for 25 minutes.

Make an x-shaped notch on the top, add a pat of butter to the center and immediately place in a hot oven.

After 10 minutes, quickly take the Panettone out of the oven.

Pull the x-shaped notch open a little wider and put the Panettone back in the oven for 40 minutes.

Serve cold.

The Panettone can be stored for several days without hardening when wrapped in parchment paper or aluminum foil.

Recommended accompanying drinks: Cappuccino, espresso, Asti Spumante.

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