Panettone Ard Buffet

A great cake recipe for any occasion:

Stir the yeast with the milk until smooth. Sift the flour into a suitable bowl, make a well and pour the yeast milk into it. Mix the liquid with a little flour to form a dampfl and let it rise for 20 minutes, covered with a dishcloth.

Add the salt, butter, sugar, lemon zest and nutmeg and mix until creamy. Gradually add the egg yolks and work everything together into the dough. Beat the dough lightly until it bubbles and let it rise repeatedly with the lid closed for about 20 minutes.

In the meantime, cut the candied orange peel and lemon peel and mix them into the dough together with the raisins and chopped almonds. Then let the dough rise repeatedly with the lid closed for 20 minutes. Cover a baking tray with parchment paper and place a springform pan with a 16 cm diameter and a 5 cm high rim on it. Line the rim with greased parchment paper. Weigh out 750 g of dough per springform pan rim, shape into a small loaf and place in the pan. Let it rise for 20-25 minutes and then bake in the oven heated to 180 °C for about 1 hour. Test with a toothpick.

If you want to keep the panettone a little longer, spread it with cooked apricot jam and glaze it with fondant.

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