Candied Fruit & Yuzu Panettone - Illustrated recipe
Mamma mia! Follow our easy step-by-step recipe and enjoy a homemade panettone with candied fruits and yuzu. A delicious treat straight from Italy!
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Cooking tools:
- Stand mixer
- Whisk
- Mixing bowl
- Plastic wrap
- Spatula
- Food prep tray
- Microplane
- Kitchen scale
- Floured work surface
- Bench scraper
- Panettone paper mould
- Panettone springform cake tin
- Proofing chamber
- Food processor
- Fine-mesh sieve
- Piping bag
- Kitchen shears
- Chef's knife
- Cutting board
- Wooden pick
- Oven
- Baking sheet
- Cooling rack
- Airtight plastic bag
- Warm place
- Stove
- Measuring cup
Ingredients
- 75g warm water
- 4g fresh baker's yeast
- 2g salt
- 100g flour T55
- 120g currants
- 90g candied orange cubes
- 90g candied yuzu zest
- 40g rum
- 1 lemon
- 1 orange
- 20g fresh baker's yeast
- Dough starter (made the day before)
- 350g flour T55
- 95g castor sugar
- 1 teaspoon vanilla powder
- 7g salt
- 6 egg yolks
- 125g milk, warm
- 150g unsalted butter, softened
- Macerated dried fruits (prepared the day before)
- 65g whole raw almonds
- 10g flour T55
- 125g icing sugar
- 10g vegetable oil
- 1 1/2 egg whites (approx. 45g)
- A few drops of sweet almond flavouring
- A few whole raw almonds
- Pearl sugar
- Icing sugar
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