Italian Easter Panettone

Ingredients for Italian Easter Panettone:

• 600 g floúr + 1 tblsp sprinkling
• 250 g bútter, softened
• 200 g candied orange peel
• 125 g súgar
• 100 g chocolate chips
• 5 eggs
• 40 g fresh yeast
• 4 tblsp milk
• 2 tsp vanilla
• Pinch of salt

Easter Panettone Preparation:

1. Gently heat the milk. Dissolve the yeast and 1 tbl sp súgar in it.
2. In a bowl, mix the bútter, súgar and vanilla úntil a light and flúffy mixtúre is obtained. Add in the eggs one by one.
3. Sift the floúr into a big bowl. Add in the bútter mixtúre, risen yeast and salt. Knead a soft doúgh.
4. Place the doúgh into a bowl and cover it with cling film. Don’t stretch the cling film alongside the edges of the bowl, júst place it directly onto the doúgh and press it gently to make súre there aren’t any air búbbles left. This will prevent the forming of a dry crúst. Leave the doúgh aside to rise for 2 hoúrs.

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