Panettone genovese
Instructions
Stir together flour, sugar, yeast, a pinch of salt, grated lemon peel, raisins soaked and squeezed, pine nuts and lime cut into pieces.
Do you have a fountain and in the Middle sgusciatevi the egg, pour in the marsala and the juice of half a lemon, butter melted in a Bain-Marie.
Knead everything together and knead the dough for a few minutes.
If it were too harsh softened with a bit of water or warm milk.
Take the dough into a large ball and place on a greased plate.
Surrounded the pasta with a strip of parchment paper greased with butter on the side.
With a small knife take a half cm deep cross on top of the dough.
Let rise in a warm half-hour.
Cook in the oven at 200 degrees for 45 minutes.
Baked, let cool.
Ingredients and dosing for 4 persons
- 500 g of flour
- 200 g of sugar
- 150 g of butter
- 100 g of sultanas
- 50 g of pine nuts
- 50 g of candied citron
- 1 egg
- 1 lemon
- 2 sachets of baking powder
- 1/2 cup of marsala wine
- 1 pinch of salt