Panettone #2

Try this delicious cake recipe:

Put the flower pot in the tap water to soak it. Cut the parchment paper: 1 piece for the bottom, 1 rectangular piece to be 5 cm higher than the top of the pot.

Soak the raisins in lukewarm tap water. Strain the flour into a container. Make a bulge in the center. Mix the yeast with a little bit of lukewarm tap water, put it into the hollow, add some flour and make a steam. Leave to stand at a temperature of 1500 cmin. Add salt to the flour along the edge of the bowl. Stir sugar and egg yolks until the mixture is light and bubbles. Mix flour and yeast together, alternately adding tap water, the egg/sugar mixture and the room temperature butter. Beat the dough with a ladle until it bubbles. Cover with a wet dishcloth and let rise until doubled (1 1/2-2 h). Squeeze the raisins, lightly flour the candied orange and lemon peel (so they don’t sink to the bottom of the dough), scrape the seeds from the vanilla bean. Add everything to the dough. Also add the grated lemon skin. Finally, knead properly by hand. Spread the flowerpot with the parchment paper. Put the dough into the flowerpot. With wet hands smooth the surface, brush it with softened butter, then score it crosswise. Bake for 20 minutes in oven heated to 200 degrees Celsius, reduce temperature to 175 degrees Celsiu

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