Wenn es um Weihnachten und kulinarische Traditionen geht, steht der klassische Panettone ganz oben auf der Liste. Es gibt jedoch eine leckere und etwas ungewöhnliche Variante, die Sie zuhause ausprobieren können: den traditionellen Aprikosen Panettone. Mit den richtigen Zutaten und etwas Geduld können Sie diesen köstlichen italienischen Weihnachtskuchen ganz einfach selber backen.

Traditioneller Aprikosen Panettone zuhause backen

Hey Leute, today we are making a delicious panettone with an apricot twist, just like every year. To start off, we need a mature sourdough or madre, which I refreshed 2 hours ago. The world is very active, which is perfect for this recipe.

Since we won’t be using any yeast, some may ask how to make it rise. Well, at the end of the video, I will link a video that explains it in detail. For this recipe, I need 120g of sourdough. I put it directly into my kitchen machine, which is ideal to have for this recipe.

It’s recommended to use a firmer wheat sourdough for a better crust, and wheat is more neutral. I’ve used rye sourdough before, but it doesn’t give the same result. After adding 65g of sugar, 100g of warm water, 2 egg yolks, and 250g of flour, I knead the dough for 23 minutes on low speed before adding 75g of butter.

I knead the dough for another 12 to 15 minutes until it becomes a plastic dough that separates nicely from my body. I let it rest in a bowl for 8 to 12 hours, depending on the activity of my sourdough, until it doubles in size.

While I wait for my dough to rise, I create a quick apricot quell stück by mixing 250g of chopped dried apricots with the juice of half an orange. This will prevent the panettone from drying out.

Once the dough has risen, I add the quell stück, some lemon zest, the seeds of a vanilla pod, and 760g of sugar, along with 90g of active mother yeast or honey, 70g of warm water, and 190g of flour. I then knead the dough for 20-25 minutes until it separates and becomes a plastic dough.

After kneading, I divide the dough into two equal pieces and form them into balls. I let them rise at room temperature for 4-5 hours, during which I fold them twice to add stability. After which, I shape them into loaves and bake them at 30°C for 90-120 minutes depending on the size of the loaves, or for 16 hours at room temperature.

I hope you enjoy making this delicious apricot panettone. It takes patience and dedication, but it’s definitely worth it.
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