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Goldbear Panettone

Colourful Christmas treat: put a sweet crown on this traditional Milanese fruit cake with Goldbears!

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Panetone de ursinho 1080x1920

Ingredients

Panettone:

  • 130g sugar
  • 50g (2 tbsp) butter
  • 3 eggs
  • 250mL (1 cup) warm milk
  • 20mL panettone essence
  • 50g fresh yeast
  • 1kg sifted wheat flour
  • 300g glacé fruit or dried fruit
  • 250g sultanas
  • 2 tbsp grated lemon zest
  • A pinch of salt
  • 1-2 packs (150g ea) of HARIBO Goldbears for decoration


Sugar icing:

  • 1/2 cup icing sugar
  • 1 tsp of milk

Preparation

Mix & blend

  • Place the sugar, butter, eggs, milk, panettone essence and yeast in a blender. Mix until all the ingredients are well combined.
  • Pour this mixture into a bowl with the wheat flour and knead well until the dough no longer sticks to your hands.
  • Add the sultanas, candied fruit, a pinch of salt and the lemon zest and mix again until the fruit is evenly distributed throughout the dough.

Resting & baking

  • Place the dough into panettone moulds, fill them halfway and leave to rest for about 40 minutes or until the dough has doubled in size.
  • As soon as the dough has risen, make a cross-shaped cut in the top and brush it with beaten egg yolk or butter.
  • Place the panettone moulds on a baking tray and bake in a preheated oven at 180°C for 40 minutes.
  • Remove from the oven and leave to cool at room temperature.

Glazing & decorating

  • In a small bowl, mix 1/2 cup of icing sugar with 1 tsp of milk. Adjust the consistency of the icing by adding more milk if necessary or more sugar if the mixture is too runny.
  • Spread the icing over the panettone and decorate with HARIBO Goldbears.