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Goldbear Panettone

Colourful Christmas treat: put a sweet crown on this traditional Milanese pastry with the Goldbears!

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Panetone de ursinho 1080x1920

Zutaten

Panettone:

  • 130 grams (1 American cup) sugar
  • 50 grams (2 tablespoons) butter
  • 3 eggs
  • 250 milliliters (1 cup) warm milk
  • 20 milliliters of panettone essence
  • 50 grams of fresh yeast
  • 1 kilogram of sifted wheat flour
  • 300 grams candied fruit
  • 250 grams of raisins
  • A pinch of salt
  • 2 packs of HARIBO Goldbears for decoration


Sugar icing:

  • 1/2 cup powdered sugar
  • 1 teaspoon of milk

Preparation

1. mix & blend

  • Place the sugar, butter, eggs, milk, panettone essence and yeast in a mixer. 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 raisins, candied fruit, a pinch of salt and the lemon zest and mix again until the fruit is evenly distributed throughout the dough.

2. rest & bake

  • Place the dough in the panettone molds, 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 with beaten egg yolk or butter.
  • Place the panettone molds on a baking tray and bake in a preheated oven at 180°C (350°F) for 40 minutes.
  • Remove from the oven and leave to cool at room temperature.

3. glazing & decorating

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