#Recipe: fortune Panettone

Speltheart cookies after Hildegard of Bingen

Ingredients for about 8 small pannettone paper molds:

• 1000 g fine spelt flour
• 250 g honey
• 8 g fresh yeast
• 500 ml lukewarm milk
• Grated lemon zest
• A pinch of galangal
• A pinch of bertram
• A pinch of fennel
• A pinch of cinnamon
• 250 g soft butter
• 7 large eggs
• 150 g raisins
• 200 g candied fruits
• 200 g chopped walnuts

Preparation:

• Place the spelt flour in a large bowl and mix with the honey (or cane sugar as an alternative). Dissolve the yeast in about 100 ml of lukewarm milk, pour it into the center of the flour, and mix with a little flour to create a small dough.
• Place the dough in a jug with the remaining milk and wait until it floats to the surface. Meanwhile, add grated lemon zest (or orange zest as a substitute), galangal, bertram, and fennel to the center of the flour. Incorporate the soft butter and eggs.
• Once the dough floats in the milk, add it to the other ingredients and knead everything into a rather moist dough. Cover and let it rise in a warm place for about 1 hour, until it doubles in size.
• Dust the raisins, candied fruits, and chopped walnuts with a little flour to ensure even distribution, then knead them into the dough. Use movements from the edges to the center to keep the surface smooth and taut.
• Fill the panettone molds up to three-quarters of their height and allow the dough to rise again until it reaches the top (about 1-1.5 hours). Bake at 180°C with fan circulation for 10-15 minutes, then cover with aluminum foil and finish baking at 150°C with fan circulation for another 30-40 minutes.

Variation:

Garnish with sugar glaze and pistachio powder.