PANETTONE DI MILANO
Posted in reply to a message board request. In our family, Panettone for breakfast is a holiday tradition on Christmas and Easter. Here is the recipe my family has used for years. It is a time consuming bread/cake to make and is best started a day ahead of baking or very early on the same day. There are 4 rises in this recipe for a total rising time of 13 hours (depending on how warm your kitchen is). The baking time is 65 minutes. The prep time listed is approximate, and is for the mixing/kneading between the rises.
Provided by Dee514
Categories Yeast Breads
Time 2h5m
Yield 1-2 Panettones
Number Of Ingredients 15
Steps:
- This cake should be started the day before the actual baking (or very early on the same day).
- Sift and measure flour.
- Blend yeast with 2 teaspoons warm water and let stand 5 minutes.
- Add yeast mixture to 1/2 cup flour and mix well.
- Make a little ball of dough out of the flour/yeast mixture.
- Place the dough in a bowl, in a warm place for 2 hours.
- When ball of dough has doubled in size, place 2 cups pastry flour on a pasty board, place yeast dough in the middle, add enough lukewarm water to make a soft pliable ball and knead carefully.
- Cover well and let stand in a warm place for 3 hours.
- Place 1 cup pastry flour on board, add yeast dough and enough lukewarm water to make a soft pliable ball of dough and knead well.
- Let stand in warm place for 2 hours.
- When dough has risen again, place 1 1/2 cups flour on pastry board, add dough, salt and melted butter and knead together well.
- Beat together egg yolks, whole eggs, sugar and 1/2 cup lukewarm water.
- Beat until frothy.
- Add to dough a little at a time, kneading constantly until everything is well absorbed.
- Add raisins and peel and knead well to distribute fruit evenly.
- You can make 1 large panettone, or loaf, or 2 small ones.
- If you wish to make two, divide dough in half and shape.
- Let the shaped dough rise in a warm place for 4 to 6 hours (depending on the heat in your kitchen).
- The loaf or loaves should be double their original size, and the dough should be very soft to the touch.
- Make a cross mark with a sharp knife on the top of each loaf, and place loaf on buttered paper on a baking sheet.
- Place in a preheated, hot oven (400°F) for 5 minutes.
- Remove from oven quickly, and place a 1/2 tablespoon butter* in the center of the cross mark; (*if making 2 loaves, use 1/4 Tablespoon in each loaf).
- Return to oven and bake at 400°F for 15 minutes.
- Lower heat to 375°F, and continue baking 45 minutes, or longer, depending on the size of the loaf.
- Remove from oven and cool on a rack.
- This cake keeps fresh a long time, stored in a plastic bag.
- Its not necessary to keep it refrigerated.
PANETTONE
MOIST Panettone dotted with raisins and marzipan. The long rise creates a fermentation giving this bread flavor. This Moist sweet dough stays fresh a long time. Just wrap it snuggled in foil and then plastic wrap. Up to 1 week. Make great french toast and or bread pudding. This is a take off Jim Lahey's dough. he got me to make it! I hope you get to make it as well. So worth it!
Provided by Rita1652
Categories Yeast Breads
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Soak raisins in rum and 2 tablespoons hot water till plump.
- Mix flour, sugar, salt, yeast, zest and vanilla bean in mixer on low speed until combined.
- Whisk the eggs, remaining water and honey together.
- With mixer at low speed pour in egg mixer into the flour mixture. Increase speed to medium-low to combine.
- Add 12 tablespoons butter one tablespoon at a time, mixing till all is incorporated increasing speed to med-high. Mix for 8-10 minutes till dough is smooth and elastic.
- Meanwhile drain raisins and combine with melted butter.
- Crumble marzipan.
- Stir in the raisins and marzipan.
- Place dough including vanilla bean in a large bowl covered with plastic wrap. Let rise till triple in volume about 12-15 hours in a draft free place. Oven is perfect for this. Overnight is ideal.
- Punch down and remove bean be sure to remove any of the seeds and mix into the dough, discarding the pods.
- On a work surface or sil pad dusted with flour place the dough. Dust the dough. Fold the edges into the center placing seam side down into a panettone mold, clean and dried generously buttered coffee can or a generously buttered bundt pan. Cover with a damp linen towel. NO terry towels! Let rise in a warm draft free spot for 5 hours.
- Preheat oven to 375 degrees with rack lower 3rd of oven.
- Place mold on a cookie sheet pan. Using a sharp knife mark the raised dough with an X one inch deep and place the chilled butter into it.
- Bake till toothpick comes out slightly moist NOT wet. About 1 hour at this point it should be very dark.
- Cool completely before cutting.
Nutrition Facts : Calories 369.9, Fat 15.5, SaturatedFat 9.1, Cholesterol 97.6, Sodium 241.8, Carbohydrate 49.4, Fiber 1.6, Sugar 17.1, Protein 6.7
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