Updated December 2023
This is the link to the original recipe
http://allrecipes.com/Recipe/Panettone-I/Detail.aspx?event8=1&prop24=SR_Thumb&e11=panettone%20i&e8=Quick%20Search&event10=1&e7=Recipe%20Hub&soid=sr_results_p1i1
Ingredients
Original recipe makes 1 loaf
1 (.25 ounce) package active dry yeast (rounded teaspoons)
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup brown sugar(double)
2 eggs
1/2 cup nonfat plain yogurt
1 teaspoon vanilla extract(little extra vanilla)
1 tablespoon grated lemon zest(rounded tablespoon)
1/4 teaspoon salt
4 cups unbleached all-purpose flour
1/4 cup golden raisins(triple)
This is the link to the original recipe
http://allrecipes.com/Recipe/Panettone-I/Detail.aspx?event8=1&prop24=SR_Thumb&e11=panettone%20i&e8=Quick%20Search&event10=1&e7=Recipe%20Hub&soid=sr_results_p1i1
Ingredients
Original recipe makes 1 loaf
1 (.25 ounce) package active dry yeast (rounded teaspoons)
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup brown sugar(double)
2 eggs
1/2 cup nonfat plain yogurt
1 teaspoon vanilla extract(little extra vanilla)
1 tablespoon grated lemon zest(rounded tablespoon)
1/4 teaspoon salt
4 cups unbleached all-purpose flour
1/4 cup golden raisins(triple)
1/4 cup regular raisins(triple)
1 tablespoon confectioners' sugar
1 tablespoon butter, melted (optional)
PREP
25 mins
COOK
45 mins
READY IN
2 hrs 40 mins
Directions
In a medium bowl, combine yeast, water and sugar. Cover and let stand 10 minutes, or until foamy. Add eggs, yogurt, vanilla, lemon zest, and salt. Mix well. Stir in flour 1/2 cup at a time until dough forms into a manageable ball. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky. (May need up to 5 cups flour.) Place dough in a large, lightly pan-sprayed bowl, cover, and let rise in a warm place until doubled, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C) and spray a round 8-inch cake pan with non-stick spray. In a small bowl, toss dried fruit with confectioners' sugar. Punch down dough in bowl, transfer to floured surface, and knead in the fruit.
Form dough into a ball, place in prepared cake pan, cover loosely with dish towel, and let rise 30 minutes. (Loaf will rise above the pan sides.) Brush with melted butter, if desired. Bake for 45 minutes, or until loaf is golden brown and a toothpick inserted in the center comes out clean. Makes 10 wedges.
1 tablespoon confectioners' sugar
1 tablespoon butter, melted (optional)
PREP
25 mins
COOK
45 mins
READY IN
2 hrs 40 mins
Directions
In a medium bowl, combine yeast, water and sugar. Cover and let stand 10 minutes, or until foamy. Add eggs, yogurt, vanilla, lemon zest, and salt. Mix well. Stir in flour 1/2 cup at a time until dough forms into a manageable ball. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky. (May need up to 5 cups flour.) Place dough in a large, lightly pan-sprayed bowl, cover, and let rise in a warm place until doubled, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C) and spray a round 8-inch cake pan with non-stick spray. In a small bowl, toss dried fruit with confectioners' sugar. Punch down dough in bowl, transfer to floured surface, and knead in the fruit.
Form dough into a ball, place in prepared cake pan, cover loosely with dish towel, and let rise 30 minutes. (Loaf will rise above the pan sides.) Brush with melted butter, if desired. Bake for 45 minutes, or until loaf is golden brown and a toothpick inserted in the center comes out clean. Makes 10 wedges.
Notes: Can do 3 recipes in Kitchen Aid Mixer
1 recipe makes 1 x 8 inch cake pan - too big
1 recipe makes 4 x small square pans - OK, but doesn't look right
1 recipe makes 12 x muffins - too dry
1 triple recipe makes 8 x 6.5 inch foil pans - just right
Crushed candy canes - melts when baked, sprinkled on after it cools - nice, but melts.
Still working on it.
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