Panettone (The Best)
Panettone (The Best)
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  • 3/4 cup (180 ml) water
  • 3 egg yolks
  • 2 eggs
  • 1 orange, the finely grated zest only
  • 1 lemon, the finely grated zest only
  • 2 tsp (10 ml) vanilla extract
  • 3 1/4 cups (490 g) unbleached all-purpose flour
  • 1/2 cup (105 g) sugar
  • 1 tbsp instant dry yeast
  • 1 tsp salt
  • 1/2 cup (115 g) unsalted butter, softened
  • 1 1/2 cups (225 g) mixed dried fruit (raisins, cranberries, cherries)
  • 1/4 cup (60 ml) dark rum
  • Preparation
  • In a bowl, whisk together the water, egg yolks, eggs, zests and vanilla.
  • In a stand mixer fitted with the dough hook, combine the flour, sugar, yeast and salt. Add the egg mixture and knead until the dough starts to form.
  • Add the butter and knead for 5 minutes. The dough will be soft and very sticky. Place in a lightly oiled bowl. Cover with lightly oiled plastic wrap. Let rise in a warm, humid place for 1 hour and 30 minutes.
  • In another bowl, soak the dried fruit in the rum, stirring several times, while the dough is rising (at least 1 hour).
  • Fold the fruit and rum mixture into the dough until it is completely incorporated. Pour the dough into a 7-inch (18 cm) paper panettone mould. Place on a baking sheet. Let rise, uncovered, in a warm, humid place for 1 hour and 15 minutes or until the dough has risen just above the edge of the mould.
  • With the rack in the middle position, preheat the oven to 350°F (180°C).
  • Bake for 40 minutes or until a wooden skewer inserted into the centre of the panettone comes out clean.
  • Remove from the oven. Insert two long skewers through the paper mould and through the base of the panettone, making sure they are parallel (see note).
  • Invert and suspend the panettone by the skewers in a large pot. It must not touch the sides or bottom of the pot. Let cool completely. The panettone will keep for 1 week under a cake dome at room temperature.
  • Description
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