Italian Panettone Recipe
Taste it to believe it that this Italian Panettone recipe can get you hooked easily. The first taste of this delightful Italian Panettone from the Italian cuisine is enough to addict you to it for life! Italian Panettone as a Dessert never fails to impress. Am I hearing a thank you from you for sharing this Italian Panettone recipe?
Ingredients
2/3 cup (150 ml) warm milk (110°F, 43°C)
1/4 cup sugar
2 pkgs. active dry yeast
2-2/3 cups (400 g) all-purpose flour
1 teaspoon salt
8 tablespoons (100 g) butter
3 egg yolks
Pinch of grated nutmeg
Grated peel of 1/2 lemon
2/3 cup (100 g) chopped mixed candied peel
1/3 cup (50 g) raisins
1 egg yolk, beaten
Directions
Put warm milk into a medium bowl; stir in a pinch of sugar.
Sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gefitly to moisten any dry particles remaining on top.
Sift flour, salt and remaining sugar into a large bowl.
Melt butter; cool slightly.
Stir butter into yeast mixture; lightly beat in 3 egg yolks, nutmeg and lemon peel.
Pour into flour mixture, combining to make a soft dough.
On a floured surface, knead dough about 10 minutes.
Cover and let rise in a warm place until doubled in size, about 1 hour.
Line a deep 7-inch (18-cm) cake pan with waxed paper; grease paper.
Turn out dough onto a lightly floured surface; knead in candied peel and raisins.
Form dough into a ball; place in prepared pan.
Cover and let stand in a warm place until dough reaches top of pan.
Preheat oven to 400°F (205°C).
Brush risen dough with egg yolk.
Using a sharp knife, cut a cross on the top.
Bake 20 minutes.
Reduce heat to 350°F (175°C) and bake 45 minutes longer or until cake is a rich brown.
Cool slightly in pan before turning out onto a rack to cool completely.
Remove lining paper just before cutting cake.
Sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gefitly to moisten any dry particles remaining on top.
Sift flour, salt and remaining sugar into a large bowl.
Melt butter; cool slightly.
Stir butter into yeast mixture; lightly beat in 3 egg yolks, nutmeg and lemon peel.
Pour into flour mixture, combining to make a soft dough.
On a floured surface, knead dough about 10 minutes.
Cover and let rise in a warm place until doubled in size, about 1 hour.
Line a deep 7-inch (18-cm) cake pan with waxed paper; grease paper.
Turn out dough onto a lightly floured surface; knead in candied peel and raisins.
Form dough into a ball; place in prepared pan.
Cover and let stand in a warm place until dough reaches top of pan.
Preheat oven to 400°F (205°C).
Brush risen dough with egg yolk.
Using a sharp knife, cut a cross on the top.
Bake 20 minutes.
Reduce heat to 350°F (175°C) and bake 45 minutes longer or until cake is a rich brown.
Cool slightly in pan before turning out onto a rack to cool completely.
Remove lining paper just before cutting cake.
