Panettone Recipe
One piece of advice you will cherish, this is a must try recipe of panettone. It is one of the most popular dessert to be served at the european table. Do try out this great panettone recipe.
Ingredients
1/2 cup milk
2 teaspoons anise seeds
1/2 cup sugar
1 teaspoon salt
1 envelope active dry yeast
1/4 cup very warm water
2 eggs, beaten
2 teaspoons grated lemon rind
3 cups all purpose flour
1/2 cup(1 stick) butter or margarine, melted and cooled
1 jar (8 ounces) mixed candied fruits, finely chopped
1/2 cup seedless raisins
Directions
1. Heat milk with anise in small saucepan; remove from heat. Let stand 5 minutes, then strain into a cup, discarding seeds. Stir in 1/4 cup of the sugar and salt. Cool just until lukewarm.
2. Sprinkle yeast and 1 teaspoon sugar into very warm water in large bowl. ("Very warm" water should feel comfortably warm when dropped on wrist.) Stir until dissolved. Leave until mixture bubbles, about 10 minutes.
3. Stir in cooled milk mixture, eggs, lemon rind and flour. Beat vigorously, scraping down side of bowl. Continue to beat with a spoon 100 times, or until dough is elastic and forms a ball (about 5 minutes). Stir in cooled melted butter or margarine. Dough will become stringy, so beat again until jit forms a ball.
4. Place in greased bowl; cover with clean towel. Let rise in warm place, away from draft, 1 hour, or until double in bulk.
5. While dough rises, prepare a 6-inch springform pan or 6-cup straight-sided baking; dish this way: Cut a piece of foil, long enough to wrap around pan and overlap slightly; fold in quarters lengthwise. Grease pan and foil strip, then wrap strip around top of pan to make a 2-inch stand-up collar; hold with paper clip and string.
6. Sprinkle saved 1/4 cup sugar over raised dough; stir down with wooden spoon; work in candied fruits and raisins. Place in pan.
7. Cover with clean towel; let rise in warm place, away from draft, 1 1/2 hours, or until double in bulk.
8. Bake in moderate oven (375°) 1 hour, 15 minutes, or until a deep rich brown and hollow-sounding when tapped. Cool 5 minutes on wire rack. Remove foil collar, then remove bread from pan. Cool completely.
2. Sprinkle yeast and 1 teaspoon sugar into very warm water in large bowl. ("Very warm" water should feel comfortably warm when dropped on wrist.) Stir until dissolved. Leave until mixture bubbles, about 10 minutes.
3. Stir in cooled milk mixture, eggs, lemon rind and flour. Beat vigorously, scraping down side of bowl. Continue to beat with a spoon 100 times, or until dough is elastic and forms a ball (about 5 minutes). Stir in cooled melted butter or margarine. Dough will become stringy, so beat again until jit forms a ball.
4. Place in greased bowl; cover with clean towel. Let rise in warm place, away from draft, 1 hour, or until double in bulk.
5. While dough rises, prepare a 6-inch springform pan or 6-cup straight-sided baking; dish this way: Cut a piece of foil, long enough to wrap around pan and overlap slightly; fold in quarters lengthwise. Grease pan and foil strip, then wrap strip around top of pan to make a 2-inch stand-up collar; hold with paper clip and string.
6. Sprinkle saved 1/4 cup sugar over raised dough; stir down with wooden spoon; work in candied fruits and raisins. Place in pan.
7. Cover with clean towel; let rise in warm place, away from draft, 1 1/2 hours, or until double in bulk.
8. Bake in moderate oven (375°) 1 hour, 15 minutes, or until a deep rich brown and hollow-sounding when tapped. Cool 5 minutes on wire rack. Remove foil collar, then remove bread from pan. Cool completely.
