Panettone Recipe
Over the years I have mastered the art of making panettone which I was taught by my family elders. This panettone as a side dish is a winner! Seems like italian food never lets you down. This recipe of panettone is one such example. This panettone recipe is sure to receive rave reviews from all. Mind you, you shall be forgotten so be ready.
Ingredients
1/4 cup sugar
1 cake compressed yeast or 1 tablespoon active dry yeast
3/4 cup lukewarm water
3 egg yolks
1/2 teaspoon vanilla extract
1 teaspoon grated lemon rind
1 teaspoon salt
3 1/2 cups sifted all-purpose flour
1/2 cup softened butter or soft margarine
2/3 cup raisins
1/3 cup chopped candied peel
2 tablespoons butter, melted
Directions
Mix 1 teaspoon of the sugar and the yeast into the lukewarm water, then leave for about 10 minutes in a warm place until frothy.
Beat the egg yolks together in a bowl and add the yeast liquid, vanilla extract, lemon rind, salt and remaining sugar.
Beat in about 2 cups of the flour then gradually beat in the softened butter or margarine about one-quarter at a time.
Finally beat in the remaining flour.
Turn the dough onto a lightly floured surface and knead well for about 10 minutes until it feels firm and elastic.
Place the dough in a lightly oiled plastic bag and leave in a warm place until it has doubled in size.
This will take about 1 hour.
Turn the dough out onto a floured surface, punch down and knead in the raisins and candied peel.
Continue kneading until the fruit is evenly mixed in, then form the dough into a ball and place it in a greased deep 7-inch round cake pan.
Cover with oiled plastic wrap and leave to rise again in a warm place, until it has reached the top of the pan.
This will take about 45 minutes.
Brush the top of the loaf with melted butter and bake in the center of a moderately hot oven (400°F) for about 20 minutes.
Reduce the oven temperature to moderate (350°F), brush the top of the loaf again with melted butter, and continue to bake for a further 45 minutes, brushing once more with melted butter after 30 minutes.
Remove the Panettone from the oven, turn out onto a cake rack and brush the top and sides with any remaining melted butter.
Leave to cool.
Beat the egg yolks together in a bowl and add the yeast liquid, vanilla extract, lemon rind, salt and remaining sugar.
Beat in about 2 cups of the flour then gradually beat in the softened butter or margarine about one-quarter at a time.
Finally beat in the remaining flour.
Turn the dough onto a lightly floured surface and knead well for about 10 minutes until it feels firm and elastic.
Place the dough in a lightly oiled plastic bag and leave in a warm place until it has doubled in size.
This will take about 1 hour.
Turn the dough out onto a floured surface, punch down and knead in the raisins and candied peel.
Continue kneading until the fruit is evenly mixed in, then form the dough into a ball and place it in a greased deep 7-inch round cake pan.
Cover with oiled plastic wrap and leave to rise again in a warm place, until it has reached the top of the pan.
This will take about 45 minutes.
Brush the top of the loaf with melted butter and bake in the center of a moderately hot oven (400°F) for about 20 minutes.
Reduce the oven temperature to moderate (350°F), brush the top of the loaf again with melted butter, and continue to bake for a further 45 minutes, brushing once more with melted butter after 30 minutes.
Remove the Panettone from the oven, turn out onto a cake rack and brush the top and sides with any remaining melted butter.
Leave to cool.
