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Honey Panettone Recipe
|All purpose flour||5 3⁄4 Cup (92 tbs)|
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Milk||1 Cup (16 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Light raisins||1⁄2 Cup (8 tbs)|
|Dried currants||1⁄2 Cup (8 tbs)|
|Chopped candied citron||1⁄4 Cup (4 tbs)|
|Crushed aniseeds||2 Teaspoon|
|Slightly beaten egg||1|
Serving size: Complete recipe
Calories 4791 Calories from Fat 1129
% Daily Value*
Total Fat 128 g197.3%
Saturated Fat 69.6 g348%
Trans Fat 0 g
Cholesterol 1110.4 mg
Sodium 2371.7 mg98.8%
Total Carbohydrates 806 g268.5%
Dietary Fiber 34.4 g137.5%
Sugars 225.5 g
Protein 120 g240.7%
Vitamin A 81.6% Vitamin C 23.9%
Calcium 73.4% Iron 252.1%
*Based on a 2000 Calorie diet
Heat milk, honey, butter, and salt just till warm (115° to 120°) and butter is almost melted; stir constantly.
Add to dry mixture; add 3 eggs.
Beat at low speed of electric mixer 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
Stir in next 4 ingredients and as much remaining flour as you can mix with a spoon.
Turn out onto lightly floured surface.
Knead in enough remaining flour to make a moderately soft dough that is smooth (8 to 10 minutes total).
Place in greased bowl; turn once.
Cover; let rise in warm place till double (about 1 1/2 hours).
Divide in half.
Cover; let rest 10 minutes.
Shape into two round loaves; place on greased baking sheets.
Cut a cross 1/2 inch deep in tops.
Cover; let rise till nearly double (about 45 minutes).
Brush with mixture of slightly beaten egg and water.
Bake in 350° oven about 35 minutes.
Cool on racks.