Honey Panettone Recipe
Ingredients
| All purpose flour | 5 3/4 Cup (16 tbs) | |
| Active dry yeast | 2 | |
| Milk | 1 Cup (16 tbs) | |
| Honey | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Eggs | 3 | |
| 1/2 cup light raisins | ||
| Currants | 1/2 Cup (16 tbs), dried | |
| 1/4 cup chopped candied citron | ||
| Aniseed | 2 Teaspoon, crushed | |
| 1 slightly beaten egg | ||
| Water | 1 Tablespoon | |
Directions
In large mixer bowl combine 1 1/2 cups flour and yeast.
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.
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.
Chef
