High-domed golden panettone is the traditional Christmas dessert bread all over Italy and in every Italo-Canadian community. Lavish with golden raisins, citrus peel, eggs and butter, it epitomizes the richness and generosity of the season.
- Portion size 24 servings
- Credits : Canadian Living Magazine: December 2006
- 3/4 cups golden raisins
- 1/2 cup candied mixed peel
- 1/2 cup candied citron
- 8 3/4 cups all purpose flour (approx)
- 1 cup granulated sugar
- 3/4 cups warmed milk
- 2 pkg active dry yeast
- 6 eggs
- 6 egg yolks
- 1 tablespoon grated orange rind
- 1 tablespoon grated lemon rind
- 1 tablespoon vanilla
- 1 1/2 teaspoon salt
- 1 1/2 cup softened unsalted butter
In small bowl, combine raisins, candied peel and citron. Add 2 tbsp (25 mL) of the flour; toss to coat. Set aside. In separate bowl, dissolve 1 tsp (5 mL) of the sugar in warm milk. Sprinkle in yeast; let stand for 10 minutes or until frothy.
Whisk together eggs, egg yolks, orange and lemon rinds and vanilla until combined; stir into milk mixture. In large bowl, stir together 4 cups (1 L) of the flour, remaining sugar and salt. With wooden spoon, stir in egg mixture all at once. Add butter all at once; stir until blended. Gradually stir in remaining flour to make soft somewhat lumpy dough.
Turn out dough onto lightly floured surface; knead for about 8 minutes or until soft, smooth and elastic, adding up to 1/3 cup (75 mL) more flour if needed. Lightly dust with flour; cover with tea towel and let rest for 5 minutes.
Flatten dough into 15-inch (38 cm) circle; top with raisin mixture. Fold dough over mixture; pinch to seal. Knead for 2 to 3 minutes or until raisin mixture is evenly distributed. Place in large greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, 1-1/2 to 2 hours.
Grease two 2 lb (1 kg) coffee cans or panettone moulds. If using cans, line bottoms and sides with parchment paper to extend 1 inch (2.5 cm) above top; wrap outsides and bottoms with double thickness of foil.
Punch down dough; turn out onto lightly floured surface. Divide in half; roll each into ball. Place, seam side down, in can. Cover and let rise in warm draft-free place until doubled in bulk, about 1-1/2 hours.
With serrated knife, cut X on top of each loaf. Bake on baking sheet on lowest rack of 350ºF (180ºC) oven for about 1 hour or until knife inserted in center comes out clean, covering tops lightly with foil if browning too quickly. Let cool in cans on rack for 1 hour. Remove from cans by gently pulling paper; let cool completely on rack.
Nutritional facts <b>Per slice:</b> about
- Protein 4 g
- Calories 195.0
- Total fat 7 g
- Total carbohydrate 27 g