Ingredients
Panettone*
10 eggs
10 tablespoons of sugar
10 tablespoon of Crisco (lard), room temperature
A pinch of salt
1 tablespoon brandy
Finely grated zest of 1 lemon
1 envelope of dry traditional yeast, mixed with 1 cup of warm water and 1 1/2 tablespoons sugar
Flour, as much as needed [about 4 to 6 1/2 cups]
For egg wash
1 egg yolk
Equipment needed
2 tall baking pans, greased and floured
* makes 2 panetonne
Directions
o Proof 1 envelop of traditional yeast in 1 cup of warm water and 1 1/2 tablespoons sugar.
o In a separate bowl beat eggs and sugar.
o Add Crisco, salt and brandy to the egg and sugar mixture.
o In a separate very large bowl add 4 cups of flour. Add the proofed yeast to the flour.
o Add the egg, sugar, lard and brandy mixture to the flour and mix well.
o Add the finely grated lemon zest.
o Gradually add more flour [as much as needed], until you have a "soft" malleable dough (like bread). Knead by hand for about 10 minutes.
o Divide the kneaded dough into 2 portions.
o Shape each portion into a ball.
o Place each dough ball in a high baking pan that has been greased and floured [This same pan will later be used for baking]. Cover each pan with a tea towel, and let the dough rest in a warm room, until it doubles in volume (about 4 to 6 hours).
o After the dough has doubled in size, re-knead each dough ball for another 10 minutes.
o Replace the re-kneaded dough in the pans and allow a second rise (about 2 to 4 hours).
o Preheat oven to 325 F degrees (or 350 F degrees depending on your oven's "real" temperature).
o Brush the tops of the risen dough with beaten egg yolk.
o Bake one panettone at a time on the mid rack until the crust is golden and the panettone is cooked through (about 40 minutes).
Notes
The panettone shown in this entry was made by Micheline Di Girolami; the photo was taken by Mary Melfi. |
