Ingredients
Panettone (makes 2)
5 1/2 cups all-purpose white flour
3 "large" eggs
2 packages active dry yeast (8 grams each)
1 cup milk
1/2 cup honey
1/2 cup butter
1 teaspoon salt
1/3 cup raisins
1/3 cup dried currants
1/8 cup candied citron, chopped
2 teaspoons anise seeds, crushed
For egg wash
1 egg, beaten
1 tablespoon water
Equipment needed: 2 tall & round baking pans about 9 inches wide
Directions
o Mix 1 1/2 cups flour and dry yeast.
o Combine milk, honey, butter, and salt. Heat until warm, stirring constantly.
o Add flour and yeast to the liquid mixture.
o Add eggs and beat in an electric mixer for about 3 minutes.
o Add raisins, currants, candied citron and crushed anise seeds.
o Slowly add the flour, until you have a soft malleable dough (add about 1/4 cup more flour if the dough is too soft).
o Knead for about 8 minutes.
o Place dough in a greased bowl. Cover; let rise in a warm place until the dough doubles in size.
o When the dough has risen divide it into 2 portions.
o Place the divided dough into 2 tall and round baking pans that have been greased and lightly floured.
o Cut a cross 1/2 inch deep in the tops of the dough.
o Cover and let rise until the dough doubles in size.
o Preheat oven to 325 F degrees.
o Brush the tops of the panettone with the egg wash mixture.
o Bake in 325 F degree oven until the panettone are cooked through -- about 35 minutes.
o Cool.
o Serve at room temperature.
Notes
Photo of store-bought panettone: Mary Melfi. |