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Holiday Breads
panettone
Panettone (with dry yeast, butter, honey, currants, candied citron and anise seeds)
Originated from: Italy
Occasion: Easter
Contributed by: Julia P.

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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.

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