I like the christmas season cause it is the Panettone Time!, and last year I decided to make one my self, so since then I tried so many recipes, some of them work some didn't, but last few weeks I got across this recipe and it worked fantastically! So if you were a Panettone fan (like me ;)) you should try this recipe, it is simple and the results are great. Enjoy!!
Ingredients
1 cup milk
2 eggs
1/2 cup butter, cut up
3-3/4 cups flour
1/2 cup granulated sugar
1 tablespoon finely shredded lemon peel
1 teaspoon anise seed
1/2 teaspoon salt
4-1/2 teaspoons active dry yeast (2 packages)
1 cup dried tart cherries
3/4 cup pine nuts (or any kind of nuts, I used Almonds)
Nonstick cooking spray
1/2 cup golden raisins
1 slightly beaten egg
1 tablespoon water
1 tablespoon pine nuts (or any kind of nuts, I used flaked Almonds)
Sifted powdered sugar for decoration(optional)
Directions:
1. Add the first 11 ingredients to a bread machine according to the manufacturer's directions. Select the dough cycle.
2. Meanwhile, coat an 8x3-inch springform pan or souffle dish with cooking spray. For collar, cut a piece of clean brown wrapping paper into a 25x6-inch strip. Fit the collar around the inside of prepared pan, overlapping slightly. Coat the inside of collar with cooking spray. Set aside.
3. When cycle is complete, remove dough. Punch down. On a lightly floured surface, gently knead in raisins. Shape dough into a ball. Place in collared pan and flatten slightly to cover bottom of pan. Cover; let rise in a warm place for 45 to 60 minutes or until nearly double.
4. Stir together the 1 egg and the water; brush over top of loaf. Sprinkle with the 1 tablespoon pine nuts. Bake in a 350 degree F oven for 55 to 60 minutes or until a wooden skewer inserted into center of bread comes out clean. If necessary, loosely cover with foil the last 10 to 15 minutes to prevent overbrowning.
5. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely. If desired, sprinkle with powdered sugar. Makes 12 servings.
1 comment:
Yes, I love panettone, too.
When I lived in Italy as a child I remember this cake. You need lotsa powdered sugar to sprinkle on top, and usually it is filled with raisins, sukat and other stuff. When done properly, panettone can be kept in a cool place for quite some time.
They are usually baked into a special paperfold and when you buy them in the shop they are sold in a paper basket.
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