* Exported from MasterCook *
Bread, Panettone
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Desserts Fruit
Hand Made Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
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MIX TOGETHER:
1 1/2 cups lukewarm water -- 100F or below
1 Tbsp. active dry yeast -- or instant
1 Tbsp. kosher salt
1/2 cup honey
8 large eggs -- lightly beaten
2 sticks unsalted butter -- (16 Tbsp.), melted and
slightly cooled
2 tsp. pure vanilla extract
2 tsp. grated lemon zest
1 tsp. pure lemon extract
STIR IN:
2 cups dried fruit -- assorted NOTE:
9 cups all-purpose flour -- (2 lb. 5 1/2 oz.)
BRUSH:
1 egg -- beaten with
1 Tbsp. water
Granulated sugar
This recipe makes enough dough for three 1 1/2 lb. loaves or 18 muffins.
NOTE: and/or candied fruit, such as golden raisins, chopped
pineapple, apricots, cherries, and citrus peel (12 oz.)
Makes 18 servings (3 loaves/18 muffins)Total time: 20 minutes +
chilling & baking
Mix together water, yeast, salt, honey, 8 eggs, butter, vanilla,
zest, and lemon extract in a 6-quartbowl or a lidded (not airtight)
food container.
Stir in dried fruits and flour without kneading, using a Danish dough
whisk, a stand mixer fitted with the paddle attachment, or a spoon.
(If you're not using a stand mixer, you might need to use wet hands
to incorporate the last bit of flour.) The dough will be loose, but
will firm up when chilled (don't try to use it without chilling).
Cover dough with plastic wrap or a lid that fits the container but
isn't completely airtight; allow dough to rest at room temperature
and rise for 2 hours.
Refrigerate dough at least 3 hours, or overnight. Do not punch dough
down; it won't rise any more.The dough can be used as soon as it's
chilled after the initial rise, or use within 5 days.
On baking day, dust surface of refrigerated dough with flour and cut
off a 1 1/2 pound (cantaloupe-sized piece); dust with more flour and
quickly shape into a ball by stretching the surface of the dough
around to the bottom, rotating the ball a quarter-turn as you go.
Place dough ball in paper panettone mold, seam side down; cover
loosely with plastic wrap and rest at room temperature for 90 minutes.
Preheat oven to 350F with rack in center position.
Brush dough ball with egg wash; sprinkle with sugar, then bake until
Panettone is golden brown and hollow-sounding when tapped, 50 to 55
minutes. (The amount of dough and baking times will vary depending on
the size of the panettone mold.) Allow Panettone to cool before serving.
Panettone Muffins
Follow the Panettone recipe as directed, but divide each of the 1 1/2
lb. dough balls into 6 equalpieces and shape into balls. Place dough
balls in tulip liners, then cover and allow to rest 45 minutes.
Brush each dough ball with egg wash, sprinkle with sugar, then bake
until muffins are golden and set, 30 to 35 minutes.
405 cal, 13g, total fat, 359mg sodium; 62g carb, 4g fiber, 9g protein
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Per Serving (excluding unknown items): 415 Calories; 13g Fat (29.0%
calories from fat); 10g Protein; 63g Carbohydrate; 3g Dietary Fiber;
134mg Cholesterol; 354mg Sodium. Exchanges: 3 Grain(Starch); 1/2
Lean Meat; 1/2 Fruit; 2 Fat; 1/2 Other Carbohydrates.
NOTES : 2019 - 0516