* Exported from MasterCook *
Apricot-Cranberry Panettones
Recipe By :Colleen Weeden
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Food Processor Fruit
Nuts Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup warm milk -- (105F to 115F)
1 tablespoon active dry yeast
2 3/4 cups all-purpose flour
1/2 cup butter -- cut up and softened
1/2 cup granulated sugar
1 teaspoon salt
2 eggs
2 egg yolks
2 tsp orange zest
4 Tbsps orange juice -- from 1 orange
1 1/2 teaspoons vanilla
1/2 cup dried cranberries
1/2 cup dried apricots -- chopped
1/2 cup chopped toasted almonds
2 tablespoons chopped candied ginger
1 tablespoon melted butter
3 tablespoons rum -- bourbon, or orange juice
2 cups powdered sugar
If you've ever eaten purchased panettone, you'll understand our one
complaint--it's often dry. Not this homemade panettone recipe! Even
the miniature size decreases your risk of overbaking for a moister dessert.
Hands-On: 20 mins
Total: 2:35
In a small bowl stir together milk and yeast until yeast dissolves.
Stir in 1 cup flour. Cover; let stand 20 minutes until foamy. Butter
eight to nine popover pan cups or 6-oz custard cups or ramekins.
In a food processor combine softened butter, sugar, salt, eggs, egg
yolks, orange zest, 1 tablespoon orange juice, and the vanilla. Pulse
until just combined. Add yeast mixture; pulse until combined. Add 1
1/2 cups flour. Pulse until dough just comes together. (Dough will be sticky.)
Flour work surface with remaining 1/4 cup flour. Turn dough out onto
flour. Sprinkle with dried fruits, nuts, and ginger. Using a pastry
scraper or spatula, fold fruits, nuts, ginger, and flour into dough.
If necessary, sprinkle lightly with additional flour. (Dough should
remain sticky and will not hold a shape yet. Do not add too much
flour or the panettones will be dry.) Use the pastry scraper to
divide dough into eight or nine equal portions. Spoon into prepared
popover cups. Cover with waxed paper. Let rise in a warm place until
dough is almost at the rims (about 1 hour).
Preheat oven to 350F. Brush dough with melted butter. Bake about 20
minutes or until golden. (An instant-read thermometer inserted in
centers should register 190F.) Let cool in cups 5 minutes. Remove
from cups onto wire racks. Brush tops with rum while warm. Let cool.
In a small bowl stir together powdered sugar and remaining 3
tablespoons orange juice to spreading consistency. Spread each
panettone with icing. If desired, sprinkle with additional dried
fruit and/or candied ginger.
Cal 539, Fat 20g, Carb 93g, Sod 426mg, Pro 10g
S(Internet address):
https://www.bhg.com/recipe/apricot-cranberry-panettones/
Yield:
"8 to 9"
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Per Serving (excluding unknown items): 579 Calories; 21g Fat (33.2%
calories from fat); 10g Protein; 86g Carbohydrate; 4g Dietary Fiber;
144mg Cholesterol; 432mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2
Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 4 Fat; 3 Other Carbohydrates.
NOTES : 2019 - 1207