* Exported from MasterCook *
Bread, Panettone 1
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Christmas Fruit
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup dried apricots -- chopped (196 g)
1/2 cup dried cranberries -- (72 g)
1/2 cup raisins -- (70 g)
1/4 cup dark rum -- (48 g)
1/4 cup hot water
2/3 cup warm water -- (105 to 110F)
2/3 cup granulated sugar -- divided (140 g)
1 teaspoon active dry yeast -- (3 g)
5 cups all-purpose flour -- plus
2 tablespoons all-purpose flour -- (718 g)
1 tablespoon honey -- (18 g)
3 large eggs
1 teaspoon vanilla bean paste -- (5 g)
1 orange -- zested
2 teaspoons kosher salt -- (12 g)
10 tablespoons unsalted butter -- softened, (150 g)
1 tablespoon cold butter -- (15 g)
Sweet and bready with a hint of rum, this mile-high Italian take on
fruitcake may just become your new favorite. For perfect browning, be
sure to use a panettone mold for baking - they're available at most
specialty food stores.
Makes: 1 (6") Panettone
In a medium bowl, combine apricots, cranberries, raisins, rum, and
1/4C hot water. Cover and let stand for at least 8 hours or overnight.
In the bowl of a stand mixer fitted with the paddle attachment,
combine 2/3C warm water, 1 tablespoon (12 g) sugar, and yeast. Let
stand until mixture is foamy, about 10 minutes. Add flour, honey,
eggs, vanilla bean paste, zest, salt, and remaining sugar. Beat at
medium-low speed until combined. Add softened butter, 1 Tbsp (15 g)
at a time, beating well after each addition. Increase mixer speed to
medium-high, and beat until a smooth and elastic dough forms, about 8 minutes.
Drain fruit, discarding liquid. Reduce mixer speed to low. Add fruit,
beating just until combined.
Spray a large bowl with cooking spray. Place dough in bowl, turning
to grease top. Cover with a tea towel, and let stand in a warm,
draft-free place (75F) until puffed, about 2 hours. Transfer dough to
refrigerator, and refrigerate for 12 to 15 hours.
Turn out dough onto a lightly floured surface. Shape into a ball by
folding the corners of the dough into the center. Spray a 6"
panettone mold with baking spray with flour. Place dough, seam side
down, into mold. Cover with a tea towel, and let stand in a warm,
draft-free place (75F) until dough nearly reaches the top of the
mold, 4 to 8 hours.
Preheat oven to 350F.
Place panettone on a baking sheet. Using a sharp knife or lame, make
a large "X" across top of the loaf. Place cold butter in the center.
Bake until a wooden pick inserted in center comes out clean, 1 to 1
1/2 hours, covering with foil to prevent excess browning, if
necessary. Remove from oven, and insert 2 long wooden or metal
skewers into the base of the loaf (about 2" from the bottom). Hang
the bread, upside down, from a deep stockpot to let cool completely,
30 minutes to 1 hour. (This prevents it from sinking.
S(Internet address):
https://www.bakefromscratch.com/panettone/
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Per Serving (excluding unknown items): 277 Calories; 8g Fat (27.3%
calories from fat); 5g Protein; 44g Carbohydrate; 2g Dietary Fiber;
54mg Cholesterol; 230mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2019 - 1220