American-Style Panettone Recipe

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American-Style Panettone
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Ingredients
12
Count
Nutrition
1071
Calories
Total time
35
Minutes
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Ingredients:

Directions:

  1. Biga: Combine the flour, water and yeast, kneading briefly to make a stiff dough; if you're using a bread machine, allow the dough to knead for 5 minutes, then cancel the machine.
  2. Place the dough in a lightly greased bowl, and allow it to rise overnight, about 12 hours. It'll become bubbly.
  3. Dough: In the bowl of an electric mixer (or in the pan of your bread machine), combine all of the ingredients except the dried fruit. Note: This dough is very difficult to make by hand; we suggest the use of a machine of some sort.
  4. Knead the dough till it's cohesive; it'll seem very gummy at first, but should come together nicely at the end. Don't worry if it doesn't form a smooth ball; it's OK if it sticks to the sides of the bowl a bit.
  5. Place the dough in a lightly greased bowl, and allow it to rest for an hour. It won't rise much; that's OK.
  6. Knead the fruit into the dough, by hand or machine; knead only until the dough accepts the fruit, as over handling will cause the fruit to release too much sugar into the dough, slowing the rise.
  7. Allow the dough to rest for 10 minutes, then shape it into a round ball.
  8. Poke a hole in the center of the ball.
  9. Slip the dough over the ring of a lightly greased 9 to 10 tube pan or monkey bread pan.
  10. Cover the pan, and set the dough aside to rise for 2 hours or so. It probably won't double in size, but will puff up a bit; don't worry, this bread's oven spring is quite good.
  11. Bake the panettone in a preheated 350°F oven for 25 to 40 minutes, tenting it with aluminum foil for the final 15 minutes of baking if it appears to be browning too quickly. There's a wide time-range here due to the difference in center diameters of monkey bread and tube pans; the smaller the diameter, the longer the bread will bake. The internal temperature of the dough should register 190°F to 205°F when it's done, so use an instant-read thermometer to check. If you don't have a thermometer, poke a cake tester into the center; it should come out dry, without any crumbs or wet dough clinging to it.
  12. Remove the panettone from the oven, and after about 5 minutes turn it out of the pan. Brush with melted butter, if desired, for a soft, buttery crust. Cool on a rack.
  13. Sprinkle with confectioners' sugar just before serving, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1071.04 Kcal (4484 kJ)
Calories from fat 190.81 Kcal
% Daily Value*
Total Fat 21.2g 33%
Cholesterol 139.5mg 47%
Sodium 1740.74mg 73%
Potassium 1305.64mg 28%
Total Carbs 239.42g 80%
Sugars 12.71g 51%
Dietary Fiber 6.86g 27%
Protein 26.94g 54%
Vitamin C 806.3mg 1344%
Iron 2.9mg 16%
Calcium 1570.6mg 157%
Amount Per 100 g
Calories 274.49 Kcal (1149 kJ)
Calories from fat 48.9 Kcal
% Daily Value*
Total Fat 5.43g 33%
Cholesterol 35.75mg 47%
Sodium 446.13mg 73%
Potassium 334.62mg 28%
Total Carbs 61.36g 80%
Sugars 3.26g 51%
Dietary Fiber 1.76g 27%
Protein 6.9g 54%
Vitamin C 206.6mg 1344%
Iron 0.8mg 16%
Calcium 402.5mg 157%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.4
    Points
  • 33
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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