Panettone with Candied Fruit Recipe

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Panettone with Candied Fruit
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Ingredients
17
Count
Nutrition
11852
Calories
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Ingredients:

  • 1/4 tsp sugar
  • 2 large egg yolks
  • 1 tbsp sugar
  • 1 1/3 cups flour
  • 3 1/2 cups flour
  • 9 large egg yolks
  • 1/3 cup plus 1 tbsp milk
  • 2 tbsp honey
  • 3/4 cup sugar
  • 20 tbsp (2 1/2 sticks) unsalted butter
  • 2 tsp salt

Directions:

  1. Make biga: In bowl of standing mixer fitted with dough hook, combine 1/3 cup warm water (105°F to 115°F) and sugar. Stir in yeast. Let stand until yeast dissolves, about 5 minutes. Add flour and mix at low speed until smooth, about 2 minutes. Cover bowl with plastic wrap. Let rise in warm, draft-free place until tripled in volume, about 3 hours. (Can be made 5 days ahead. Stir down starter, cover and chill. Bring to room temperature before using.)
  2. Start dough: In small bowl, stir together 1/4 cup warm water (105°F to 115°F) and yeast. Let stand until yeast dissolves, about 5 minutes. Attach bowl containing biga to standing mixer fitted with dough hook, pour in yeast mixture, and mix at low speed until combined, about 2 minutes. Add egg yolks, sugar, and flour and mix at medium speed until shiny and smooth, about 5 minutes. Cover bowl with plastic wrap. Let rise in warm, draft-free place until tripled in volume, about 3 hours.
  3. Finish dough and bake bread: Attach bowl containing dough to standing mixer fitted with dough hook and add flour, egg yolks, milk, honey, 1/4 cup sugar, and 10 tablespoons butter. Mix at medium speed until blended, about 3 minutes, then add salt, vanilla, and remaining sugar. Mix at medium speed until well blended, about 5 minutes more.
  4. With mixer running, add remaining 10 tablespoons butter, 1 tablespoon at time. (Dough will become smooth and shiny and will pull away from sides of bowl.) Add candied fruit and raisins and mix until blended, about 1 minute. Form dough into ball and transfer to large bowl. Cover with clean kitchen towel and let rise in warm, draft-free place until doubled in volume, about 3 hours.
  5. Preheat oven to 350°F. Butter 2 (8-inch) or 8 (3 1/2-inch) paper panettone molds. Punch down dough, then turn out onto work surface. Divide dough into 2 pieces and form each into ball. (If using small molds, divide dough into 8 small balls.) Place 1 ball in each mold. Cover with clean kitchen towel and let rise in warm, draft-free place until dough has risen past the rim and springs back when poked, about 1 hour.
  6. Bake until golden brown, about 45 to 50 minutes. To cool, stick 2 skewers through base of each mold and suspend bread upside down by resting skewers on 2 containers taller than bread. (This helps keep bread from deflating during cooling.)
  7. When loaves are cool, wrap well in plastic wrap, then in parchment or tissue paper. Store at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 11851.87 Kcal (49621 kJ)
Calories from fat 9160.37 Kcal
% Daily Value*
Total Fat 1017.82g 1566%
Cholesterol 3453.31mg 1151%
Sodium 11044.57mg 460%
Potassium 2202.48mg 47%
Total Carbs 629.21g 210%
Sugars 212.34g 849%
Dietary Fiber 48g 192%
Protein 102.24g 204%
Vitamin C 2.7mg 4%
Vitamin A 11.3mg 377%
Iron 30.5mg 169%
Calcium 1618.9mg 162%
Amount Per 100 g
Calories 506.08 Kcal (2119 kJ)
Calories from fat 391.15 Kcal
% Daily Value*
Total Fat 43.46g 1566%
Cholesterol 147.46mg 1151%
Sodium 471.61mg 460%
Potassium 94.05mg 47%
Total Carbs 26.87g 210%
Sugars 9.07g 849%
Dietary Fiber 2.05g 192%
Protein 4.37g 204%
Vitamin C 0.1mg 4%
Vitamin A 0.5mg 377%
Iron 1.3mg 169%
Calcium 69.1mg 162%

* 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

  • 321.1
    Points
  • 336
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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