Sullivan Street Bakery Panettone |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Another Good Housekeeping recipe I dont want to lose...This is great for the Holidays...It can be used for desserts, breakfast...alot of different uses. I have not personally made this...but want to.. Ingredients:
1/2 cup raisins |
1/2 cup chopped dried fruit or candied citron |
1/4 cup dark jamaican rum |
1/3 cup warm water ( 105 to 115 degrees) |
1 envelope plus 1 teaspoon active dry yeast |
1 teaspoon plus 2/3 cup sugar |
1 1/2 sticks plus 2 teaspoons unsalted butter, softened |
3 large eggs, at room temp |
3 1/2 cups all purpose flour |
1 1/2 teaspoons grated lemon zest |
1 teaspoon honey |
1/2 teaspoon salt |
1/4 teaspoon vanilla |
Directions:
1. In microwave safe bowl, heat first 3 ingredients in microwave oven on high for 1 1/2 minutes,, stir once; cool.
2. In a cup, stir warm water, yeast, and 1 teaspoon sugar; let stand until foamy, about 5 minutes.
3. In a large bowl, with heavy duty mixer, beat 1 1/2 stick butter and 2/3 cup sugar until creamy.
4. Beat in eggs, 1 at a time.
5. At low speed, add yeast mixture, flour, lemon zest, honey, salt, and vanilla.
6. Mix on high speed 5 minutes or until dough is smooth and elastic.
7. Beat in fruit mixture.
8. Place dough in greased large bowl; cover with plastic wrap and let dough rise in warm place until 1 1/2 times in volume. (2 1/2 to 3 hours)
9. Lightly butter two 8 1/2 by 4 1/2 metal loaf pans.
10. On a floured surface, cut dough in half.
11. Shape each half into a oval and place in loaf pans.
12. Let rise in warm place 1 1/2 to 2 hours.
13. Preheat oven to 350 degrees.
14. With knife score cross on each panettone; top each with one teaspoon butter.
15. Bake 35 minutes for loaves and 45 min for panetton molds.
16. Cool for 15 minutes in pans; turn out onto racks and cool completely.
17. If browning too much cover with foil for last 10 minutes of cooking.
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