Panettone

  • Active Time 20m
  • Total Time 3h 5m

Makes 1 loaf (16 servings)

Aniseed gives panettone a delicate licorice like flavor and is the perfect complement to the bread's mix of fruit and nuts. A light egg-white wash adds a glossy sheen to this festive bread.

ingredients

  • 2 1/2-3 cups all-purpose flour, divided
  • 1 package active dry yeast
  • 1/2 cup milk
  • 1/4 cup honey
  • 3 tablespoons butter or margarine
  • 1/2 teaspoon salt
  • 4 egg yolks
  • 1/4 cup golden raisins
  • 1/4 cup chopped candied orange peel
  • 1/4 cup pine nuts or chopped almonds
  • 1 1/2 teaspoons anise seed, crushed
  • 1 slightly beaten egg white
  • 1 tablespoon water

directions

In a large mixing bowl, stir together 1 cup of the flour and the yeast; set aside. In a medium saucepan, heat and stir the milk, honey, butter or margarine and salt till mixture is warm (120 to 130 degrees F) and butter or margarine is almost melted. Add to the flour mixture along with the egg yolks. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the raisins, candied orange peel, nuts, anise seed and as much of the remaining flour as you can.

Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place till doubled (about 1 1/2 to 2 hours).

Punch dough down. Form into ball. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Place in a greased panettone pan, or push a hole through center of the dough and place in a 6-cup fluted tube pan or 6 1/2-cup ring mold. Cover and let rise in a warm place till nearly doubled (about 45 to 60 minutes).

Combine the egg white and water; brush onto bread. Bake in a preheated 375 degrees F oven for 30 to 35 minutes, or till bread is golden brown and sounds hollow when tapped. If necessary, cover with foil during the last 10 minutes to prevent overbrowning. Remove from pan; cool completely on a rack.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 544

nutrition information per serving

152 calories; 5g total fat; 60mg cholesterol; 83mg sodium; 23g carbohydrates; 1g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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