Italian Panettone
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 50 min.
Ready in
Ingredients
for
18
- Ingredients
- 2 pkgs Dry yeast
- 1.333 cups warm water (about 110 degrees)
- 5 ⅗ cups unbleached all-purpose flour (divided)
- ¾ cup granulated sugar
- 7 Tbsps unsalted butter
- 1 Tbsp fresh Orange peel (finely chopped)
- ½ tsp salt
- 2 large, fresh eggs
- 2 ½ cups raisins
- ¼ cup crystallized ginger (finely chopped)
- non-stick cooking spray
Preparation steps
1.
Place yeast and warm water in a large bowl to dissolve; let rest for 5 minutes. Spoon 1 1/4 cups flour into a measuring cup; level with a knife. Gradually, add to the yeast mixture, whisking to combine. Cover; place in a warm spot, free from drafts for 1 hour.
2.
In a large bowl, combine sugar, butter, orange rind, and salt; beat with a heavy duty mixer on medium speed until mixture is light and fluffy. Add eggs and beat well; beat in yeast mixture. Gradually add 4 cups flour to yeast mixture, beating until smooth. Turn dough out onto a lightly floured work surface. Knead until smooth and elastic (about 5 minutes); add remaining flour; 1 tablespoon at a time, to prevent dough from sticking to hands. Knead in raisins and ginger.
3.
Coat a large bowl with cooking spray and place dough inside, turning to coat evenly. Cover and let rise in a warm spot, free from drafts for 1 hour or until the dough has doubled in size.
4.
Coat muffin tins with cooking spray. Cut 18 strips (2 1/2 x 6-inches) of non-stick baking parchment paper, and line the muffin cups so that the paper extends 3 inches above the tops of the muffin cups. Divide dough between the 18 muffin cups. Once again, let rise in a warm spot for 1 hour or until double in size.
5.
Meanwhile, preheat oven to 375º F. Once the panettone have doubled in size, bake for 20 minutes, or until tops are lightly browned.
6.
Use a toothpick to test for doneness. Remove from oven, cool on a wire rack. Serve.
