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Panettone

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Panettone

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Here’s a handy guide a rough and simple recipe for panettone, a phenomenal Italian vacation bread.

At a look

Prep
Bake
Total
Yield
1 loaf

Ingredients

  • 1 tablespoon energetic dry yeast or fast yeast
  • 0.33 cup lukewarm water
  • 1/four cup granulated sugar
  • three huge eggs
  • 1 teaspoon vanilla extract
  • half teaspoon freshly grated lemon peel (or 1/four teaspoon lemon oil)
  • 1 teaspoon salt
  • half cup (eight tablespoons) unsalted butter, softened
  • 2 half to a few cups King Arthur Unbleached All-Purpose Flour
  • 1 cup golden raisins

  • 1 tablespoon energetic dry yeast or fast yeast
  • 2 five/eight oz lukewarm water
  • 1 three/four oz granulated sugar
  • three huge eggs
  • 1 teaspoon vanilla extract
  • half teaspoon freshly grated lemon peel (or 1/four teaspoon lemon oil)
  • 1 teaspoon salt
  • four oz unsalted butter, softened
  • 10 half to 12 three/four oz King Arthur Unbleached All-Purpose Flour
  • 6 oz golden raisins

  • 1 tablespoon energetic dry yeast or fast yeast
  • 74g lukewarm water
  • 50g granulated sugar
  • three huge eggs
  • 1 teaspoon vanilla extract
  • half teaspoon freshly grated lemon peel (or 1/four teaspoon lemon oil)
  • 1 teaspoon salt
  • 113g unsalted butter, softened
  • 298g to 361g King Arthur Unbleached All-Purpose Flour
  • 170g golden raisins

Instructions

  1. In a big bowl, dissolve the yeast within the heat water. Stir within the sugar, eggs, vanilla, lemon, salt and butter; beat effectively.
  2. Gradually stir within the flour, including simply sufficient flour to make a comfortable dough.
  3. Transfer dough to well-floured paintings floor and knead, including extra flour if vital, till dough is easy.
  4. Place dough in a well-greased bowl, quilt with plastic wrap or a towel, and let upward thrust till just about doubled in bulk, about 30 to 45 mins.
  5. Punch dough down, and position on well-floured paintings floor. Knead within the raisins.
  6. Shape the dough right into a ball and position in a well-buttered 2-quart casserole pan. Set apart to upward thrust till doubled in bulk, 30 to 45 mins.
  7. Preheat the oven to 400°F, or 375°F if the use of a pitcher pan.
  8. Bake panettone for 15 mins. Reduce warmth to 350°F (325°F for a pitcher pan), and bake an extra 30 to 40 mins. Cover panettone with aluminum foil if it starts to get too brown.
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