Panettone Loaves Recipes

PANETTONE

Steps:

• Sprinkle yeast over milk in the bowl of a mixer fitted with the dough-hook attachment. Let stand until foamy, about 5 minutes. Sprinkle 2 ounces flour (about 1/2 cup) and 1 tablespoon granulated sugar over top. Cover with plastic, and let stand for 1 hour.
• Add remaining 12 ounces flour and 3 tablespoons granulated sugar, the beaten eggs, and the salt. Mix together on medium speed until dough forms a smooth, stiff ball, about 5 minutes. Add butter, 1 tablespoon at a time, mixing well after each addition. Mix dough on medium-high speed for 5 minutes. Reduce speed to low, and add extracts, orange peel, and raisins. Mix until combined.
• Turn out dough onto a clean surface, and form into a ball. Transfer to a lightly oiled bowl. Cover with plastic, and refrigerate overnight.
• Bring dough to room temperature, and divide in half. Form each half into a ball; place each in a 5 1/4-by-3 3/4-inch paper panettone mold or a small brown paper bag that has been rolled down to about 5 inches. Transfer to a baking sheet. Cover with plastic wrap and let stand in a warm place until doubled in volume, about 2 hours.
• Preheat oven to 350 degrees. Lightly beat remaining egg. Brush egg wash onto panettone dough, and sprinkle with pearl sugar and almonds. Bake until golden brown, about 50 minutes.
• Remove molds from oven, and run two wooden skewers horizontally through the center of each panettone loaf. Hang loaves upside down by propping ends of each skewer on 2 large heavy canisters or cans. Let cool completely.

PANETTONE I

Steps:

• In a medium bowl, combine yeast, water and sugar. Cover and let stand 10 minutes, or until foamy. Add eggs, yogurt, vanilla, lemon zest, and salt. Mix well. Stir in flour 1/2 cup at a time until dough forms into a manageable ball. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky. (May need up to 5 cups flour.) Place dough in a large, lightly pan-sprayed bowl, cover, and let rise in a warm place until doubled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C) and spray a round 8-inch cake pan with non-stick spray. In a small bowl, toss dried fruit with confectioners' sugar. Punch down dough in bowl, transfer to floured surface, and knead in the fruit.
• Form dough into a ball, place in prepared cake pan, cover loosely with dish towel, and let rise 30 minutes. (Loaf will rise above the pan sides.) Brush with melted butter, if desired. Bake for 45 minutes, or until loaf is golden brown and a toothpick inserted in the center comes out clean. Makes 10 wedges.

PANETTONE DI MILANO

Steps:

• This cake should be started the day before the actual baking (or very early on the same day).
• Sift and measure flour.
• Blend yeast with 2 teaspoons warm water and let stand 5 minutes.
• Add yeast mixture to 1/2 cup flour and mix well.
• Make a little ball of dough out of the flour/yeast mixture.
• Place the dough in a bowl, in a warm place for 2 hours.
• When ball of dough has doubled in size, place 2 cups pastry flour on a pasty board, place yeast dough in the middle, add enough lukewarm water to make a soft pliable ball and knead carefully.
• Cover well and let stand in a warm place for 3 hours.
• Place 1 cup pastry flour on board, add yeast dough and enough lukewarm water to make a soft pliable ball of dough and knead well.
• Let stand in warm place for 2 hours.
• When dough has risen again, place 1 1/2 cups flour on pastry board, add dough, salt and melted butter and knead together well.
• Beat together egg yolks, whole eggs, sugar and 1/2 cup lukewarm water.
• Beat until frothy.
• Add to dough a little at a time, kneading constantly until everything is well absorbed.
• Add raisins and peel and knead well to distribute fruit evenly.
• You can make 1 large panettone, or loaf, or 2 small ones.
• If you wish to make two, divide dough in half and shape.
• Let the shaped dough rise in a warm place for 4 to 6 hours (depending on the heat in your kitchen).
• The loaf or loaves should be double their original size, and the dough should be very soft to the touch.
• Make a cross mark with a sharp knife on the top of each loaf, and place loaf on buttered paper on a baking sheet.
• Place in a preheated, hot oven (400°F) for 5 minutes.
• Remove from oven quickly, and place a 1/2 tablespoon butter* in the center of the cross mark; (*if making 2 loaves, use 1/4 Tablespoon in each loaf).
• Return to oven and bake at 400°F for 15 minutes.
• Lower heat to 375°F, and continue baking 45 minutes, or longer, depending on the size of the loaf.
• Remove from oven and cool on a rack.
• This cake keeps fresh a long time, stored in a plastic bag.
• Its not necessary to keep it refrigerated.