Reviews (1) Add Rating & Review 2 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 12/24/2010 It took a few times to get the yeast/milk mixture to work, but once it did this panettone turned out beautifully! However, for me the baking time was only about 40 - 43 minutes. This is one of my favorite breads in the world to eat. It reminds me of when I lived in Florence and enjoyed a piece every morning with my latte. This was the best panettone I ever ate! Delicious! Thank you.
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Gallery Panettone Casalinga Recipe Summary Servings: 16
Ingredients For finishing 4 tablespoons unsalted butter, melted For the dough 12 tablespoons (1 1/2 sticks) unsalted butter, plus more for bowl, mold, and knife 1 teaspoon salt 1/2 cup sugar 1 teaspoon freshly grated lemon zest 2 teaspoons pure vanilla extract 2 tablespoons dark rum 6 large eggs 4 cups all-purpose flour, plus more for work surface 3/4 cups candied orange peel, rinsed and chopped 3/4 cup dark raisins 3/4 cup golden raisins For the sponge 2/3 cup milk 1 1/2 (1/4-ounce) envelopes active-dry yeast 1 cup all-purpose flour
Gallery Panettone Casalinga
Recipe Summary Servings: 16
Gallery
Panettone Casalinga
Panettone Casalinga
Panettone Casalinga
Recipe Summary Servings: 16
Recipe Summary
Servings: 16
Servings: 16
16
Ingredients
Ingredients
4 tablespoons unsalted butter, melted
12 tablespoons (1 1/2 sticks) unsalted butter, plus more for bowl, mold, and knife 1 teaspoon salt 1/2 cup sugar 1 teaspoon freshly grated lemon zest 2 teaspoons pure vanilla extract 2 tablespoons dark rum 6 large eggs 4 cups all-purpose flour, plus more for work surface 3/4 cups candied orange peel, rinsed and chopped 3/4 cup dark raisins 3/4 cup golden raisins
2/3 cup milk 1 1/2 (1/4-ounce) envelopes active-dry yeast 1 cup all-purpose flour
Directions
Make the sponge: Heat milk in a small saucepan over medium heat until just warmed through; whisk in yeast. Place flour in a medium bowl and add milk mixture; stir to combine. Cover with plastic wrap and let stand at room temperature until tripled in size, about 45 minutes.
Make the dough: In the bowl of an electric mixer fitted with the paddle attachment, beat together butter, salt, and sugar until light and fluffy. Add lemon zest, vanilla, and rum; beat until smooth. Add 2 eggs and beat until well combined. Add 1/3 of the flour and mix until well combined. Repeat process two more times with remaining eggs and flour. Add sponge mixture and beat until smooth.
Stir in candied peel and raisins until just incorporated. Butter a large bowl and transfer dough to bowl. Let stand at room temperature until doubled in size, about 2 hours.
Preheat oven to 375 degrees. Butter two 2-to-2 1/2-quart charlotte molds or other straight-sided molds; set aside. Turn dough out onto a lightly floured work surface. Fold dough in half a couple of times to deflate. Divide dough into 2 equal pieces and roll each into a ball. Place each piece in prepared mold and loosely cover with plastic wrap. Let stand at room temperature until dough rises to the top of each mold, about 2 hours.
Using a sharp buttered knife, cut an “X” into the top of each panettone. Transfer to oven and bake for 50 minutes.
To finish: Unmold panettone and transfer to a wire rack; brush all over with melted butter. Let cool. Wrap each panettone tightly in two layers of plastic wrap and keep refrigerated. Bring to room temperature before serving.
Reviews (1)
Add Rating & Review 2 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 12/24/2010 It took a few times to get the yeast/milk mixture to work, but once it did this panettone turned out beautifully! However, for me the baking time was only about 40 - 43 minutes. This is one of my favorite breads in the world to eat. It reminds me of when I lived in Florence and enjoyed a piece every morning with my latte. This was the best panettone I ever ate! Delicious! Thank you.
Reviews (1)
Add Rating & Review 2 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
2 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 12/24/2010 It took a few times to get the yeast/milk mixture to work, but once it did this panettone turned out beautifully! However, for me the baking time was only about 40 - 43 minutes. This is one of my favorite breads in the world to eat. It reminds me of when I lived in Florence and enjoyed a piece every morning with my latte. This was the best panettone I ever ate! Delicious! Thank you.Martha Stewart Member
Rating: Unrated 12/24/2010
It took a few times to get the yeast/milk mixture to work, but once it did this panettone turned out beautifully! However, for me the baking time was only about 40 - 43 minutes. This is one of my favorite breads in the world to eat. It reminds me of when I lived in Florence and enjoyed a piece every morning with my latte. This was the best panettone I ever ate! Delicious! Thank you.
Rating: Unrated
All Reviews for Panettone Casalinga
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Panettone Casalinga
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
