4 ounces Unsalted butter
4 ounces Granulated sugar
3/4 ounce Active dry yeast
8 fluid ounces Water, temperature controlled
1 teaspoon Salt
2 Whole eggs
3 Egg yolks
1 1/2 pounds Cake flour
4 ounces Dried pineapple, diced
2 teaspoons Lemon zest
6 ounces Raisins
3 ounces Pine nuts, chopped
1 teaspoon Anise seed, optional
Vegetable oil, as needed
Yield: 2 Loaves
1. Melt the butter and sugar in a small saucepan. Set aside to cool.
2. Sprinkle the yeast over the water in a mixer bowl and stir to dissolve. Add the butter and sugar mixture, the salt, eggs, egg yolks and 12 ounces (360 grams) of the flour. Mix well. Add the fruit and nuts.
3. Add the remaining flour, a small amount at a time until a soft dough forms. Knead the dough on medium speed until smooth and elastic, approximately 7 to 10 minutes. Add only enough flour to keep the dough from sticking. The dough should reach 77°F (25°C) after kneading.
4. Place the dough in a lightly oiled bowl, cover and ferment until doubled, about 1-1/2 to 2 hours.
5. Punch down the dough and turn it out onto a floured work surface. Divide the dough into two equal portions. Cover and allow to bench rest for 5 minutes. Grease and paper the bottom of two panettone molds or two clean one-pound (480-gram) coffee cans. Form the dough into smooth balls and place one in each of the cans.
6. Brush the tops of the dough with vegetable oil and let the dough proof until doubled in bulk, approximately 35 to 50 minutes.
7. Bake at 350°F (175°C) until well browned and baked through, approximately 35 to 45 minutes. Cool for 5 minutes in their pans then unmold and cool completely before slicing.
Yield: 2 Loaves
4 ounces Granulated sugar
3/4 ounce Active dry yeast
8 fluid ounces Water, temperature controlled
1 teaspoon Salt
2 Whole eggs
3 Egg yolks
1 1/2 pounds Cake flour
4 ounces Dried pineapple, diced
2 teaspoons Lemon zest
6 ounces Raisins
3 ounces Pine nuts, chopped
1 teaspoon Anise seed, optional
Vegetable oil, as needed
Yield: 2 Loaves
1. Melt the butter and sugar in a small saucepan. Set aside to cool.
2. Sprinkle the yeast over the water in a mixer bowl and stir to dissolve. Add the butter and sugar mixture, the salt, eggs, egg yolks and 12 ounces (360 grams) of the flour. Mix well. Add the fruit and nuts.
3. Add the remaining flour, a small amount at a time until a soft dough forms. Knead the dough on medium speed until smooth and elastic, approximately 7 to 10 minutes. Add only enough flour to keep the dough from sticking. The dough should reach 77°F (25°C) after kneading.
4. Place the dough in a lightly oiled bowl, cover and ferment until doubled, about 1-1/2 to 2 hours.
5. Punch down the dough and turn it out onto a floured work surface. Divide the dough into two equal portions. Cover and allow to bench rest for 5 minutes. Grease and paper the bottom of two panettone molds or two clean one-pound (480-gram) coffee cans. Form the dough into smooth balls and place one in each of the cans.
6. Brush the tops of the dough with vegetable oil and let the dough proof until doubled in bulk, approximately 35 to 50 minutes.
7. Bake at 350°F (175°C) until well browned and baked through, approximately 35 to 45 minutes. Cool for 5 minutes in their pans then unmold and cool completely before slicing.
Yield: 2 Loaves
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