Recipe from: livingthegourmet Image credit: Catherine |
Holiday
Panettone
“Panettone
has always been a holiday tradition in my house, and today my recipe gets an
update with Craisins®
Dried Cranberries available in variety of flavors.” Catherine
Prep time 15 mins
Cook time 45
mins
Total time 1
hour
Author: Living the Gourmet
Serves: 1
bread
Ingredients:
1 envelope of
active dry yeast, about 1 tablespoon plus ½ teaspoon
1 cup warm
milk
4 eggs,
beaten
3 cups flour,
plus 1 cup
¾ cup sugar
½ teaspoon
salt
½ cup
unsalted butter, chilled and cubed
4 tablespoons
shortening, chilled
1 teaspoon
almond extract
½ teaspoon
lemon essence
Zest of 1
whole orange
½ cup chopped
dried citron
½ cup
Craisins® Dried Cranberries
¼ cup
Cherry-flavored Craisins® dried cranberries
Instructions:
For
Proofing:
In a small
saucepan gently warm 1 cup of milk.
Do NOT
overheat.
Pour the milk
into the bowl of a stand mixer and sprinkle yeast and a teaspoon of sugar.
Whisk and let
stand until the yeast has proofed.
It should be
foamy after about 5-10 minutes.
For
the Dough:
Add 3 cups of
flour, sugar and salt to the yeast.
Mix until a
sticky dough has formed with the dough hook attachment.
Cover with a
towel and let sit for about an hour in a warm, dark place.
Once the
dough has risen, mix in the beaten eggs and mix on low speed with the paddle
attachment.
Scrape the
sides down to make sure all of the dough has been incorporated.
Add butter,
shortening, almond extract, lemon essence and orange zest.
Add remaining
cup of flour while mixing on low speed, just until the dough pulls from the
sides of the bowl.
Do NOT
overmix.
Add the dried
citron, cranberries and cherries; mix just until incorporated.
Turn the
dough onto a well-floured surface and knead for 3-5 minutes.
Shape the
dough into a ball and leave it in the refrigerator overnight.
Take the
dough out of the refrigerator and let rest to room temperature.
Preheat oven
to 350 degrees F.
Transfer to a
Panettone molds or a tall well-greased cake pan (I used an angel food cake
tin).
Brush the Panettone
with an egg wash and sprinkle generously with white sugar.
Bake for
about 45-50 minutes until golden.
Let cool completely before slicing.
Serve and
enjoy!
Notes:
*Prep Time
does not inclued Inactive Prep Time
Enjoy with
Love,
Read
more and enjoy this amazing recipe and many more when visiting livingthegourmet
No comments:
Post a Comment