Panettone II Recipe – A Delightful European Christmas Bread
🕒 Prep Time: 15 minutes
🕒 Total Time: Overnight + 2-3 hours
🍽️ Servings: 1 Panettone
Ingredients:
- 2 packets active dry yeast
- 1 cup sugar
- 1/2 cup warm water
- 3 cups all-purpose flour
- 3 whole eggs
- 2 egg yolks
- 1 teaspoon vanilla extract
- Grated peel of 1 lemon
- 1/2 cup unsalted butter, softened
- 1 cup white raisins
- 1 cup dark raisins
- 1/2 cup crystallized ginger
- 1 egg (for brushing)
Nutritional Information:
- Calories: 3641.7
- Fat: 164.8g
- Saturated Fat: 95.4g
- Cholesterol: 1189.1mg
- Sodium: 257mg
- Carbohydrates: 469.9g
- Fiber: 21.1g
- Sugar: 100.9g
- Protein: 78.3g
Instructions:
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Activate the Yeast:
- In a bowl, dissolve the active dry yeast and sugar in warm water. Allow it to foam, then add 1/2 cup of flour. Mix well, cover, and let it rise in a warm place until doubled.
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Prepare the Base Dough:
- In a large bowl, combine 3 cups of all-purpose flour, 3 whole eggs, 2 egg yolks, vanilla extract, and the grated lemon peel with the risen dough from step 1.
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Knead the Dough:
- Turn the mixture onto a floured surface and knead thoroughly. Add more flour if needed until the dough becomes soft, elastic, and not sticky.
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Incorporate Butter and Fruits:
- Knead in the softened unsalted butter. Follow by adding white raisins, dark raisins, and crystallized ginger. Mix well to evenly distribute the ingredients.
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First Rise:
- Place the dough into a bowl, cover it, and let it rise until doubled (approximately 1-2 hours).
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Refrigerate Overnight:
- Punch down the dough, cover it, and refrigerate overnight for a second rise. This allows for a more developed flavor.
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Shape and Second Rise:
- The next day, punch down the dough again, form it into a ball, and place it into a buttered panettone mold (or a 4″ high mold). Cover and let it rise until doubled, which may take several hours.
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Preheat and Brush:
- Preheat your oven to 400°F (200°C). Brush the top of the panettone with beaten egg for a golden finish.
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Bake to Perfection:
- Bake in the preheated oven for 10 minutes. Then, reduce the heat to 350°F (175°C) and bake for an additional 30-40 minutes or until the panettone is beautifully golden brown.
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Cool and Enjoy:
- Remove from the oven, let it rest for a few minutes, loosen the sides of the mold, and lift it off. Carefully transfer the panettone to a cooling rack.
🎉 Serve and Share:
This Panettone II, with its rich flavors and festive ingredients, is a delightful treat for holiday gatherings. Slice it up, share it with loved ones, and savor the joy of homemade European Christmas bread. Happy baking! 🍞✨
