Yield: 8 servings
|\N \N||-Source: Australian Gourmet Traveller Sept'94|
30g fresh yeast (or 2 sachets, 14g, dried yeast) 3½ tablespoons caster sugar
6 egg yolks
1 teaspoon vanilla essence
Finely grated rind of 1 orange
Finely grated rind of 1 lemon
250g (1 ⅔ cups) plain flour
125g butter, softened
100g (⅔ cup) currants 110g (⅔ cup) sultanas 2 glace apricots finely chopped 2 glace figs, finely chopped
Crumble yeast into a small bowl. Add 3 tablespoons lukewarm water and sprinkle with 1 teaspoon caster sugar. Stand for 2-3 minutes, then stir to dissolve completely. Cover with plastic wrap and stand in a warm, draught-free place for 5-10 minutes, or until frothy. Combine egg yolks, vanilla, rinds, remaining sugar and ½ teaspoon salt, add yeast mixture and mix well. Gradually add flour, stirring constantly, until mixture forms a sticky dough. Turn out on a lightly floured surface and knead for 2-3 minutes, incorporating more flour only if necessary - dough should be quite sticky. Using fingertips, gradually work in small pieces of softened butter. Knead dough for 8-10 minutes longer, or until smooth and shiny.
Place in a well-oiled bowl, turn to coat with oil, cover with plastic wrap and stand in a warm, draught-free place for 1-1 ½ hours, or until doubled in bulk. Punch down dough and gently knead in fruit.
Divide dough into 8 equal portions and place in buttered ½-cup souffle dishes. Cover with a dry tea-towel and stand in a warm place for about 30 minutes, or until doubled in bulk.
Brush top of each panetone with melted butter and bake in the centre of the oven at 200C: for 10 minutes. Reduce temperature to 180C, brush again with melted butter and bake for 25-30 minutes longer or until cooked through and the tops are golden. Turn out on a wire rack to cool. Serve as an accompaniment to poached fruits and cream, spread with fresh soft cheese, or cut in wedges to dip in coffee or liqueur. Panettone can be kept in an airtight container for up to a week. Bon Appetit, Exec. Chef Magnus Johansson Submitted By BARRY WEINSTEIN On 12-11-95