Yield: 16 Servings
|\N \N||-Robbie Shelton|
|1½ pack||Active Dry Yeast|
|1 cup||All-Purpose flour|
|12 tablespoons||Unsalted butter (1.5 stick)|
|1 teaspoon||Grated Lemon Zest|
|2 teaspoons||Vanilla Extract|
|2 tablespoons||Dark Rum|
|4 cups||All-Purpose Flour|
|¾ cup||Candied Orange Peel, rinsed and diced|
|¾ cup||Dark Raisins|
|¾ cup||Golden Raisins|
|4 tablespoons||Unsalted butter; melted|
For the sponge, heat the milk to lukewarm, whisk in the yeast, and stir the yeast mixture into the flour. Cover and allow to ferment at room temperature for about 45 minutes, until almost tripled in volume.
For the dough, beat the butter with the salt and sugar until light. Add the flavorings and beat until smooth. Add 2 eggs, then continue beating until the mixture is emulsified and smooth and looks like buttercream. If the mixture remains curdled, warm the bottom of the mixing bowl in a pan of warm water for a second or two and continue beating; rewarm the bowl as necessary until the mixture is smooth. Add one-third of the flour and mix in, then another 2 eggs. Repeat with another third of the flour, the last 2 eggs, and the last third of the flour. Beat in the sponge and beat the dough smooth.
Mix in the candied peel and raisins just until incorporated. Place the dough in a buttered bowl and allow to ferment until double, up to 2 hours.
Turn the dough out onto a floured surface and deflate by folding it over on itself several times. Divide the dough into 2 pieces and shape each into a ball. Place each piece of dough in a well-buttered 2- to 2½-quart charlotte mold or other straight-sided mold. Cover loosely and allow to proof until they both rise to the top of the mold, about 2 hours.
Slash an "X" in the top of each panettone with buttered scissors and bake at 375 degrees for about 50 minutes. Unmold immediately and paint all over with the melted butter. Cool on a rack.
Double-wrap each panettone in plastic and store in the refrigerator. Bring to room temperature before serving.
NOTE: To ensure maximum lightness, allow the dough to ferment, then proof slowly and for as long as necessary. Rushing the process will produce a leaden texture.
This recipe is from "GREAT ITALIAN DESSERTS" by Nick Malgieri.
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Nov 13, 1999