Panettonedimilano Recipes

PANETTONE I

Steps:

• In a medium bowl, combine yeast, water and sugar. Cover and let stand 10 minutes, or until foamy. Add eggs, yogurt, vanilla, lemon zest, and salt. Mix well. Stir in flour 1/2 cup at a time until dough forms into a manageable ball. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky. (May need up to 5 cups flour.) Place dough in a large, lightly pan-sprayed bowl, cover, and let rise in a warm place until doubled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C) and spray a round 8-inch cake pan with non-stick spray. In a small bowl, toss dried fruit with confectioners' sugar. Punch down dough in bowl, transfer to floured surface, and knead in the fruit.
• Form dough into a ball, place in prepared cake pan, cover loosely with dish towel, and let rise 30 minutes. (Loaf will rise above the pan sides.) Brush with melted butter, if desired. Bake for 45 minutes, or until loaf is golden brown and a toothpick inserted in the center comes out clean. Makes 10 wedges.

PANETTONE DI MILANO

Steps:

• This cake should be started the day before the actual baking (or very early on the same day).
• Sift and measure flour.
• Blend yeast with 2 teaspoons warm water and let stand 5 minutes.
• Add yeast mixture to 1/2 cup flour and mix well.
• Make a little ball of dough out of the flour/yeast mixture.
• Place the dough in a bowl, in a warm place for 2 hours.
• When ball of dough has doubled in size, place 2 cups pastry flour on a pasty board, place yeast dough in the middle, add enough lukewarm water to make a soft pliable ball and knead carefully.
• Cover well and let stand in a warm place for 3 hours.
• Place 1 cup pastry flour on board, add yeast dough and enough lukewarm water to make a soft pliable ball of dough and knead well.
• Let stand in warm place for 2 hours.
• When dough has risen again, place 1 1/2 cups flour on pastry board, add dough, salt and melted butter and knead together well.
• Beat together egg yolks, whole eggs, sugar and 1/2 cup lukewarm water.
• Beat until frothy.
• Add to dough a little at a time, kneading constantly until everything is well absorbed.
• Add raisins and peel and knead well to distribute fruit evenly.
• You can make 1 large panettone, or loaf, or 2 small ones.
• If you wish to make two, divide dough in half and shape.
• Let the shaped dough rise in a warm place for 4 to 6 hours (depending on the heat in your kitchen).
• The loaf or loaves should be double their original size, and the dough should be very soft to the touch.
• Make a cross mark with a sharp knife on the top of each loaf, and place loaf on buttered paper on a baking sheet.
• Place in a preheated, hot oven (400°F) for 5 minutes.
• Remove from oven quickly, and place a 1/2 tablespoon butter* in the center of the cross mark; (*if making 2 loaves, use 1/4 Tablespoon in each loaf).
• Return to oven and bake at 400°F for 15 minutes.
• Lower heat to 375°F, and continue baking 45 minutes, or longer, depending on the size of the loaf.
• Remove from oven and cool on a rack.
• This cake keeps fresh a long time, stored in a plastic bag.
• Its not necessary to keep it refrigerated.

PANETTONE DI NATALE ITALIAN

Steps:

• Baking Pan: LARGE Tube pan, buttered.
• In a small bowl dissolve yeast in water.
• Stir briskly with a fork or metal whisk.
• Blend in 1/2 cup flour and let the sponge stand until it is bubbly--about 5 minutes.
• In a large bowl cream together butter and sugar and follow this with eggs and egg yolks.
• Beat thoroughly until well mixed.
• Add yeast, vanilla, salt and about 4 cups of flour--one cup at a time.
• stir with a wooden spoon until it becomes too difficult to turn--then work in by hand.
• When it is soft, but not sticky, turn from the bowl onto a floured board or counter top.
• Knead the dough for about 8 minutes and divide the ball in two equal parts.
• One half is put aside to rest while the other half receives the raisins, candied peel, citron and chopped nuts Work the fruit and nuts in well.
• Keep the two halves separate.
• Place them in greased bowls, cover tightly with plastic wrap and move to a warm place (80 to 85 Degrees) to rise until doubled in bulk about 50 minutes.
• You can test if they have risen by poking a finger in them; the dents will remain.
• (I warm up my oven for a minute-- turn it off-- and leave the pilot light on, and put my dough here).
• Punch down the two doughs, separately turn them onto the floured surface, and knead again for 3 minutes.
• Butter pan, sprinkle it with sugar, and stud the bottom with whole blanched almonds.
• Roll the plain dough into a triangle.
• (The long side--about 24 inches--will encircle the tube, with the ends overlapping.) Roll out the fruit dough the same size.
• Lay it on top of the plain.
• Beginning at the base of the triangle, roll up the two doughs, and fit them into the prepared pan.
• Try an experimental circle before dropping the dough into the pan to be certain the ends overlap, and, together, are about the same thickness as the center of the roll.
• Cover the pan with wax paper and place in a warm spot to rise until dough has doubled in bulk about one hour.
• Preheat oven to 400 F.
• Bake in a hot oven for 10 minutes, REDUCE the oven temperature to moderate 350 F.
• and continue to bake for another 50 minutes, or until the loaf tests done.
• Insert a metal skewer or wooden toothpick into the center of the loaf.
• If it comes out clean and dry, the loaf is done.
• If moist particles cling to the probe, return the loaf to the oven for an additional 10 minutes.
• Test again.
• Remove bread from the oven and turn from the pan and place on a cooling rack.
• Slice in wedges.
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