Description
Panettone is a sweet bread with with candied fruit and traditionally eaten by Christmas and New year. It is typical from the Milan region but also eaten in many other countries where Italian
Summary
| Yield | |
|---|---|
| Source | Italian cuisine |
| Prep time | 3 hours |
| Cooking time | |
| Total time | 3 hours |
Ingredients
4
eggs 5 1⁄2 c
flour (all purpose) 1⁄4 c
water 1⁄2 c
sugar 1⁄2 c
milk 1⁄2 c
raisins (seedless) 2 T
pine nuts 1 T
anise seeds 1 c
citron (chopped) 2 pk
active yeastInstructions
- Prepare the yeast by adding the powder to 1/4 cup of warmed water (about 110° F / 43°C). Add a pinch of sugar and allow to stand about 5 minutes, looking for bubbles.
- Beat three of the eggs then add 1/2 cup flour, blending for about two minutes. Stir in the raisins, citron, pine nuts and anise seeds.
- Knead the dough on a floured wooden board for several minutes, then let it rest, covered with a moist cloth, to rise for an hour. Punch down the dough and then divide into three ropes of 9-12 inches in length. Braid and pinch at the ends.
- Grease a baking sheet, transfer the dough onto it and allow to rise for another hour. Then brush on the remaining egg and bake at 350°F / 175°C for about 35 minutes. Monitor to ensure it's golden brown, but not singed on the ends. Once complete, remove and allow to cool on a wire rack.
Notes
You could serve them with pasta, but these meatballs go well with simple rice and tomato sauce on the side.
Apart from trying other types of sausage meat, flavor the tomato with basil, oregano or herbs complementary to the spices in the sausage meat. This recipe does not need not taste the same any time you prepare it.
Nutrition facts Serving size: 1 slice. Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients. |
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