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Categories:
active dry yeast sugar water flour all-purpose eggs egg yolks vanilla lemon unsalted butter white raisins dark raisin ginger egg
Viewed: 63 - Published at: 8 years agoIngredients
- 2 packages active dry yeast
- 1 tablespoon sugar
- 12 cup water (110F)
- 12 cup flour
- 3 cups all-purpose flour
- 3 whole eggs
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1 lemon, rind of, grated (to taste)
- 34 cup unsalted butter, softened (6 ounces)
- 12 cup white raisins
- 12 cup dark raisin
- 12 cup crystallized ginger, coarsely chopped
- egg, beaten
Method
- Dissolve yeast and sugar in warm water - let foam and add 1/2 cup flour.
- Mix well, cover and let rise in a warm place until doubled.
- Mix together in a large bowl 3 cups all purpose flour, 3 whole eggs, 2 egg yolks, vanilla extract, grated peel of lemon and the above already risen dough.
- Turn out on a floured surface and knead well, adding more flour if necessary, until dough is soft, elastic and not sticky.
- Knead in softened unsalted butter.
- Then knead in white raisins and dark raisins, and crystallized ginger.
- Put into a bowl, cover and let rise until double (1-2 hours).
- Punch down, cover and put into the refrigerator overnight to rise again.
- The next day, punch down, form into a ball and put into a buttered panettone or 4" high mold.
- Cover and let rise until double (should rise up to top of mold, will take several hours).
- Brush top with beaten egg and bake in a 400F oven for 10 minutes.
- Reduce heat to 350F and bake another 30-40 minutes until golden brown.
- Remove from oven, let rest for a few minutes, loosen sides of mold and lift off.
- Carefully transfer panettone to cooling rack.
