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Categories:Viewed: 10 - Published at: 5 months ago
Ingredients
- 1 cup all-purpose flour (plus 2 Tbsp)
- 18 teaspoon salt
- 1 packet fast-rising active dry yeast
- 2 tablespoons water (see yeast package for temperature)
- 3 tablespoons sugar, Granulated, divided
- 2 eggs
- 8 teaspoons reduced-calorie margarine
- 12 teaspoon orange rind, grated
- 12 teaspoon brandy extract
- 3 ounces mixed dried fruit, coarsely chopped
Method
- Sift together flour and salt onto sheet of wax paper; set aside.
- In small bowl sprinkle yeast over water; add 1 teaspoon sugar and stir to dissolve.
- Let stand until foamy, about 5 minutes.
- In mixing bowl, using electric mixer at medium speed, beat eggs with remaining sugar until frothy; add margarine and beat until well combined.
- Continue to beat while adding orange peel and brandy extract.
- Add yeast mixture, then gradually beat in sifted flour; beat at high speed for 5 minutes.
- Add dried fruit, beating until thoroughly combined.
- Cover bowl with clean damp towel or plastic wrap and let stand in warm draft-free area until dough is doubled in volume, about 30 minutes.
- Preheat oven to 400F.
- Spray 3-cup fluted mold with nonstick cooking spray.
- Punch dough down, then turn into prepared mold; bake in middle of center oven rack for 10 minutes.
- Reduce oven temperature to 325 F and bake until top is browned and cake begins to pull away from mold, about 30 minutes longer (cover with foil if Panettone is browning too quickly).
- Unmold onto wire rack and let cool.
