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Panettone


Ready In: 240 Minutes
Prep Time: 20 Minutes
Cook Time: 60 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • Soften the yeast in the water.
  • Mix the butter, salt, sugar, eggs and egg yolks. Add the yeast and butter mixture to 5 cups flour and stir until blended. Knead on a floured board until smooth and free from stickiness, adding more flour as needed. The dough should be soft. Knead in the citron and raisins.
  • Place the dough in a greased bowl, grease the surface, cover with a towel and let rise in a warm place (80° to 85°F) until doubled in bulk, or about 2 hours.
  • Knead the dough again until smooth. Place in a greased 3-quart pudding pan or other round pan, brush the top with melted butter, cover and let rise again until doubled in bulk, or about 40 minutes. Using a sharp knife, cut a deep cross in the top of the loaf.
  • Bake in a preheated 425°F oven until the surface begins to brown, or about 8 minutes. Reduce the oven temperature to 325°F and bake about 1 hour longer.
  •  SAVE