Anyone have a simple receipe for Panetone?!
Answers: Mine takes hours and I would love to have one a little less time consuming. thnaks
Panettone
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup white sugar
2 eggs
1/2 cup nonfat plain yogurt
1 teaspoon vanilla extract
1 tablespoon grated lemon zest
1/4 teaspoon salt
4 cups unbleached all-purpose flour
1/4 cup dried currants
1/4 cup raisins
1 tablespoon confectioners' sugar
1 tablespoon butter, melted (optional)
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
4 1/2-5 1/2 c. unsifted flour
1/2 c. sugar
1 tsp. salt
2 pkgs. Fleischmann's dry yeast
1/2 c. milk
1/2 c. water
1/2 c. (1 stick) butter
3 eggs, room temperature
1 egg
1 tbsp. water
In large bowl thoroughly mix 1 1/2 cups flour, sugar, salt and yeast. Combine milk, 1/2 cup water and butter in a saucepan. Heat over low heat until liquids are warm (butter doesn't need to melt). Gradually add to dry ingredients and beat 2 minutes at medium speed, scraping bowl occasionally. Add enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic (8-10 minutes).
Place in a greased bowl, turning to grease top. Cover; let rise in warm, draft free place until double in bulk (about 1 hour). Punch dough down. Cover; let rise again until almost double (about 30 minutes).
Punch dough down again; turn out onto lightly floured board. Divide in half; form into round balls. Place on opposite corners of greased baking sheet. Cut across 1/2 inch deep on top of each ball. Cover; let rise until doubled in bulk (about 1 hour).
Beat 1 egg with 1 tablespoon water. Brush tops of Panettone. Bake at 350 degrees about 35-45 minutes or until done. Remove from sheet and cool on wire racks.
Panettone Recipe
Prep Time: 10 mins | Cook Time: 20 mins | Difficulty: Easy
1/2 cup (1 stick) unsalted butter, softened
2 eggs
3 egg yolks
3 1/2 cups all-purpose flour
1 cup milk
1 cup sugar
1/2 cup currants, soaked in warm water for 1 hour and drained
2 oranges, zested
2 teaspoons cream of tartar
1 1/2 teaspoons baking soda
Preheat the oven to 425 degrees F.
Butter and flour an 8-inch round deep cake pan or panettone mold. In a mixer, cream the butter with the eggs and egg yolks until pale yellow, 3 to 4 minutes.
Replace the beater with the dough hook attachment, and with the mixer running, add half of the flour. Add half the milk and mix for 1 minute. Add the remaining flour followed by the remaining milk and all of the sugar and mix well. Continue mixing and kneading with the dough hook until the dough becomes dry enough to handle. Turn the dough out onto a floured surface and sprinkle with the currants, orange zest, cream of tartar, and baking soda. Knead by hand for 5 to 10 minutes.
Place the dough in the prepared pan and bake for 35 to 45 minutes, or until a wooden skewer inserted in the center comes out clean. The top will be quite cracked. Remove from the oven, invert onto a rack and cool. Slice into wedges to serve.