#The #World's #most #delicious #PANETTONE
The World's most delicious
PANETTONE [ITALIAN CHRISTMAS BREAD]
servings
12 SERVINGS (6-INCH LOAF)
prep
1 HOUR
cook
1 HOUR
resting time
1 DAY 4 HOURS
total
2 HOURS
INGREDIENTS:
1cupraisins
2tablespoonslight rum
2tablespoonshot water
3¾cupsall-purpose flour
⅔cupgranulated sugar
½teaspoonactive dry yeast
½teaspoonsalt
¼teaspoonlemon zest
½vanilla bean(split in half lengthwise)
3eggs(at room temperature)
⅔cuptepid water
1tablespoonhoney
10½tablespoonsunsalted butter(well softened)
1tablespoonunsalted butter(melted)
1tablespoonunsalted butter(chilled)
⅔cupcandied citron(I used candied orange peel in ¼-inch pieces)
SPECIAL EQUIPMENT:
Panettone molds
(6x4½-inch - purchased at King Arthur Flour)
12-inchmetal or wooden skewers
DIRECTIONS:
1.In a small bowl, combine the raisins with the rum and 2 tablespoons of hot water. Allow to soak at room temperature, stirring occasionally, until the raisins are plump and most of the liquid has been absorbed, at least 8 hours or overnight.
2.
3.
Get Full===> Recipe
PANETTONE [ITALIAN CHRISTMAS BREAD]
servings
12 SERVINGS (6-INCH LOAF)
prep
1 HOUR
cook
1 HOUR
resting time
1 DAY 4 HOURS
total
2 HOURS
INGREDIENTS:
1cupraisins
2tablespoonslight rum
2tablespoonshot water
3¾cupsall-purpose flour
⅔cupgranulated sugar
½teaspoonactive dry yeast
½teaspoonsalt
¼teaspoonlemon zest
½vanilla bean(split in half lengthwise)
3eggs(at room temperature)
⅔cuptepid water
1tablespoonhoney
10½tablespoonsunsalted butter(well softened)
1tablespoonunsalted butter(melted)
1tablespoonunsalted butter(chilled)
⅔cupcandied citron(I used candied orange peel in ¼-inch pieces)
SPECIAL EQUIPMENT:
Panettone molds
(6x4½-inch - purchased at King Arthur Flour)
12-inchmetal or wooden skewers
DIRECTIONS:
1.In a small bowl, combine the raisins with the rum and 2 tablespoons of hot water. Allow to soak at room temperature, stirring occasionally, until the raisins are plump and most of the liquid has been absorbed, at least 8 hours or overnight.
2.
3.
Get Full===> Recipe