Panettone is a must have, to kick off an Italian’s Christmas. I make many panettone during the holidays, to use in different ways. I love to make french toast with slices of Panettone. What a great way to start the day. I also use Panettone for Holiday bread pudding. It’s wonderful! I have one other way to use Panettone, but I will share that tomorrow, now that I have my Panettone made, I am ready to create even more wonderful desserts with it. Don’t forget to enjoy it just like it is, because it’s delicious!
2 Packages Yeast-Extra For Kneading
2 Sticks Butter-Melted
1 Cup Sugar
1/2 Teaspoon Salt
5 Cups Flour
1/4 Cup Milk- Warmed
2 Eggs- Room Temperature
4 Egg Yolks
1 Tablespoon Lemon Zest
3/4 Cup Candied Citron
1/4 Cup Raisins
In small bowl mix 1/4 cup water and yeast, stir and let stand ten minutes.
In Kitchen Aid with paddle attachment, beat butter, sugar and salt. Add in 2 cups flour a little at a time then add milk and yeast mixture.
In a separate bowl beat eggs and yolks together, add into mixer then mix. Slowly add the rest of the flour, then zest, raisins and fruit.
Place dough into greased bowl and cover with cloth, let stand in a draft free, warm spot, let rise to almost double in size for 2-3 hours. Then punch down dough. Place dough evenly into two well greased deep cake pans lined with parchment paper. (I used two coffee cans) Cover with cloth and set in no drafty, warm spot to rise again to almost double in size, about an hour.
Brush top of each cake with egg wash (egg and water) Place in a preheated 350 degree oven. Bake for 40- 50 minutes. Enjoy<3