Pannetone


Photo: flickr user doviende

About

Serve cut into horizontal slices. To store wrap the whole pannetone in cling film or foil. Keep in the refrigerator. Bring to room temperature to serve. This classic Italian favourite is really a cross between a bread and a cake, and because of the high butter content it keeps well. Pannetone is normally eaten with coffee or a glass of dessert or fortified wine. It is delicious served slightly warm.

Tags:

Italian
Christmas
Holiday
bread
Cake
European

Yield:

10.0 servings

Added:

December 19, 2009

Creator:

Anonymous

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Ingredients

1 level tablespoon active dried yeast
150 mls warm milk
450 grams strong plain white flour
1 egg
4 egg yolks
2 level teaspoon salt
75 grams caster sugar
finely-grated zest of 1 lemon
finely-grated zest of 1 orange
175 grams unsalted butter ,softened
75 grams chopped mixed candied orange and citron peel
125 grams raisins

Preparation

1
Line a 150mm-deep cake tin with a double layer of non stick baking parchment which projects 100mm above the rim.
2
Dissolve the yeast in 4 tbsp warm milk. Cover and leave in a warm place for 10 minutes until frothy. Stir in 125g flour and the remaining warm milk. Cover and leave to rise for 30 minutes.
3
Beat the egg and egg yolks together. Sift the remaining flour and salt onto the yeast mixture. Make a well in the centre and add the sugar beaten eggs and grated citrus rinds. Work in the softened butter. Cover and leave to rise at room temperature for 2 to 4 hours until doubled in volume.
4
Meanwhile chop the candied peel. Knock the dough down and knead in the chopped peel and raisins. Place in the prepared tin and cut an X on the top with an oiled scalpel or very sharp knife. Cover and leave to rise until the dough is about 25mm above the top of the cake tin. Bake on the grid shelf on the floor of the roasting oven for 15 minutes.
5
Place the cold baking sheet above and secure a collar of a single folded sheet of newspaper around the tin and bake for a further 35 to 40 minutes until well risen and golden.
6
Bake on the grid shelf on the floor of the roasting oven for 15 minutes then transfer to the grid shelf in the bakingoven for 40 minutes until well risen and golden. Leave in the tin for 10 minutes then transfer to a wire rack to cool.

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