|Milk||1 Cup (16 tbs)|
|All purpose flour||4 Cup (64 tbs)|
|Butter||1⁄3 Cup (5.33 tbs)|
|Currants||1 Cup (16 tbs)|
|Active dry yeast/1 cake compressed||1 Tablespoon (1 Package)|
|Sliced citron||1⁄2 Cup (8 tbs)|
|Almond extract||1 Teaspoon|
|Sliced almonds||1 Tablespoon|
Remove from heat and cool to lukewarm.
While milk cools, work butter until soft, then work in sugar, a little at a time, as thoroughly as possible.
Beat in 3 whole eggs and 1 egg yolk (set aside remaining white to use later).
Sprinkle yeast over lukewarm milk, add 1 tablespoon sugar, and stir until well blended.
Add to butter mixture, alternating with flour that has been sifted with salt.
Soak currants in brandy and stir into dough.
Add citron and almond extract.
Cover bowl with a tea towel and place in a warm spot about 2 to 3 hours or until double in size.
Punch down with your fist, turn out on a board sprinkled with 1/2 cup flour, and knead gently.
Place in a greased 10 inch tube pan or Turk's head mold, patting down the dough.
Beat the egg white until it stands in peaks and brush over surface of the dough.
Press a layer of thinly sliced almonds on top, cover with a tea towel, and let rise again in a warm place about 1 hour or until double in size.
Bake in a preheated 350° oven for 30 to 40 minutes.
Panettone may be made in two 6 inch molds or in four 1 pound coffee tins, all well greased.
When smaller containers are used, reduce the baking time slightly.