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Currants Panettone

Holiday.Cook's picture
When you eat this Panettone this Christmas, you'll agree that Milan is not only about fashion but also the place for some really delicious Christmas breads. Try this extremely delicious fruit and nut bread and tell me if you like it. Your suggestions for this Panettone are welcome.
  Flour 3 Cup (48 tbs)
  Active dry yeast 1 Tablespoon
  Milk 1⁄4 Cup (4 tbs)
  Honey 1⁄4 Cup (4 tbs)
  Unsalted butter 4 Tablespoon
  Salt 1⁄2 Teaspoon
  Aniseeds 1 Teaspoon, crushed
  Eggs 2
  Golden raisins 1⁄4 Cup (4 tbs)
  Currants 1⁄4 Cup (4 tbs)
  Chopped candied citron 1⁄4 Cup (4 tbs)
  Glaze 1 Cup (16 tbs)
  Egg 1 , beaten with 1 tablespoon water

1 Combine 1 1/2 cups flour and yeast in mixing bowl. Heat milk, honey, butter, salt, and aniseeds to hot (120°-130°F).
2 Add milk mixture and eggs to dry ingredients. Mix thoroughly.
3 Stir in raisins, currants, citron, and enough remaining flour to make a soft dough.
4 Knead on lightly floured surface until smooth€”about 10 minutes. Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 1/2 hours.
5 Punch down dough. Cover; let set for 10 minutes.
6 Four different ways of shaping:
(a) Shape into 1 ball; place on greased baking sheet.
(b) Place in a well-greased charlotte mold or similar baking pan. Brush top with melted butter.
(c) Shape into 1 ball. Place in greased, deep, 7-inch round cake pan.
(d) Shape into ball and place in a well-greased (especially grooves) coffee can.
7 Cover; let rise until double€”about 30 minutes. Cut a cross on top of dough. Make glaze and brush on loaf.
8 Bake in a preheated 350°F oven 35€”45 minutes or until done. Cool on wire rack.

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