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Honey Panettone

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  All purpose flour 5 3⁄4 Cup (92 tbs)
  Active dry yeast 1⁄2 Ounce (2 Packages)
  Milk 1 Cup (16 tbs)
  Honey 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Eggs 3
  Light raisins 1⁄2 Cup (8 tbs)
  Dried currants 1⁄2 Cup (8 tbs)
  Chopped candied citron 1⁄4 Cup (4 tbs)
  Crushed aniseeds 2 Teaspoon
  Slightly beaten egg 1
  Water 1 Tablespoon

In large mixer bowl combine 1 1/2 cups flour and yeast.
Heat milk, honey, butter, and salt just till warm (115° to 120°) and butter is almost melted; stir constantly.
Add to dry mixture; add 3 eggs.
Beat at low speed of electric mixer 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
Stir in next 4 ingredients and as much remaining flour as you can mix with a spoon.
Turn out onto lightly floured surface.
Knead in enough remaining flour to make a moderately soft dough that is smooth (8 to 10 minutes total).
Place in greased bowl; turn once.
Cover; let rise in warm place till double (about 1 1/2 hours).
Divide in half.
Cover; let rest 10 minutes.
Shape into two round loaves; place on greased baking sheets.
Cut a cross 1/2 inch deep in tops.
Cover; let rise till nearly double (about 45 minutes).
Brush with mixture of slightly beaten egg and water.
Bake in 350° oven about 35 minutes.
Cool on racks.

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Honey Panettone Recipe