PANETTONE (ITALIAN CHRISTMAS BREAD)
2 tall round loaves
If baked in greased coffee cans or specially made panettone molds and attractively enveloped, these cakes make wonderful gifts.
Combine in a medium bowl:
- 1 cup (125g) all-purpose flour
- 1 cup (235g) warm (105° to 115°F) water
- 1 envelope (2 ¼ teaspoons) active dry yeast
Cover this sponge and let rise in a warm place (75° to 85°F) for about 30 minutes or until very bubbly.
Meanwhile, beat in a large bowl or a stand mixer fitted with the paddle attachment until light and creamy:
- 1 stick (4 oz or 115g) unsalted butter, softened
- ½ cup (100g) sugar
Beat in one at a time:
- 2 large eggs
Add:
- 1 teaspoon salt
- 2 teaspoons grated lemon zest
Beat in the sponge. If using a stand mixer, switch to the dough hook. Gradually beat in:
- 3 ½ cups (440g) all-purpose flour
Beat or mix the dough for 5 minutes more. Add:
- 1 cup golden raisins
- ½ cup chopped candied citron, orange peel, ginger, or pineapple
Cover the bowl with a clean cloth and let the dough rise until almost doubled in bulk, about 2 hours.
Divide the dough in half. Place in 2 greased 9-inch tube pans, 6-cup coffee cans, or panettone molds and let rise until puffy, 30 minutes to 1 hour.
While the cakes rise, preheat the oven to 350°F.
Lightly brush the tops of the cakes with:
- Melted butter
If desired, sprinkle the tops with:
- (½ cup slivered almonds)
- (¼ cup sugar)
Bake until golden, about 30 minutes. Immediately turn the cakes out of the pans and let cool completely (cakes baked in panettone molds do not need to be removed). If you didn’t use the almonds and sugar, spread on, if desired: