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LOCATION: Recipes >> Breads Yeast >> Panettone 03

Print this Recipe    Panettone 03

PANETTONE
Yield: 4 servings

1 cup flour plus 2 T flour
1/8 teaspoon salt
1 pkg yeast
2 T water, lukewarm
3 T sugar, divided
2 eggs
8 teaspoons margarine
1/2 teaspoon orange peel, grated
1/2 teaspoon brandy extract
3 oz mixed dried fruit, coarsely chopped

Sift together flour and salt onto sheet of wax paper, set aside.
In small bowl sprinkle yeast over water, add 1 teaspoon sugar and
stir to dissolve. Let stand until foamy, about 5 minutes. In
mixing bowl, using electric mixer at medium speed, beat eggs with
remaining sugar until frothy, add margarine and beat until well
combined. Continue to beat while adding orange peel and brandy
extract. Add yeast mixture, then gradually beat in sifted flour,
beat at high speed for 5 minutes. Add dried fruit, beating until
thoroughly combined. Cover bowl with clean damp towel or plastic
wrap and let stand in warm draft-free area until dough is doubled
in volume, about 30 minutes.

Preheat oven to 400. Spray 3-cup fluted mold with nonstick cooking
spray. Punch dough down, then turn into prepared mold, bake in
middle of center oven rack for 10 minutes. Reduce oven temperature
to 325 and bake until top is browned and cake begins to pull away
from mold, about 30 minutes longer (cover with foil if Panettone
is browning too quickly). Unmold onto wire rack and let cool.

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