Panettone
Ingredientes
- 1 3/4 cup warm water
- 1 1/2 tbsp active dry yeast
- 1 1/2 tsp salt
- 3/4 cup sugar
- 8 eggs, slightly beaten
- 1 cup unsalted butter, melted
- 1 tbsp vanilla extract
- 1 tbsp lemon zest
- 2 to 2 1/2 cups dried fruits (raisins, cranberries, almonds, walnuts)
- 8 cups all-purpose flour
For the glaze:(optional)
- 1 cup powdered sugar
- 4 tbsp milk (more if needed)
- 1/4 tsp almond extract (or any other) + dried fruit
Instrucciones
- In a large bowl mix water, yeast, salt, sugar, eggs, butter, vanilla extract and lemon zest. Add the rest of the ingredients and mix to combine using your hands or electric mixer. The dough will be soft but will firm up after proving.
- Cover and let rise for 2 hours in a warm place, away from drafts.
- Divide the dough into 3 equal parts. Sprinkle with flour and shape each one into a ball, seam side down. Place each ball of dough into tall round paper liners (or the tulip cupcake liners), seam side down.
- Cover and let rise for 1 hour.
- Preheat oven at 350°F/180°C. Remove the plastic wrap and brush with a slightly beaten egg mixed with 1 tbsp water, milk or cream and bake for 30-40 minutes or until golden brown. Let cool completely.
- For the glaze: Mix up all the ingredients. If it too thick, add a little more milk, and if it is too runny, add a little more powdered sugar. Pour over the Panettone and decorate with dried fruits.
Notas
Tips:
- Baking time will depend on the size of paper liners you use.
- This recipe yields three 700-gram Panettone each. You can choose to make them bigger or smaller.