Recipe - Panettone (Italian Christmas Cakes)

3 pack (0.25oz) active dry yeast
Three fourths cup Tepid water
1 Three fourths cup Sugar
Three fourths cup Milk
10 tablespoon Unsalted butter; about
2 One half teaspoon Salt
2 tablespoon Grated lemon peel
4 teaspoon Vanilla extract
8 cup Flour
5 Eggs; plus
1 Egg; separated
2/3 cup Golden raisins; soaked in
warm water and squeezed dry
One half cup Candied citron
1 teaspoon Sugar mixed with:
1 teaspoon Water

From: arielle@taronga.com (Stephanie da Silva)

Date: Fri, 26 Aug 1994 01:11:21 GMT
Mix the yeast with the tepid water in a quart jar along with 2 tablespoons
(30 ml) of the sugar. Let the mixture stand in a warm place for 10
minutes, or until it has nearly tripled its original bulk.

Scald the milk; add 8 tablespoons (120 ml) of the butter and stir until the
butter has melted, then add the salt and the rest of the sugar. Transfer
the milkbutter mixture to a large bowl. Stir in the lemon peel and the
vanilla extract and let the mixture cool.

With a mixer or dough hook, beat in 2 cups (One half liter) of the flour. Beat
in the yeast mixture. Beat in another 2 cups flour, the five whole eggs,
one by one, and the white of the sixth egg. Beat until smooth.

If you are not using a dough hook, put aside the mixer and begin working
the mixture with a wooden spoon, Add 3 more cups (Three fourths liter) of the flour
and mix until the resulting dough becomes unwieldy.

Scoop the dough out onto a floured work surface and add One half cup (125 ml) of
the flour. Knead with your hands, adding more flour until all the
remaining flour is absorbed. The dough will now be soft, elastic, smooth,
and still a bit sticky.

Place the dough in an oiled 3qurt (3liter) or larger bowl, and turn the
dough until it is oiled all around. Cover the bowl with a dry dish towel,
and place in a warm spot until it rises to nearly 3 times its original bulk
~ 3 to 4 hours.

When the dough has risen, punch it down and knead in the raisins and
citron. Cut the dough into four equal parts.

Butter four casseroles or souffle dishes. Fix a collar of doublefolded
and buttered aluminum foil around the inside of each dish. Put a piece of
dough in each pan, mark a cross in the center of the dough with a sharp
knife and put the pans back in the warm spot. Cover all four dishes with a
dish towel. Let the dough rise until more than doubled in size a an hour
or so.

Mix the yolk of the last egg wtih the sugar and water solution until smooth
and brush the tops of the panettones wtih the mixture.

Bake in a preheated 400F (200C) oven for 10 minutes. Put One half tablespoon (7
ml) of butter in the center of each cross, lower the heat to 375F (190C)
and bake for 10 more minutes. Lower the heat to 350F (170C) and bake 30
minutes longer or until the panettones are crusty and golden brown on top
and cake tester comes out clean.

Cool the cakes completely before removing from pans. Let stand for a day
before cutting.

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