Recipe - Panettone Milanese

Robbie Shelton
***SPONGE***
2/3 cup Milk
1 One half pack Active Dry Yeast
1 cup AllPurpose flour
***DOUGH***
12 tablespoon Unsalted butter (1.5 stick)
1 teaspoon Salt
One half cup Sugar
1 teaspoon Grated Lemon Zest
2 teaspoon Vanilla Extract
2 tablespoon Dark Rum
6 lg Eggs
4 cup AllPurpose Flour
Three fourths cup Candied Orange Peel, rinsed
and minced
Three fourths cup Dark Raisins
Three fourths cup Golden Raisins
***FINISHING***
4 tablespoon Unsalted butter; melted

For the sponge, heat the milk to lukewarm, whisk in the yeast, and stir the
yeast mixture into the flour. Cover and allow to ferment at room
temperature for about 45 minutes, until almost tripled in volume.

For the dough, beat the butter with the salt and sugar until light. Add the
flavorings and beat until smooth. Add 2 eggs, then continue beating until
the mixture is emulsified and smooth and looks like buttercream. If the
mixture remains curdled, warm the bottom of the mixing bowl in a pan of
warm water for a second or two and continue beating; rewarm the bowl as
necessary until the mixture is smooth. Add onethird of the flour and mix
in, then another 2 eggs. Repeat with another third of the flour, the last
2 eggs, and the last third of the flour. Beat in the sponge and beat the
dough smooth.

Mix in the candied peel and raisins just until incorporated. Place the
dough in a buttered bowl and allow to ferment until double, up to 2 hours.

Turn the dough out onto a floured surface and deflate by folding it over on
itself several times. Divide the dough into 2 pieces and shape each into a
ball. Place each piece of dough in a wellbuttered 2 to 2 1/2quart
charlotte mold or other straightsided mold. Cover loosely and allow to
proof until they both rise to the top of the mold, about 2 hours.

Slash an "X" in the top of each panettone with buttered scissors and bake
at 375 degrees for about 50 minutes. Unmold immediately and paint all over
with the melted butter. Cool on a rack.

Doublewrap each panettone in plastic and store in the refrigerator. Bring
to room temperature before serving.

NOTE: To ensure maximum lightness, allow the dough to ferment, then proof
slowly and for as long as necessary. Rushing the process will produce a
leaden texture.

This recipe is from "GREAT ITALIAN DESSERTS" by Nick Malgieri.

Posted to MMRecipes Digest by "Robert Ellis" rpearson@snowcrest.net on
Nov 13, 1999