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panettone milanese

12 Dec

My dear father-in-law came home after a three-month locums in New York, and I thought I would bake him some of his favorite Christmas bread to welcome him home.  Luckily for me (and him), he came home a week ago, when my oven was working.

I really don’t care for store-bought panettone.  I find the candied fruit to be…..gross.  I don’t eat it.  Homemade panettone is a different story altogether.  The bread is airy but firm, the candied fruit savory, not bitter.  Delicious! 

You can find these paper molds at specialty kitchen stores and online at King Arthur Flour. 

Panettone Milanese

Sponge:

  • 2/3 cup milk
  • 1/1/2 envelopes active dry yeast
  • 1 cup all-purpose flour

Dough:

  • 12 Tablespoons unsalted butter
  • 1 tsp. salt
  • 1/2 cup sugar
  • 1 tsp. grated lemon zest
  • 2 tsp. vanilla extract (or 1 tsp. vanilla and 1/2 tsp. fiori di sicilia)
  • 2 Tbsp. dark rum
  • 6 large eggs
  • 4 cups all-purpose flour
  • 3/4 cup candied orange peel, rinsed and drained
  • 3/4 cup dark raisins
  • 3/4 cup golden raisins
  • 1 Tbsp. unsalted butter, melted, for finishing

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.  Add one-third 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 orange 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.  Divine the dough into 2 pieces and shape each into a ball.  Place each piece of dough in a well-buttered 2 quart straight-sided mold, or use paper panettone molds.  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 scissors or a knife and bake at 375 degrees for about 50 minutes.  Unmold immediately, if not using  paper molds, and paint with melted butter.  Cool on a rack.

Recipe from Great Italian Desserts by Nick Malgieri.

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1 Comment

Posted by on December 12, 2011 in baking, desserts

 

Tags: ,

One response to “panettone milanese

  1. Tammy Arnold

    December 12, 2011 at 10:19 am

    Kelly…you are amazing! How do you do such amazing meals and run your family? Thanks for all of the great ideas!

     

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