Panettone Recipe
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Panettone Recipe

2 packages active dry yeast

1 cup hot water (105 to 115 F.)

4 1/2 cups flour

1/2 cup unsalted butter, at room temperature

1/2 cup sugar

3 large eggs

2 teaspoons grated lemon zest

2 teaspoons grated orange zest

1/2 teaspoon salt

1/4 cup chopped citron

1/4 cup dark raisins

1 tablespoon melted butter

Bake these cakes in greased one-pound coffee cans.

In a large bowl, sprinkle yeast over water. Let sit 5 minutes to dissolve.

Vigorously stir in 1 cup of flour. Cover, and let rise about one hour or until doubled in size.

In a bowl, beat butter and sugar together until light and fluffy. Beat in eggs, one at a time, then zests and salt.

Stir yeast mixture into egg mixture, and beat in remaining flour and fruit. Place dough in a large greased bowl, and turn to grease top. Cover and let rise in a warm place until doubled in bulk, about 1 1/2 hours.

Punch down dough, and divide into two pieces. Place each piece in a coffee can, cover cans with plastic wrap and allow to rise about 30 minutes, or until dough rises over tops of cans.

Meanwhile, preheat oven to 350 F.

Brush tops of loaves with melted butter, and bake 30 to 40 minutes, or until brown, and loaves sound hollow when tapped.

Cool on wire racks.

Makes 2 panettones.

From "Holiday Treats Around the World,"


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