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home > recipes > breads > panettone milanese
from Australia Makes 2 loaves First Step: 1 Pkg. Active Dry Yeast 1/3 Cup Warm Water 1/3 Cup All-Purpose Flour Mix the yeast into the water and let sit about 10 minutes or until creamy. Stir in the flour, and cover. Let sit until doubled about 30 minutes. Second Step: 1 Pkg. Active Dry Yeast 5 Tablespoons Warm Water 6-7 Cups Flour 2 Cups Sugar 1 Cup Candied Mix Peel, Chopped Fine 1 Cup Raisins Grated Zest of 1 Orange Grated Zest of 1 Lemon Pinch of Salt 1 1/2 Cups Butter, Melted 5 Whole Eggs 5 Egg Yolks Dissolve the yeast in the warm water, and let sit 10 minutes until creamy. Add 1 cup of the flour, and mix well into a soft dough. Mix together with the first dough and let sit until doubled, about 3 hours. Place this mixture onto a board or a clean counter, and add in 1 cup of sugar and a little more warm water. Knead well, cover and let sit to rise another 2 hours. While waiting for the dough to rise, soak the raisins in warm water to plump. Drain well. Place 5 cups of the flour onto the board in a mound, and make a well in the center. Add the melted butter, rest of the sugar, the risen dough, eggs and egg yolks, and zest. Mix well and knead for about 15 minutes or until smooth, using more flour only if needed. Add the candied peel and raisins, and knead them into the dough. Divide the dough into two equal balls, and place into two buttered panettone or casserole dishes. Cover and let rise until doubled about another 5 hours. Cut crosses across the top and brush with a little melted butter. Bake in a preheated 350F. oven for about an hour or until golden brown.

Panettone Milanese


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(posted December 11, 2011)

from
Australia

Makes 2 loaves

First Step:
1 Pkg.
Active Dry Yeast
1/3 Cup Warm Water
1/3 Cup
All-Purpose
Flour

Mix the
yeast into the water and let sit about 10 minutes or
until
creamy. Stir in the flour, and cover. Let sit until
doubled about 30 minutes.

Second Step:
1 Pkg.
Active
Dry Yeast
5 Tablespoons Warm Water
6-7 Cups
Flour
2 Cups
Sugar
1 Cup Candied Mix
Peel, Chopped Fine
1 Cup Raisins
Grated
Zest of 1 Orange
Grated
Zest of 1 Lemon
Pinch of Salt
1 1/2 Cups
Butter, Melted
5 Whole
Eggs
5
Egg Yolks

Dissolve the
yeast in the warm water, and let sit 10 minutes until creamy. Add 1 cup of the flour, and mix well into a soft dough. Mix together with the first dough and let sit until doubled, about 3 hours. Place this mixture onto a board or a clean counter, and add in 1 cup of sugar and a little more warm water. Knead well, cover and let sit to rise another 2 hours.

While waiting for the
dough to rise, soak the raisins in warm water to plump. Drain well. Place 5 cups of the flour onto the board in a mound, and make a well in the center. Add the melted butter, rest of the sugar, the risen dough,
eggs and egg yolks, and zest. Mix well and knead for about 15 minutes or until smooth, using more flour only if needed. Add the candied peel and raisins, and knead them into the dough.

Divide the
dough into two equal balls, and place into two buttered panettone or casserole dishes. Cover and let rise until doubled about another 5 hours. Cut crosses across the top and brush with a little melted butter. Bake in a preheated 350F. oven for about an hour or until golden brown.



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