Perfect Italian Panettone Made in a Bread Machine and Baked in the Oven

• Vegetarian

• Produce

  • 1 tsp Of lemon and orange rind
  • 1/2 cup Raisins
  • 1/2 cup Sultanas

• Refrigerated

  • 1 Egg white
  • 4 Egg yolks, large

• Baking & Spices

  • 3 1/4 cups Flour, organic unbleached
  • 1/2 tsp Salt
  • 1/2 cup Sugar
  • 4 Sugar cubes or swedish pearl sugar
  • 2 tsp Vanilla
  • 1 pkg Yeast, dry

• Dairy

  • 1/2 cup Butter, good quality unsalted

• Liquids

  • 12 oz Water

Found on christinascucina.com

Description

Ingredients

• 12 oz warm water (about 110°F/43°C)
• 4 large egg yolks
• 2 tsp vanilla
• ½ c (4 oz) sugar
• 1 tsp each of lemon and orange rind (preferably from organic fruit)
• ½ tsp salt
• ½ c (4 oz) good quality unsalted butter, softened and cut into pieces
• 3¼ cups (1 lb) organic, unbleached flour
• 1 pkg dry yeast (preferably for bread machines, but any type will work-I used regular)
• ½ c sultanas
• ½ c raisins
• 1 egg white, slightly beaten
• 4 crushed sugar cubes or Swedish pearl sugar
• SPECIAL EQUIPMENT: parchment paper, a brown paper lunch bag and 6 round baking pan.

Directions

• Place the water, egg yolks, vanilla, and grated peel into the bread machine first. Next add the sugar, salt, flour and pieces of butter around the outside of the metal pan on top of the flour (see photo below). Make an indentation in the flour and add the yeast. Start the bread machine on dough setting.
• When the machine beeps to add additional ingredients to the dough, toss in the sultanas and raisins, and allow the cycle to finish. Keep an eye on the dough after its finished and allow to rise until doubled in size. (Alternatively, you can remove the dough and put it in a large sealed container and allow to rise in the refrigerator overnight.)
• Prepare the pan/baking case: 1. Cut a circle of parchment paper to line the bottom of the 6 pan; butter or spray the circle of paper and place it in the bottom of the pan. 2. Cut another piece of parchment to line the inside of the brown paper bag after you have cut the bottom out of the bag.
• Fold the top edge down to form a cuff then butter or spray (I used a coconut oil spray as its much easier than using butter) the inside of the parchment. It should be about 6.5 tall when finished. 4. Place the paper case in the pan.
• Once the dough has doubled in size, punch it down and knead into a ball then place it into the pan/paper case and allow to rise until almost doubled. Preheat the oven to 350°F/175°C.
• While the oven is heating, brush the top of the panettone dough with the beaten egg white and sprinkle with the crushed sugar cubes.
• Bake for 30 minutes, then reduce heat to 325°F/160°C and continue to bake until a long, thin skewer comes out clean (about another half an hour). If the top browns too quickly, cover with aluminum foil. Remove from oven and allow to cool in pan for about 15 minutes.
• After 15 minutes, remove the panettone from the pan (my bag slipped right off). Place on rack until completely cool. Cut into tall slices and serve.