Panettone Italian Coffee Cake Recipe 465

PANETTONE - ITALIAN COFFEE CAKE RECIPE - (4.6/5)

Steps:

• Combine 1 ½ cups of the flour, sugar, salt and undissolved yeast in a mixing bowl. Mix thoroughly. Combine milk, ½ cup water and butter in saucepan. Heat to very warm (120-130º). Gradually add to flour-yeast mixture, beating with electric mixer at medium speed for two minutes. Add 3 eggs and ½ cup of the flour. Beat at high speed for two minutes. Stir in candied fruit and raisins. Gradually add enough remaining flour to make a soft dough. Turn dough out onto floured surface. Knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning over once to grease the top of the dough. Cover and let rise in warm place until doubled, about one hour. Punch down dough. Cover and let rise until doubled, about 30 minutes. Punch down dough again. Divide in half. Let rest 10 minutes. Form each half into a ball. Place on opposite corners of a greased baking sheet. Cover and let rise in warm place until doubled, about 1 hour. Beat together one egg and 1 T water. Brush egg mixture on top of loaves. Bake in 350º oven 30 to 35 minutes or until golden brown. Remove from baking sheet; cool on racks. Serve warm or cold. Makes two coffee cakes.

PANETTONE

Steps:

• Make dough:
• Simmer raisins in Marsala in a small saucepan 2 minutes. Remove from heat and let stand until cooled to room temperature.
• Meanwhile, stir together warm milk and 2 teaspoons sugar in bowl of mixer. Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with new yeast.) Add 1/4 cup flour and beat at medium speed until combined. Add whole eggs, yolk, zest, lemon juice, salt, and remaining 2/3 cup sugar and beat until incorporated. Reduce speed to low, then mix in remaining 3 cups flour, 1/2 cup at a time. Increase speed to medium-high, then gradually beat in butter, a few pieces at a time, and continue to beat until dough is shiny and forms strands from paddle to bowl, 4 to 6 minutes. (Dough will be very soft and sticky.) Drain raisins, discarding Marsala, then add to dough along with candied citron and mix at low speed until incorporated.
• Scrape dough into a lightly oiled bowl and cover bowl with plastic wrap. Let dough rise in a draft-free place at warm room temperature until doubled in bulk, 2 to 3 hours.
• While dough rises, generously butter coffee cans and line bottom and side of each with parchment (use a round for bottom and a rectangle for side).
• Punch down dough with lightly floured hands and turn out onto a lightly floured surface. Halve dough and scoop 1 half into each can, pressing gently to expel any air bubbles. Loosely cover cans with lightly buttered plastic wrap. Let dough rise in a draft-free place at warm room temperature until dough reaches top of cans, 2 to 3 hours. (Alternatively, let dough rise in refrigerator 8 to 12 hours; bring to room temperature, 3 to 4 hours, before baking.)
• Bake panettone:
• Put oven rack in lower third of oven and preheat oven to 375°F.
• Beat together yolk and water and lightly brush top of dough with egg wash. Bake until tops are deep golden brown and bottoms sound hollow when tapped (remove from cans first), 35 to 40 minutes. (Firmly thump bottoms of inverted cans to remove.) Transfer loaves to a rack and discard parchment. Cool to room temperature.

PANETTONE I

Steps:

• In a medium bowl, combine yeast, water and sugar. Cover and let stand 10 minutes, or until foamy. Add eggs, yogurt, vanilla, lemon zest, and salt. Mix well. Stir in flour 1/2 cup at a time until dough forms into a manageable ball. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky. (May need up to 5 cups flour.) Place dough in a large, lightly pan-sprayed bowl, cover, and let rise in a warm place until doubled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C) and spray a round 8-inch cake pan with non-stick spray. In a small bowl, toss dried fruit with confectioners' sugar. Punch down dough in bowl, transfer to floured surface, and knead in the fruit.
• Form dough into a ball, place in prepared cake pan, cover loosely with dish towel, and let rise 30 minutes. (Loaf will rise above the pan sides.) Brush with melted butter, if desired. Bake for 45 minutes, or until loaf is golden brown and a toothpick inserted in the center comes out clean. Makes 10 wedges.

PANETTONE CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour an angel food cake pan.
• Beat 1 1/2 cups sugar and butter in a large bowl with an electric mixer until creamy. Add eggs one at a time, beating well after each addition. Beat in remaining 1 cup sugar, vanilla extract, brandy, rum, anise extract, and lemon zest.
• Whisk flour, baking powder, and salt together in a large bowl. Beat gradually into the creamed butter mixture. Fold in raisins, candied fruit, candied cherries, and almonds. Pour into the prepared pan.
• Bake in the preheated oven until the top springs back when gently pressed and a toothpick inserted into the center comes out clean, about 1 hour.

BREAD MACHINE CANDIED SWEET BREAD

Steps:

• In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Just before dough cycle is completed, add candied fruit and raisins. , When dough cycle is completed, turn dough onto a lightly floured surface. Shape into a 9-in. round loaf; place in a greased 9-in. springform pan. Cover and let rise in a warm place until doubled, about 40 minutes. , Preheat oven to 350°; bake until golden brown, 25-30 minutes. Cool on a wire rack. Remove sides of pan; cut into wedges.