Panettone Italian Christmas Bread
This traditional Italian Christmas enriched bread is filled with dried fruit marinated in orange liquer, pine nuts, and butter, making it rich and delicious!
- MARINATED FRUIT:
- 1/3 cup golden raisins
- 1/3 cup dried apricots, chopped
- 1/3 cup dried tart cherries
- 1/4 cup triple sec (orange-flavored liqueur) or orange juice
- 1 package dry yeast, about 2 1/4 teaspoons
- 1/4 teaspoon granulated sugar
- 1/4 cup warm water (100°F to 110°F)
- 3 3/4 cups all-purpose flour, divided
- 6 tablespoons butter or stick margarine, melted
- 1/4 cup fat-free milk
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 large egg
- 1 large egg yolk
- 2 tablespoons pine nuts
- Cooking spray
- 1 teaspoon butter or stick margarine, melted
- 2 teaspoons turbinado or granulated sugar
Preparation time 10mins
Cooking time 100mins
Adapted from myrecipes.com
Combine first 4 ingredients in a small bowl; let stand 1 hour. Drain fruit in a sieve over a bowl, reserving fruit and 2 teaspoons liqueur separately.
Dissolve yeast and 1/4 teaspoon granulated sugar in warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Combine 1/2 cup flour and next 6 ingredients (1/2 cup flour through egg yolk) in a large bowl; beat at medium speed of a mixer 1 minute or until smooth. Add yeast mixture and 1/2 cup flour; beat 1 minute. Stir in marinated fruit, 2 1/2 cups flour, and pine nuts. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°F), free from drafts, about 1 1/2 hours. Dough will not double in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
Punch dough down; let rest 5 minutes. Divide in half, shaping each into a ball. Place balls into 2 (13-ounce) coffee cans coated with cooking spray. Cover and let rise 1 hour.
Preheat oven to 375°F.
Uncover dough. Place coffee cans on bottom rack in oven, and bake at 375°F for 30 minutes or until browned and loaf sounds hollow when tapped. Remove bread from cans, and cool on a wire rack. Combine reserved 2 teaspoons liqueur and 1 teaspoon butter; brush over loaves. Sprinkle evenly with Turbinado sugar.
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