Panettone Recipe

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Panettone
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Ingredients
15
Count
Nutrition
2104
Calories
Total time
465
Minutes
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Ingredients:

Directions:

  1. Make dough: Simmer raisins in Marsala in a small saucepan 2 minutes. Remove from heat and let stand until cooled to room temperature.
  2. 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.
  3. 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.
  4. 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).
  5. 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.)
  6. Bake panettone: Put oven rack in lower third of oven and preheat oven to 375°F.
  7. 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.
  8. Cooks' note: Panettone keeps, wrapped tightly in plastic wrap and then foil, frozen 3 weeks.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2104.18 Kcal (8810 kJ)
Calories from fat 963.96 Kcal
% Daily Value*
Total Fat 107.11g 165%
Cholesterol 710.25mg 237%
Sodium 1864.04mg 78%
Potassium 1125.85mg 24%
Total Carbs 237.69g 79%
Sugars 47.56g 190%
Dietary Fiber 11.09g 44%
Protein 44.86g 90%
Vitamin C 5.1mg 9%
Vitamin A 1.1mg 38%
Iron 14.2mg 79%
Calcium 244.2mg 24%
Amount Per 100 g
Calories 289.34 Kcal (1211 kJ)
Calories from fat 132.55 Kcal
% Daily Value*
Total Fat 14.73g 165%
Cholesterol 97.67mg 237%
Sodium 256.32mg 78%
Potassium 154.81mg 24%
Total Carbs 32.68g 79%
Sugars 6.54g 190%
Dietary Fiber 1.52g 44%
Protein 6.17g 90%
Vitamin C 0.7mg 9%
Vitamin A 0.2mg 38%
Iron 2mg 79%
Calcium 33.6mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 50.2
    Points
  • 57
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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