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Panettone

Panettone
(Pronounced pah-neh-toh-nee) Anise, candied fruit and raisins are a delicious flavor blend in this Italian sweet bread.
Yield 2 round loaves
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Ingredients

Dough

  • 4 1/4 cups bread flour, divided
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons anise seeds
  • 1 teaspoon table salt
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 cup butter
  • 3/4 teaspoon vanilla
  • 2 large eggs
  • 1/2 cup raisins
  • 1/2 cup chopped nuts
  • 1/3 cup chopped candied fruit

Egg Wash

  • 1 large egg
  • 1 tablespoon water

Instructions

  • Using a stand mixer fitted with paddle attachment, add 1 3/4 cups flour, yeast, sugar, anise seed and salt to mixer bowl; mix well, set aside. In saucepan, heat milk, water and butter until warm (120°-130°F, butter does not need to melt). Add to flour mixture. Add vanilla and eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. Switch to dough hook. On low speed, gradually mix in raisins, nuts, candied fruit and enough of the remaining flour to make a soft dough. Knead 5 to 8 minutes until dough passes the window pane test. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in size.
    For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface.
  • Punch down dough. Divide into 2 equal pieces. On a lightly floured surface, shape each half into a round loaf. Place on greased large cookie sheet. Cover; let rise in warm place until indentation remains after lightly touching.
  • Egg wash: Whisk egg and water together. Brush on risen loaves.
  • Preheat oven to 375°F.
  • Bake for 30-35 minutes until golden brown. Remove from cookie sheet; cool on wire rack.

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