Italian Easter panettone

Description

Panettone is a sweet bread with with candied fruit and traditionally eaten by Christmas and New year. It is typical from the Milan region but also eaten in many other countries where Italian

Ingredients

4 egg
5 1⁄2 c flour (all purpose)
1⁄4 c water
1⁄2 c sugar
1⁄2 c milk
1⁄2 c raisin (seedless)
2 T pine nuts
1 T anise (anise seeds)
1 c citron (chopped)
2 pk yeast (active yeast)

Instructions

  1. Prepare the yeast by adding the powder to 1/4 cup of warmed water (about 110° F / 43°C). Add a pinch of sugar and allow to stand about 5 minutes, looking for bubbles.
  2. Beat three of the eggs then add 1/2 cup flour, blending for about two minutes. Stir in the raisins, citron, pine nuts and anise seeds.
  3. Knead the dough on a floured wooden board for several minutes, then let it rest, covered with a moist cloth, to rise for an hour. Punch down the dough and then divide into three ropes of 9-12 inches in length. Braid and pinch at the ends.
  4. Grease a baking sheet, transfer the dough onto it and allow to rise for another hour. Then brush on the remaining egg and bake at 350°F / 175°C for about 35 minutes. Monitor to ensure it's golden brown, but not singed on the ends. Once complete, remove and allow to cool on a wire rack.

Notes

The estimated preparation time does not take into account any rising or resting time.

24 servings
1 hour, 15 minutes