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Ingredientes
- Robbie Shelton
- 2/3 c. Lowfat milk
- 1 1/2 pkt Active Dry Yeast
- 1 c. All-Purpose flour
- 12 Tbsp. Unsalted butter (1.5 stick)
- 1 tsp Salt
- 1/2 c. Sugar
- 1 tsp Grated Lemon Zest
- 2 tsp Vanilla Extract
- 2 Tbsp. Dark Rum
- 6 lrg Large eggs
- 4 c. All-Purpose Flour
- 3/4 c. Candied Orange Peel, rinsed and diced
- 3/4 c. Dark Raisins
- 3/4 c. Golden brown Raisins
- 4 Tbsp. Unsalted butter, melted
Direcciones
- For the sponge, heat the lowfat milk to lukewarm, whisk in the yeast, and stir the yeast mix into the flour. Cover and allow to ferment at room temperature for about 45 min, till almost tripled in volume.
- For the dough, beat the butter with the salt and sugar till light. Add in the flavorings and beat till smooth. Add in 2 Large eggs, then continue beating till the mix is emulsified and smooth and looks like buttercream. If the mix remains curdled, hot the bottom of the mixing bowl in a pan of hot water for a second or possibly two and continue beating; rewarm the bowl as necessary till the mix is smooth. Add in one-third of the flour and fold in, then another 2 Large eggs. Repeat with another third of the flour, the last 2 Large eggs, and the last third of the flour. Beat in the sponge and beat the dough smooth.
- Fold in the candied peel and raisins just till incorporated. Place the dough in a buttered bowl and allow to ferment till double, up to 2 hrs.
- Turn the dough out onto a floured surface and deflate by folding it over on itself several times. Divide the dough into 2 pcs and shape each into a ball. Place each piece of dough in a well-buttered 2- to 2 1/2-qt charlotte mold or possibly other straight-sided mold. Cover loosely and allow to proof till they both rise to the top of the mold, about 2 hrs.
- Slash an "X" in the top of each panettone with buttered scissors and bake at 375 degrees for about 50 min. Unmold immediately and paint all over with the melted butter. Cold on a rack.
- Double-wrap each panettone in plastic and store in the refrigerator. Bring to room temperature before serving.
- NOTE: To ensure maximum lightness, allow the dough to ferment, then proof slowly and for as long as necessary. Rushing the process will produce a leaden texture.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 12 servings | |
| Calories 473 | |
| Calories from Fat 164 | 35% |
| Total Fat 18.6g | 23% |
| Saturated Fat 10.69g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 146mg | 49% |
| Sodium 241mg | 10% |
| Potassium 296mg | 8% |
| Total Carbs 66.73g | 18% |
| Dietary Fiber 3.0g | 10% |
| Sugars 21.93g | 15% |
| Protein 10.19g | 16% |
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