Panettone Bread | Easy Recipe of Panettone Bread Pudding

Panettone Recipe

INGREDIENTS 

• 1 Cup Sultanas
• 2 Tablespoons Mixed Peel
• 2 Slices Glace Pineapple, chopped
• 1/3 cup Rum
• 90g Compressed Yeast
• 1/4 Cup Lukewarm Water
• 1 Teaspoon Chelsea White Sugar
• 5 Cups Flour
• 1 Teaspoon Salt
• 1 Teaspoon finely Grated Lemon Rind
• 90g Butter or Margarine softened
• 1 Tablespoon Oil
• 3 Eggs
• 3 Egg Yolks, extra
• 3 Tablespoons Chelsea White Sugar
• 1 Cup Lukewarm Milk
• 1 egg, to glaze
• Chelsea Icing Sugar 

INSTRUCTIONS

1. Mix the fruit in a small basin and stir in the rum.
   
   
2. Combine the yeast, water, and 3 Tblspns White Sugar in a small bowl and let stand 5 mins until frothy.
   
   
3. Sift the flour and salt into a large bowl, and add the lemon rind, butter and oil and stir in the eggs and yolks which have been beaten with the 1 Teaspoon White Sugar.
   
   
4. Add the lukewarm milk and then the yeast mixture. Stir in the undrained fruit.
   
   
5. With a wooden spoon beat the dough vigorously for 5 mins when it will become elastic and start to leave the sides of the bowl. Cover the bowl and let stand in a warm place until dough doubles its bulk.
   
   
6. Turn dough onto a well-floured board and knead lightly. Cut the dough in half and knead each half on the board for about 5 mins until the dough loses its stickiness.
   
   
7. Place the halves in 2 well-greased 2-liter pudding basins or billy cans (if taller loaves are preferred). Cover basins and let stand in a warm place for about 30 mins or until the dough has doubled its bulk.
   
   
8. Brush the tops of the Panettone with extra beaten egg and bake in a moderately hot oven 375oF (190oC) and cook a further 35 mins or until done when tested. Turn out immediately on a wire rack to cool.
   
   
9. Dust the top with sifted Icing Sugar.

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