Panettone Bread | Easy Recipe of Panettone Bread Pudding
Panettone Bread | Easy Recipe of Panettone Bread Pudding
byInformer-0
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
Mix the fruit in a small basin and stir in the rum.
Combine the yeast, water, and 3 Tblspns White Sugar in a small bowl and let stand 5 mins until frothy.
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.
Add the lukewarm milk and then the yeast mixture. Stir in the undrained fruit.
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.
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.
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.
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.
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