google.com, pub-9294893883853578, DIRECT, f08c47fec0942fa0 Panettone Bread | Easy Recipe of Panettone Bread Pudding

Panettone Bread | Easy Recipe of Panettone Bread Pudding

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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