Panettone

Christmas morning wouldn’t be complete without this gorgeous bread as a dining room table centerpiece.  But, this lovely sweet bread is too good to make just once a year.

Panettone

1/2 cup marsala or moscato
1 cup raisins
1/2 cup dried fruit (citron, apricots and/or candied cherries)
juice of one lemon

1 Tablespoon yeast
1/4 cup warm milk

2/3 cup sugar
4 cups flour
4 eggs
1 teaspoon fresh lemon zest
1 Tablespoon vanilla
1 teaspoon salt
1/2 cup butter, softened
1/2 – 3/4 cup warm milk
additional flour, as needed

Wash:

milk
pearl or crystal sugar, optional

In a small saucepan, heat marsala, lemon juice, and dried fruit.  Do not boil.  Remove from the heat.  Let sit at least 30 minutes.  As the raisins plump, place milk and yeast in a small bowl to proof.

In a large bowl, combine flour, sugar, salt, and lemon zest.  Make a well.  Add yeast, eggs, soft butter, 1/2 cup milk, vanilla, and plumped fruit with marsala.  Stir to combine.  Add additional milk or flour, as needed.

Knead by hand at least 8-10 minutes.  Dough should be capable of  achieving windowpane.  Place in buttered glass bowl and allow to rise for at least one hour.  Punch down.  In 2 high-sided cake pans that have been buttered and lined with parchment collars, place briefly kneaded and shaped dough.  Brush with milk.  Sprinkle with pearl sugar, if desired.  Allow dough to rise until doubled in size in a warm place.

Preheat oven to 375 degrees F when dough has nearly risen.

Bake at 375 degrees F for 40-45 minutes, or until bread reaches a deep golden color and is cooked thoroughly.
(Cooking time will vary depending on the size and shape of your loaves.)