Holiday Panettone
This dessert will delight you for an entire week if stored in tin foil at room temperature. It is especially good toasted or with a dab of butter.
Makes
Serving size
Ingredients
1 teaspoon saffron
2 tablespoons water
½ tablespoon vodka or rum
4 cups unbleached flour
⅔ cup sugar
¼ teaspoon nutmeg, ground
¼ teaspoon cinnamon, ground
¼ teaspoon cardamom, ground
Pinch sea salt
6 ounces (175 grams) cold unsalted butter, cut into cubes, plus extra for greasing
1 packet (7 grams) dried yeast
⅔ cup warm milk (lukewarm, 110°F)
3 tablespoons golden raisins
3 tablespoons brown raisins
3 tablespoons candied ginger, diced
1 egg, beaten
1 tablespoon milk
Special Equipment:
Loaf Baking Dish
Instructions
ADVANCE PREP: Bring a small pan of water to boil. Combine saffron with 2 tablespoons of boiling water in a small bowl. Add alcohol and reserve overnight to infuse at room temperature.
- Butter a loaf baking dish.
- Combine flour, sugar, cinnamon, cardamom and salt in a large mixing bowl.
- Work the butter into the flour, using a pastry cutter or your very clean fingertips, until the mixture resembles coarse breadcrumbs.
- Combine the yeast and warm milk in a small bowl. Place bowl in a warm spot and wait a few minutes for the yeast to activate and form a light froth.
- Create a well in the center of the flour mixture. Pour activated yeast into the well.
- Add the infused saffron water. Stir until combined.
- Knead the mixture for about 10 minutes to form a soft cohesive dough.
- Add the golden raisins, brown raisins and candied ginger, and continue to knead for a few minutes until the dough is smooth.
- Place the dough into the prepared loaf dish.
- Smooth the top with the back of a spoon. Cover with a dish towel and leave in a warm place until the dough has doubled in size (this can take up to 3 hours, depending on the temperature of the room).
- Preheat oven to 400°F.
- Mix together the beaten egg with the 1 tablespoon of milk in a small bowl. Brush the surface of the loaf with the egg mixture.
- Bake for 40 to 50 minutes, until the top is golden brown.
- Allow the loaf to cool on a wire rack.
- Slice into 10 pieces before serving.
Cooking Tip
Activating yeast can be tricky. Adding a teaspoon of sugar and keeping the yeast/milk mixture in a warm area can help with activation and mixture foaming.
Recipe Contributed by FamilyCook Productions
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