For Professionals

Holiday Panettone

Prep time: 75 min
Cook time: 50 min

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

10 servings

Serving size

1 slice

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.

  1. Butter a loaf baking dish.
  2. Combine flour, sugar, cinnamon, cardamom and salt in a large mixing bowl.
  3. Work the butter into the flour, using a pastry cutter or your very clean fingertips, until the mixture resembles coarse breadcrumbs.
  4. 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.
  5. Create a well in the center of the flour mixture. Pour activated yeast into the well.
  6. Add the infused saffron water. Stir until combined.
  7. Knead the mixture for about 10 minutes to form a soft cohesive dough.
  8. Add the golden raisins, brown raisins and candied ginger, and continue to knead for a few minutes until the dough is smooth.
  9. Place the dough into the prepared loaf dish.
  10. 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).
  11. Preheat oven to 400°F.
  12. 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.
  13. Bake for 40 to 50 minutes, until the top is golden brown.
  14. Allow the loaf to cool on a wire rack.
  15. 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

Nutrition Info

Nutrition Info

Makes: 10 servings  Serving size: 1 slice

Calories

414

Fat

16 g

Saturated Fat

9 g

Trans Fat

<1 g

Cholesterol

58 mg

Carbohydrates

62 g

Sugar

22 g

Fiber

2 g

Protein

7 g

Sodium

36 mg

Calcium

40 mg

Phosphorus

94 mg

Potassium

162 mg