Directions: |
Directions:Sprinkle the yeast and 1 teaspoon of sugar over the lukewarm water. Be absolutely sure that the water is lukewarm (110º-115º), neither too hot nor too cold to touch. (If the water is too hot it will kill the yeast; if too cold, the yeast will not be activated.) Let the yeast and sugar stand for 2-3 minutes, then stir them together to dissolve them completely. Set the cup in a warm, draft-free place, perhaps in a turned-off oven, for 3-5 minutes, or until the yeast bubbles up and the mixture almost doubles in volume. If the yeast does not bubble and the mixture remains constant in size, this means the yeast is inactive. Discard and begin again with 3 more packages.
With a rubber spatula, transfer the yeast mixture to a large mixing bowl. Stir in the egg yolks, vanilla, lemon peel, salt, and the rest of the 1/4 cup of sugar.
Add 1 1/2 cups of flour, 1/2 cup at a time, stirring the mixture constantly with your hand until the dough is stick and soft, but has enough body to be gathered into a rough ball. If necessary, add a little more flour.
Divide the soft butter into three pieces and mix one piece at a time into the dough, which should then become heavy and stringy and fall from your hands in large blobs. Gather it together again in one mass.
Add 1/2 - 1 cup more flour, a little at a time, mixing it with your hands. When the dough is firm and, although oily, no longer sticky, knead it on a floured board for about 10 minutes, or until the dough is smooth and shinny and its surface is blistered. Then shape it into a ball.
Place ball in a large, clean bowl and sprinkle the top with a little flour. Cover the bowl with a plate or pot lid and set it in a warm draft-free sot (here again, an oven with the heat turned off is ideal). In 30-45 minutes the dough should rise to double its bulk.
Preheat the oven to 400º.
Punch the dough down with your fists and gently knead in the diced candied citron and the white and dark raisins. Handle the dough as little as possible after you have added the raisins and citron or it will discolor. Shape the dough into a ball again and place it on a buttered baking sheeting cut a cross on the top of the ball. Generously butter one side of a strip of heavy brown paper about 25 inches long and 5 inches wide. Wrap the ball of dough loosely in the paper, buttered side in, so that the paper surrounds the dough in the pan like a collar. The collar should measure 6-8 inches across. Fasten the ends of the paper in place around the dough...INSERT THE UNREADABLE PART HERE
When the dough has again doubled in bulk (after about another 15 minutes), brush the top of the dough with some melted butter and bake the panettone on the middle shelf of the oven for 10 minutes. Then reduce the oven temperature to 350º, brush the top of the panettone with more of the melted butter, and bake for 30-40 minutes longer. Brush again with melted butter about 15-20 minutes after the baking process begins. When done, the top should be crisp and golden brown.
When the panettone is done, cool it on a wire rack, removing the paper when the cake is cool enough to handle.
To serve, cut the panettone into thick wedges. Panettone stays fresh a long time, if carefully wrapped in aluminum foil, and it is an excellent accompaniment to coffee or wine. |
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