Ingredients: |
Ingredients: 2 packages active dry yeast
1/2 cup warm water (105-115ºF)
1/3 cup granulated sugar, divided
1/4 cup warm (105-115ºF) milk
1/2 t. salt
1/4 t. ground nutmeg
2/3 C. butter, softened
2 t. Fiori Di Sicilia
2 t. grated orange zest
3 3/4 C flour, divided
2 eggs
2 egg yolks
1/4 C Marsala wine
1/2 C golden raisins
1/3 C silvered candies cherries
1/3 C candied citron
1/4 C toasted pine nuts
powdered sugar
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Directions: |
Directions:Sprinkle yeast over warm water in large bowl of electric mixer. Add 1 tsp. sugar and let stand until yeast is soft, about 5 minutes. Add remaining sugar sugar, warm milk, salt, nutmeg, butter, orange zest and Fiori di Sicilia. Blend in 2 C flour, then bat until smooth and elastic, about 5 minutes. Beat in eggs and egg yolks, 1 at a time. Gradually beat in remaining 1¾ C flour, then beat at medium speed until batter is elastic, about 3 minutes.
Transfer batter to greased bowl. Cover and let rise in warm place until bubbly, about 1 hour.
While batter is rising, pour Marsala over raisins in small bowl and set aside.
Stir batter down, then stir raisin mixture, cherries, citron and pine nuts until well distributed. Spread batter into two well greased and floured pannetore paper forms set on a baking pan. Let rise until doubled, 30-40 minutes.
Bake at 325ºF until bread is well browned and cake tester comes out clean. About 1 hour. Let stand in pan on wire rack about 15 minutes. Dust with powdered sugar. |
Personal
Notes: |
Personal
Notes: Traditionally, 1 lb. coffee cans were used as molds, but you can purchase both the Fiori Di Sicilia and the pannetore paper molds at the King Arthur website, www. kingarthurflour.com
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This recipe for Pannetone is from