Today we are going to share the recipe of this truly delicious and lovely pastry, which is a really popular Christmas dessert in Argentina and other South American countries as well, and it originates from Italy~ Since it is sweet, Kanato-kun loved it and he demanded more of it~ ^p^
- 1 cup SunMaid Golden raisins
- ½ cup Bacardi Superior (white) rum
- 2 tbs water
- ½ cup warmed milk
- 2 tsp Domino sugar
- 4 tsp Fleischmann’s active dry yeast (make sure it is fresh)
- 3 ½ cups King Arthur flour
- 3 eggs, plus 1 yolk
- 1 tbs lemon zest
- 1 tbs orange zest
- 1 tsp Neilsen-Massey vanilla extract
- 1 tsp Morton’s salt
- 2/3 cup Domino sugar
- ½ cup Land O Lakes butter (1 stick), cut into small pieces.
- ½ cup candied fruit such as orange or lemon peel
- 1 egg yolk mixed with 2 tbs milk for egg wash
1. In a small saucepan bring to a boil the raisins, rum and water. Simmer for about 3 minutes. Remove from the heat and let cool. Do not drain.
2. In a stand mixer bowl mix the warm milk, sugar and yeast. You can just mix it together with a fork. Let it proof (until it looks foamy).
3. With the paddle attachment on the mixer, add in the eggs, yolk, lemon and orange zest, vanilla, salt, and 2/3 cup sugar and beat until combined. Next, add in the flour 1/2 cup at a time until all flour has gradually and thoroughly been added without over mixing.
4. On medium-high speed, add in the butter a few pieces at a time, and beat on this speed until the dough is shiny. The dough will be very sticky and soft. Drain the raising well. Add in the raisins and candied fruit. Mix until combined.
5. Lightly oil a large bowl. Place the dough into the bowl, cover with a warm damp towel, and keep the bowl in a warm location. Let rise until it doubles.
6. Either use a panettone mold, coffee can or panettone paper (sold here). If using a mold or coffee can (large) make sure to butter the mold or can and line with parchment (or wait and wrap the dough in parchment. Cut a round to place in the bottom as well.
7. Turn the dough out onto a floured surface and shape into a cylinder about the width of the coffee can or mold.
8. Either wrap in the panettone paper or wrap in parchment before placing into the can or mold. (You don’t need a mold if using the panettone paper)
9. Cover with a warm, damp towel and let rise until it reaches the top. If it is already over the top your mold, can or panettone paper is too small. Consider making two instead of one large panettone.
10. Put the oven rack in the lower setting in the oven and preheat the oven to 375 degrees. Brush the panettone with the egg wash.
11. Bake for 2 ½ hours or until golden brown.
12. Cool at least a half hour before serving.
Thank you, myfudo.com~!