Ingredients
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5 cups pastry flour
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1 envelope yeast
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2 teaspoons lukewarm water (for yeast)
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1/2-1 cup lukewarm water (to add to flour in 2 additions)
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1/4 teaspoon salt
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3/4 cup butter, melted
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4 egg yolks (at room temp.)
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2 eggs (at room temp.)
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1 cup sugar
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1/2 cup lukewarm water (to add to eggs, and sugar)
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2/3 cup seedless raisin (I use the golden ones)
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1/2 cup orange rind, cut into small pieces (** can use 1/2 cup candied citron OR 1/4 cup citron + 1/4 cup orange peel instead)
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1/2 tablespoon butter (*divided if making 2 loaves)
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butter
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parchment paper (to line baking sheets)
Instructions
- This cake should be started the day before the actual baking (or very early on the same day).
- Sift and measure flour.
- Blend yeast with 2 teaspoons warm water and let stand 5 minutes.
- Add yeast mixture to 1/2 cup flour and mix well.
- Make a little ball of dough out of the flour/yeast mixture.
- Place the dough in a bowl, in a warm place for 2 hours.
- When ball of dough has doubled in size, place 2 cups pastry flour on a pasty board, place yeast dough in the middle, add enough lukewarm water to make a soft pliable ball and knead carefully.
- Cover well and let stand in a warm place for 3 hours.
- Place 1 cup pastry flour on board, add yeast dough and enough lukewarm water to make a soft pliable ball of dough and knead well.
- Let stand in warm place for 2 hours.
- When dough has risen again, place 1 1/2 cups flour on pastry board, add dough, salt and melted butter and knead together well.
- Beat together egg yolks, whole eggs, sugar and 1/2 cup lukewarm water.
- Beat until frothy.
- Add to dough a little at a time, kneading constantly until everything is well absorbed.
- Add raisins and peel and knead well to distribute fruit evenly.
- You can make 1 large panettone, or loaf, or 2 small ones.
- If you wish to make two, divide dough in half and shape.
- Let the shaped dough rise in a warm place for 4 to 6 hours (depending on the heat in your kitchen).
- The loaf or loaves should be double their original size, and the dough should be very soft to the touch.
- Make a cross mark with a sharp knife on the top of each loaf, and place loaf on buttered paper on a baking sheet.
- Place in a preheated, hot oven (400°F) for 5 minutes.
- Remove from oven quickly, and place a 1/2 tablespoon butter* in the center of the cross mark; (*if making 2 loaves, use 1/4 Tablespoon in each loaf).
- Return to oven and bake at 400°F for 15 minutes.
- Lower heat to 375°F, and continue baking 45 minutes, or longer, depending on the size of the loaf.
- Remove from oven and cool on a rack.
- This cake keeps fresh a long time, stored in a plastic bag.
- Its not necessary to keep it refrigerated.