Panettone

This Italian dessert features Candied cherries, Marsala, All-purpose flour, Granulated sugar, Salt. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cooking Method: Baking, Microwave

Cuisine: Italian

Courses: Desserts

Difficulty: Advanced

Servings: 4

Calories: 1465

Dietary: Low-cal, Vegetarian

Description

This Italian dessert features Candied cherries, Marsala, All-purpose flour, Granulated sugar, Salt. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Directions

1
Soak the cherries in the Marsala wine.
2
In the processor bowl fitted with steel blade, combine flour, sugar, salt, yeast, and nutmeg. Pulse to mix.
3
Cut butter into pieces and arrange on top. Pulse to blend so that it almost disappears.
4
In a glass measure, combine the milk and water. Microwave on high about 40 seconds.
5
With a fork, whisk in the vanilla, eggs, and egg yolks.
6
With the processor motor running, drizzle the liquids very slowly into the flour mixture. Process for 60 seconds.
7
Add orange zest and pulse to mix.
8
Transfer to a large glass mixing bowl and cover loosely with plastic wrap.
9
To use the microwave for bread rising, place an 8-ounce glass of water in the back of the microwave. Lower the microwave to low power.
10
Place the dough in the microwave. Heat on low for 3 minutes, rest for 3 minutes, heat on low for 3 minutes longer, then rest for 6 minutes, or until the batter has risen to double in bulk and is bubbly and light. Alternatively, let the dough rise in a warm draft-free place for about 45 to 60 minutes.
11
When dough has doubled in bulk, stir the batter down, then stir in the cherry mixture, nuts, and candied pineapple until well distributed.
12
Grease generously and lightly flour two 1-pound coffee cans. Cut a parchment or wax paper circle to fit the bottom of each can, add it, dusting and flouring it as well.
13
Spoon the batter into the cans, filling about halfway. Press down slightly.
14
Let rise in a warm, draft-free place until nearly doubled in bulk, about 30 minutes.
15
Meanwhile, preheat oven to 325 degrees F.
16
Just before popping it in the oven, cut an X in the tops of the loaves with a razor. Italian bakers put a blob of butter into the cut.
17
Bake at 325 degrees F for 1 hour, or until evenly browned and a skewer stuck in the center comes out clean.
18
Remove immediately to a rack to cool. After 15 minutes, slide the cakes out of the pans and lay them on their sides to continue cooling.
19
Dust with powdered sugar while warm. When cooled, wrap in plastic to store.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1465kcal

% Daily Value *
Total Fat 57.4g89%
Saturated Fat 23.7g119%
Cholesterol 180mg60%
Sodium 2520mg105%
Total Carbohydrate 205g69%
Dietary Fiber 9.6g39%
Sugars 25g
Protein 32.3g65%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: panettone, italian, christmas, holiday, dessert, bread, yeast, candied fruit, pine nuts, marsala, baking, microwave

Read it online: https://www.chefs-mate.com/recipe/panettone/