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1 package - active dry yeast
1/4 cup - warm water (110 to 115 degrees)
5 tbsp - butter, softened
2 - large eggs
4 - large egg yolks
3/4 cup - sugar
1 tbsp - vanilla extract
1/2 cup - warm water
4.5 to 5 cups - flour, or more
2/3 cup - raisins
1 tbsp - finely grated orange peel
2 tsp - finely grated lemon peel
1/2 cup - chopped citron
How to Make Panettone
Dissolve the yeast in the 1/4 cup warm water in a small bowl.
Let yeast stand for 10 minutes.
In a large bowl, beat the butter, 2 whole eggs and 4 egg yolks, sugar, vanilla and 1/2 cup water together.
Add yeast mixture to the egg mixture and mix well with wooden spoon.
Working with spoon then hands, add the flour about 1 to 1.5 cups at a time and mix until a ball of dough is formed, adding as much flour as necessary to make an easy to handle dough.
Turn the dough out onto a floured work surface and knead for 5 to 10 minutes, until the dough is smooth and elastic, adding more flour as needed.
Place the dough in a lightly buttered bowl; turn to coat completely with butter.
Cover with a clean cloth and let it rise for 6 hours.
Preheat oven to 350 degrees F (175 degrees C) and grease a round 8-inch cake pan.
In a small bowl, toss dried fruit and peel with confectioners' sugar.
Punch down the dough, transfer to floured surface, and knead in the fruit.
Form dough into a ball, place in prepared cake pan, cover loosely with dish towel, and let rise 30 minutes.
Bake for 45 minutes, or until loaf is golden brown and a toothpick inserted in the centre comes out clean.
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