PANETTONE

PREP + COOK TIME 1 HOUR 30 MIN­UTES (+ STAND­ING & PROVING) SERVES 20

The Australian Women’s Weekly Food Magazine - - Italian Sweets -

1¼ cups (200g) mixed dried fruit ⅓ cup (80ml) marsala

1 ta­ble­spoon (14g) dried yeast

¾ cup (180ml) warm milk

1 tea­spoon caster sugar

2½ cups (375g) plain flour

¼ cup (55g) caster sugar, ex­tra 1 tea­spoon salt

125g but­ter, chopped finely, soft­ened 1 tea­spoon vanilla ex­tract

2 eggs

2 egg yolks

1 egg, beaten lightly, ex­tra

1 Com­bine fruit and marsala in a small bowl; stand for 30 min­utes.

2 Whisk yeast, milk and sugar in a small bowl un­til yeast dis­solves. Cover; stand in a warm place for 10 min­utes or un­til frothy.

3 Sift flour, ex­tra sugar and salt into a large bowl; stir in yeast mix­ture, but­ter, ex­tract, eggs, egg yolks and undrained fruit mix­ture. Beat vig­or­ously with a wooden spoon for 5 min­utes. (Mix­ture will be soft like cake bat­ter, but will be­come elas­tic and start to leave the side of bowl.) Cover bowl; stand in a warm place for 1 hour or un­til dough has dou­bled in size.

4 Grease a deep 20cm round cake pan; line base and side with bak­ing pa­per, ex­tend­ing the pa­per 5cm above side.

5 Beat dough again with a wooden spoon for 5 min­utes; spread mix­ture into pan. Cover; stand in a warm place for 1 hour or un­til dou­bled in size.

6 Pre­heat oven to 200°C/180°C fan. 7 Brush top of panettone with ex­tra egg. Bake for 1 hour 10 min­utes or un­til panettone sounds hollow when tapped with fin­ger­tips. Stand panettone in pan for 5 min­utes; turn, top−side up, onto a wire rack to cool.

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