Edna's Tropical Fruit Panettone

Edna Cochez, my business partner and friend, is an avid baker and loves to play with recipes to create delicious new products. This is the recipe for Tropical Fruit Panettone she presented during our Christmas Brunch party.

Panettone is a traditional Italian sweet bread prepared for the Holidays. It is left to rise and later baked inside a tall can to give it's distinctive shape.

Hope you enjoy this recipe!



Tropical Fruit Panettone


Ingredients for 2 Breads
1/2 cup milk
4 oz unsalted butter
1 1/2 tsps. dry yeast
3/4 cup slightly warm water
5 1/2 cups to 6 cups bread flour, or all-purpose flour
3/4 cup sugar
1 tsp. grated lemon rind
1/2 tsp. salt
5 eggs
2 tsps. vanilla
1/2 cup dehydrated, candied mango
1/2 cup dehydrated, candied pineapple
1/2 cup raisins
1/2 cup rum
1/2 cup chopped almonds
1 1/2 Tbsp. flour

Glaze
1 egg white
2 Tbsp. sugar

Preparation:

1. Heat the milk with the butter in a small saucepan until the latter melts, remove from heat and set aside. In a small bowl, dissolve dry yeast in the warm water and leave to rest for 5 minutes to activate the yeast.

2. In a large bowl, combine 1/3 of the bread flour with the sugar, grated lemon rind, and salt. Add the milk/butter mixture, eggs, yeast, and vanilla. Blend well with a wooden spoon for about 2 minutes. Add the rest of the flour one cup at a time, mixing well after each addition, until all the flour has been added and you get a smooth ball of dough that is not dry, but just the right consistency to handle.

3. Knead the dough for 5 minutes by hand or 2 minutes in an electric mixed with the dough hook. Place the dough in a lightly oiled mixing bowl, cover with plastic film paper and put in fridge until the next day. The dough will slowly rise in the fridge.

4. Place the dried fruit, raisins, and rum in a small bowl, cover and let rest at room temperature until the next day.

5. The next day, roll out the dough into a rectangle, spread the fruits, raisins and almonds over the dough. Roll, knead well to combine, and divide into 2 balls. Place each ball inside an oiled #10 can or 8" round pan with tall sides. Cover top of dough lightly with oil, cover with plastic and let rise at room temperature for 45 to 60 minutes.

6. Preheat oven at 350F for 30 minutes before baking breads. Beat egg white and brush lightly the top of each bread. Sprinkle with the 2 Tbsp. sugar. Bake for 45 minutes until lightly brown. Let cool for at least one hour inside the pans before serving.

Buon Natale!

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EL AMOR POR LA COCINA: Edna's Tropical Fruit Panettone


12.20.2005

Edna's Tropical Fruit Panettone

Edna Cochez, my business partner and friend, is an avid baker and loves to play with recipes to create delicious new products. This is the recipe for Tropical Fruit Panettone she presented during our Christmas Brunch party.

Panettone is a traditional Italian sweet bread prepared for the Holidays. It is left to rise and later baked inside a tall can to give it's distinctive shape.

Hope you enjoy this recipe!



Tropical Fruit Panettone


Ingredients for 2 Breads
1/2 cup milk
4 oz unsalted butter
1 1/2 tsps. dry yeast
3/4 cup slightly warm water
5 1/2 cups to 6 cups bread flour, or all-purpose flour
3/4 cup sugar
1 tsp. grated lemon rind
1/2 tsp. salt
5 eggs
2 tsps. vanilla
1/2 cup dehydrated, candied mango
1/2 cup dehydrated, candied pineapple
1/2 cup raisins
1/2 cup rum
1/2 cup chopped almonds
1 1/2 Tbsp. flour

Glaze
1 egg white
2 Tbsp. sugar

Preparation:

1. Heat the milk with the butter in a small saucepan until the latter melts, remove from heat and set aside. In a small bowl, dissolve dry yeast in the warm water and leave to rest for 5 minutes to activate the yeast.

2. In a large bowl, combine 1/3 of the bread flour with the sugar, grated lemon rind, and salt. Add the milk/butter mixture, eggs, yeast, and vanilla. Blend well with a wooden spoon for about 2 minutes. Add the rest of the flour one cup at a time, mixing well after each addition, until all the flour has been added and you get a smooth ball of dough that is not dry, but just the right consistency to handle.

3. Knead the dough for 5 minutes by hand or 2 minutes in an electric mixed with the dough hook. Place the dough in a lightly oiled mixing bowl, cover with plastic film paper and put in fridge until the next day. The dough will slowly rise in the fridge.

4. Place the dried fruit, raisins, and rum in a small bowl, cover and let rest at room temperature until the next day.

5. The next day, roll out the dough into a rectangle, spread the fruits, raisins and almonds over the dough. Roll, knead well to combine, and divide into 2 balls. Place each ball inside an oiled #10 can or 8" round pan with tall sides. Cover top of dough lightly with oil, cover with plastic and let rise at room temperature for 45 to 60 minutes.

6. Preheat oven at 350F for 30 minutes before baking breads. Beat egg white and brush lightly the top of each bread. Sprinkle with the 2 Tbsp. sugar. Bake for 45 minutes until lightly brown. Let cool for at least one hour inside the pans before serving.

Buon Natale!

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3 Comments:

Blogger Melissa CookingDiva said...

Ahora si hay!!! Disfrut'e todos tus nuevos posts! Feliz Navidad :)

11:16 a. m., diciembre 20, 2005  
Blogger milsabores said...

Feliz Navidad y Prospero año 2006!!!

Recibe un abrazo!!

6:12 a. m., diciembre 28, 2005  
Blogger probonobaker said...

That looks wonderful! Thank you for including the recipe. I look forward to trying it in a few weeks. Happy New Years!

8:03 a. m., enero 09, 2006  

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