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Ingredients
- 3 pkt (0.25-ounce) active dry yeast
- 3/4 c. Tepid water
- 1 3/4 c. Sugar
- 3/4 c. Lowfat milk
- 10 Tbsp. Unsalted butter, about
- 2 1/2 tsp Salt
- 2 Tbsp. Grated lemon peel
- 4 tsp Vanilla extract
- 8 c. Flour
- 5 x Large eggs, plus
- 1 x Egg, separated
- 2/3 c. Golden brown raisins, soaked in hot water and squeezed dry
- 1/2 c. Candied citron
- 1 tsp Sugar mixed with:
- 1 tsp Water
Directions
- Mix the yeast with the tepid water in a qt jar along with 2 Tbsp.
- (30 ml) of the sugar. Let the mix stand in a hot place for 10 min, or possibly till it has nearly tripled its original bulk.
- Scald the lowfat milk; add in 8 Tbsp. (120 ml) of the butter and stir till the butter has melted, then add in the salt and the rest of the sugar. Transfer the lowfat milk-butter mix to a large bowl. Stir in the lemon peel and the vanilla extract and let the mix cold.
- With a mixer or possibly dough hook, beat in 2 c. (1/2 liter) of the flour. Beat in the yeast mix. Beat in another 2 c. flour, the five whole Large eggs, one by one, and the white of the sixth egg. Beat till smooth.
- If you are not using a dough hook, put aside the mixer and begin working the mix with a wooden spoon, Add in 3 more c. (3/4 liter) of the flour and mix till the resulting dough becomes unwieldy.
- Scoop the dough out onto a floured work surface and add in 1/2 c. (125 ml) of the flour. Knead with your hands, adding more flour till all the remaining flour is absorbed. The dough will now be soft, elastic, smooth, and still a bit sticky.
- Place the dough in an oiled 3-qurt (3-liter) or possibly larger bowl, and turn the dough till it is oiled all around. Cover the bowl with a dry dish towel, and place in a hot spot till it rises to nearly 3 times its original bulk - 3 to 4 hrs.
- When the dough has risen, punch it down and knead in the raisins and citron. Cut the dough into four equal parts.
- Butter four casseroles or possibly souffle dishes. Fix a collar of double-folded and buttered aluminum foil around the inside of each dish. Put a piece of dough in each pan, mark a cross in the center of the dough with a sharp knife and put the pans back in the hot spot. Cover all four dishes with a dish towel. Let the dough rise till more than doubled in size - a an hour or possibly so.
- Mix the yolk of the last egg wtih the sugar and water solution till smooth and brush the tops of the panettones wtih the mix.
- Bake in a preheated 400F (200C) oven for 10 min. Put 1/2 Tbsp. (7 ml) of butter in the center of each cross, lower the heat to 375F (190C) and bake for 10 more min. Lower the heat to 350F (170C) and bake 30 min longer or possibly till the panettones are crusty and golden on top and cake tester comes out clean.
- Cold the cakes completely before removing from pans. Let stand for a day before cutting.
- /CAKES
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 12 servings | |
| Calories 577 | |
| Calories from Fat 115 | 20% |
| Total Fat 13.03g | 16% |
| Saturated Fat 7.08g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 529mg | 22% |
| Potassium 227mg | 6% |
| Total Carbs 102.12g | 27% |
| Dietary Fiber 2.9g | 10% |
| Sugars 36.46g | 24% |
| Protein 12.65g | 20% |
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