December 24, 2011
"This Italian Christmas bread is suited for breakfast or dessert. This is not a traditional recipe, just an easier version of it. Personalize the flavours by adding in your favourite dried fruits."
- Serving Size: 1 (857.5 g)
- Calories 2068.6
- Total Fat - 51.1 g
- Saturated Fat - 23.4 g
- Cholesterol - 971.6 mg
- Sodium - 883.2 mg
- Total Carbohydrate - 333.5 g
- Dietary Fiber - 11.1 g
- Sugars - 120 g
- Protein - 70.3 g
- Calcium - 483.4 mg
- Iron - 9 mg
- Vitamin C - 2.4 mg
- Thiamin - 1.1 mg
In a medium bowl, combine 1/2 cup milk and sugar till sugar is dissolved.
Sprinkle yeast over the top and leave to bloom for 10 minutes, or more if necessary.
Whisk in egg, sour cream, 1 tablespoon cream or milk, vanilla, orange zest, and salt. Incorporate thoroughly.
Stir in flour 1/2 cup at a time until dough forms into a manageable ball.
Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky.
Place dough in a large, lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C) and grease a round 8-inch cake pan with non-stick spray.
Note: If you have a tall cake pan, that would be even better to use for the final shape of the panettone.
In a small bowl, toss dried fruit with confectioners' sugar.
Punch down dough in bowl, 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. (Loaf *might* rise above the pan sides.)
Brush with melted butter and sprinkle sugar on top, if desired.
Bake for 35-45 minutes until loaf is golden brown and a toothpick inserted in the center comes out clean.
Tips & Variations
No special items needed.