Wednesday, December 11, 2013

Panettone, Part I

1 C warm water
2 T active dry yeast
6 T organic granulated sugar
12 extra-large eggs, at room temperature
9 C all-purpose flour
splash of olive oil
splash of pure vanilla extract
2 C organic raisins

Combine the water, yeast, and sugar in a large mixing bowl. Let bloom for 5 minutes. Add the eggs and vanilla and beat on medium speed until well mixed.

With the mixer on low speed, add 2 C of the flour and the salt and mix for 5 minutes. With the mixer still on low, add the remainder of the flour and mix for 5 more minutes.

Gently incorporate the raisins with a spatula.

Then scrape the dough into a large oiled bowl.

 Cover with plastic wrap and refrigerate overnight.

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