Amaretto Panettone Recipe

Saturday, December 12, 2015
My son Chad brought me home a Panettone pan he ordered online and here is the finished product. I am thrilled on how this came out we make it every year in a metal coffee can but I finally got a pan from Italy to make it in and it looks nothing like the tall coffee can. It came out more like a big loaf of round thick bread and we loved it! The orange zest and almond went together perfectly!

 Amaretto Panettone Recipe
1 stick butter softened
1/2 cup milk warmed
zest of 2 oranges
1/2 cup sugar
1/2 cup soaked raisins dark and golden
4 cups flour or more
3 egg yolks + 1 whole egg
1/2 teaspoon salt
1 teaspoon vanilla or almond extract
1 package yeast dissolved in 1/4 cup warm water
1 egg yolk beaten with 2 tablespoons water to brush the top
1/4 cup Amaretto
Panettone pan or use an metal coffee can lined with parchment paper

Heat oven to 350 degrees.

Prepare Panettone pan, greased or using parchment paper lined pan.
Soak the raisins in the Amaretto for 1 hour. Drain reserving 1 tablespoon.
Add the yeast in a larger mixer bowl with 1/4 cup warm water to dissolve.

In another large bowl using an electric beater cream the butter and sugar together.
Add the the buttered mixture, the egg yolks, zest,  whole egg, salt vanilla and liqueur you're using into the the yeast and water blending well.
Add the flour a little at a time until a soft dough forms around 4 minutes with flat beater. Kneading around 10 minutes by hand adding the raisins.
Place in a draft free area and let rise 1 hour. 

Punch down and put into the panettone pan.
Let rise again.
Brush with egg yolk. Bake on 350 until golden brown.

1 comment

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