2 packages of active dry yeast
1/2 cup of warm water
1 1/2 cups of all-purpose flour
1 cup of unsalted butter, at room temperature
7 large eggs, lightly beaten
1/2 cup of milk, at room temperature
1 tablespoon of panetone extract
7 cups of bread flour
1/2 teaspoon of salt
1 cup of clear raisins, seeded
1 cup of candied fruits
1/2 cup of almonds, peeled and chopped into sticks or pecans coarsely chopped
1 egg white
2 packages of active dry yeast
1/2 cup of warm water
1 1/2 cups of all-purpose flour
1 cup of unsalted butter, at room temperature
7 large eggs, lightly beaten
1/2 cup of milk, at room temperature
1 tablespoon of panetone extract
7 cups of bread flour
1/2 teaspoon of salt
1 cup of clear raisins, seeded
1 cup of candied fruits
1/2 cup of almonds, peeled and chopped into sticks or pecans coarsely chopped
1 egg white
Dissolve the yeast in warm water in a small bowl
In a large bowl, beat the butter with the sugar until smooth
Add the eggs one at a time, beating well after each addition, until a homogeneous mass forms
Add the yeast mixture, milk, and extract; beat again
Add the flour and salt; mix well
Add the raisins, candied fruits, and almonds; mix again until all are evenly distributed (the dough will be slightly sticky)
Grease and dust with flour two 16 cm x 16 cm baking pans or use paper panetone molds without greasing
Place the dough in the prepared pans and let it rise for 4 hours, in a protected place, or overnight in the refrigerator
Bake in a moderate oven (180°C) for 1 hour or until golden brown
About halfway through the baking time, brush the panetones with egg white
Allow to cool and then unmold them
Note: Panetone freezes very well
Let it cool, wrap in plastic wrap, and freeze for up to 4 months
To thaw, let it sit at room temperature without unwrapping for 3 hours; bake as usual
You can make 2 panetones.
