2 packets of active dry yeast or 2 tablespoons of instant yeast dissolved in 2 tablespoons of lukewarm milk
1/2 cup heavy cream (120 ml)
1/2 cup honey
1/2 cup unsalted butter or margarine
1 tablespoon all-purpose flour (825-900g)
3 eggs
1/2 cup golden raisins (80g)
1/2 cup black raisins (80g)
1/4 cup candied fruits, chopped (45g)
1 teaspoon Panettone essence
To brush:
1 egg
1 tablespoon water
2 packets of active dry yeast or 2 tablespoons of instant yeast dissolved in 2 tablespoons of lukewarm milk
1/2 cup heavy cream (120 ml)
1/2 cup honey
1/2 cup unsalted butter or margarine
1 tablespoon all-purpose flour (825-900g)
3 eggs
1/2 cup golden raisins (80g)
1/2 cup black raisins (80g)
1/4 cup candied fruits, chopped (45g)
1 teaspoon Panettone essence
To brush:
1 egg
1 tablespoon water
Soak the yeast in warm milk in a bowl
Heat the cream, honey, butter or margarine, and salt in a saucepan until the butter almost melts
Pour into a mixing bowl
Let it cool down
Add 2 cups of flour and mix well
Add the dissolved yeast and eggs
Mix very well again
Add the raisins, candied fruits, and essence
Mix well and add more flour as needed, stirring with a wooden spoon
Pour onto a floured surface and knead for 8 minutes to obtain a soft and pliable dough
Shape into a ball, place in an oiled bowl, and turn it over so the top is also oiled
Cover and let rise in a protected area for 1 hour or until doubled in volume
Lower the dough, divide into two parts, cover, and let rest for 10 minutes
Place in two panettone molds coated with butter
Make a cross cut on each one
Cover and let rise again for 45 minutes
Beat the egg with water and brush over the tops
Bake in a moderate oven (180°C) for about 40 minutes or until golden brown
Remove from mold and let cool down
Result: 2 panettones with 12 slices each.
