-
Makes
two 1 pound panettones
Author Notes
I read this genius recipe from Mario Batali in a newspaper article and I instantly new it was the right one for me: a straightforward and simple recipe for panettone with minimum time involved in its execution. I adapted it slightly to my family and friends taste and made it for the holidays, since panettone is a must in my Italian influenced country. —bonheurcuisine
Ingredients
- For the dough
-
100
g unsalted butter, room temperature
-
2
large eggs
-
3
large egg yolks
-
3 1/2 cups
all- purpose flour
-
1 cup
whole milk
-
1 cup
sugar
-
1/2 cup
dried currants, soaked in warm water and drained (blonde and dark)
-
2
lemons, zested
-
1 tablespoon
vanilla extract
-
2 teaspoons
cream of tartar
-
1 1/2 teaspoons
baking soda
- For the topping and glaze
-
1/2 cup
icing sugar
-
1/2 cup
almond meal
-
1
egg white
-
1 cup
sifted icing sugar
-
1
egg white
-
1 tablespoon
lemon juice
-
Dried blonde currants and chopped walnuts or pecans to garnish
Directions
-
In the bowl of a mixer fitted with the whisk attachment, cream the unsalted butter, the eggs and yolks until pale. Add the tbsp vanilla extract and the lemon zest
-
Switch to the dough attachment and with the mixer running add half the flour. Add half of the milk and mix for 1 minute
-
Add the remainder flour and milk and all of the sugar. Mix for 20 minutes. Incorporate the cream of tartar, baking soda and mix for 5 minutes more. Add the currants and fold.
-
Preheat oven to 220º C (425º F). Fill 2, 1 pound panettone cases to 3/4 of their height
-
In a separate bowl beat the egg white with the icing sugar and almond meal. Pour the batter over the panettone dough covering its surface. Place on a baking sheet and bake for 45 minutes or until a skewer comes out clean when inserted in the center
-
Allow to cool. For the glaze beat the egg white with the icing sugar and add the lemon juice. Top with the glaze and garnish with blonde currants and chopped nuts
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