Bruno’s Panettone

Name: Bruno’s Panettone
Cuisine: Italy
Ingredients: 2 teaspoons dried yeast; ⅔ to 1 cup lukewarm water (90°F) as needed; 5 large egg yolks; 1 large egg; 1½ cups sifted unbleached all-purpose flour; ½ cup dark raisins; ½ cup finely diced citron; 4½ teaspoons orange flower water or orange liqueur; 4½ teaspoons orange flower water or orange liqueur; ¼ cup dry Marsala; 3 tablespoons unsifted cake flour; ¾ cup unsalted butter, at room temperature, plus 3 tablespoons to grease the glass bowls; 1½ cups unsifted unbleached all-purpose flour; 1½ teaspoons salt; 1 tablespoon dried ground orange peel as sold in spice jars; 1 tablespoon dried ground lemon peel as sold in spice jars; 1 tablespoon aniseeds, finely ground; Confectioners’ sugar

Preparation info

FFR—3 rich cakelike breads each to be baked in one 1-quart tall pyrex glass bowl, for a total of
24
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Note that three glass bowls will be needed. I have chosen this recipe because it involves all the steps of rich bread baking from the chef through to the baked product without taking days to prepare. For the preparation of this bread, I am using the techniques explained in great detail of Le Ricette Regionali Italiane, by Maria Gosetti della Saida, Milan, Italy, 1967. The amount and choice of ingredients were recommended by my Milan-born cousin Bruno

Ingredients

Europe
Italy
France
Milan
Bread
Vegetarian

Ingredients

Method