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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. This cake should be started the day before the actual baking (or very early on the same day). | 2. Sift and measure flour. | 3. Blend yeast with 2 teaspoons warm water and let stand 5 minutes. | 4. Add yeast mixture to 1/2 cup flour and mix well. | 5. Make a little ball of dough out of the flour/yeast mixture. | 6. Place the dough in a bowl, in a warm place for 2 hours. | 7. When ball of dough has doubled in size, place 2 cups pastry flour on a pasty board, place yeast dough in the middle, add enough lukewarm water to make a soft pliable ball and knead carefully. | 8. Cover well and let stand in a warm place for 3 hours. | 9. Place 1 cup pastry flour on board, add yeast dough and enough lukewarm water to make a soft pliable ball of dough and knead well. | 10. Let stand in warm place for 2 hours. | 11. When dough has risen again, place 1 1/2 cups flour on pastry board, add dough, salt and melted butter and knead together well. | 12. Beat together egg yolks, whole eggs, sugar and 1/2 cup lukewarm water. | 13. Beat until frothy. | 14. Add to dough a little at a time, kneading constantly until everything is well absorbed. | 15. Add raisins and peel and knead well to distribute fruit evenly. | 16. You can make 1 large panettone, or loaf, or 2 small ones. | 17. If you wish to make two, divide dough in half and shape. | 18. Let the shaped dough rise in a warm place for 4 to 6 hours (depending on the heat in your kitchen). | 19. The loaf or loaves should be double their original size, and the dough should be very soft to the touch. | 20. Make a cross mark with a sharp knife on the top of each loaf, and place loaf on buttered paper on a baking sheet. | 21. Place in a preheated, hot oven (400°F) for 5 minutes. | 22. Remove from oven quickly, and place a 1/2 tablespoon butter* in the center of the cross mark; (*if making 2 loaves, use 1/4 Tablespoon in each loaf). | 23. Return to oven and bake at 400°F for 15 minutes. | 24. Lower heat to 375°F, and continue baking 45 minutes, or longer, depending on the size of the loaf. | 25. Remove from oven and cool on a rack. | 26. This cake keeps fresh a long time, stored in a plastic bag. | 27. Its not necessary to keep it refrigerated. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pastry flour	5	cups		-	-	-	-
yeast	1	envelope		-	-	-	-
water	2	teaspoons		0.0	0.0	0.0	0.0
water	1/2 - 1	cup		0.0	0.0	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
butter	3/4	cup	melted	42.75	1.9642	1.3358	3.6
egg yolk	4			218.96	2.4412	10.7848	18.0472
egg	2			143.0	0.72	12.56	9.51
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
water	1/2	cup		0.0	0.0	0.0	0.0
raisin	2/3	cup	seedless	332.2	87.47200000000001	3.7289999999999996	0.506
orange citron peel instead	1/2	cup	cut rind candied	-	-	-	-
butter	1/2	tablespoon		42.75	1.9642	1.3358	3.6
butter				42.75	1.9642	1.3358	3.6
parchment paper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.