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Panettone II

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)31.3047
Energy (kCal)1940.6513
Carbohydrates (g)88.9504
Total fats (g)162.8759
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Dissolve yeast and sugar in warm water - let foam and add 1/2 cup flour. Mix well, cover and let rise in a warm place until doubled. | 2. Mix together in a large bowl 3 cups all purpose flour, 3 whole eggs, 2 egg yolks, vanilla extract, grated peel of lemon and the above already risen dough. | 3. Turn out on a floured surface and knead well, adding more flour if necessary, until dough is soft, elastic and not sticky. | 4. Knead in softened unsalted butter. | 5. Then knead in white raisins and dark raisins, and crystallized ginger. | 6. Put into a bowl, cover and let rise until double (1-2 hours). | 7. Punch down, cover and put into the refrigerator overnight to rise again. | 8. The next day, punch down, form into a ball and put into a buttered panettone or 4" high mold. | 9. Cover and let rise until double (should rise up to top of mold, will take several hours). | 10. Brush top with beaten egg and bake in a 400F oven for 10 minutes. | 11. Reduce heat to 350F and bake another 30-40 minutes until golden brown. . | 12. Remove from oven, let rest for a few minutes, loosen sides of mold and lift off. Carefully transfer panettone to cooling rack. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    active yeast 2 packages - - - -
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    water 1/2 cup 0.0 0.0 0.0 0.0
    flour 1/2 cup 289.14 63.3027 4.7005 1.1218
    purpose flour 3 cups - - - -
    egg 3 214.5 1.08 18.84 14.265
    egg yolk 2 109.48 1.2206 5.3924 9.0236
    vanilla extract 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    lemon 1 grated rind 1.2808 0.4116 0.0486 0.0132
    butter 3/4 cup unsalted softened 1220.6925 0.1022 1.4471 138.0898
    white raisin 1/2 cup - - - -
    dark raisin 1/2 cup - - - -
    ginger 1/2 cup crystallized chopped 38.4 8.5296 0.8736 0.36
    egg beaten 214.5 1.08 18.84 14.265

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



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