A lighter version of the traditional Italian
Christmas breakfast bread.
Pannetone
1 cup, plus 2 tablespoons
pastry flour
1/4 teaspoon salt
1 (1/4-ounce) package fast-rising active dry yeast
2 tablespoon warm water
3 tablespoon granulated sugar, divided use
2 large eggs
1 tablespoon butter, softened
1/8 cup unsweetened applesauce
1 teaspoon grated orange peel
1/2 teaspoon almond extract
2-ounces mixed dried fruit, coarsely chopped
1-ounce golden raisins
Sift together flour and
salt onto sheet of wax paper; set aside.
In small bowl sprinkle
yeast over 2 tablespoons warm water; add 1 teaspoon sugar and
stir to dissolve. Let stand until foamy, about 5 minutes.
In mixing bowl, using
electric mixer at medium speed, beat eggs with remaining sugar
until frothy; add butter, applesauce and beat until well combined.
Continue to beat while
adding orange peel and almond extract. Add yeast mixture, then
gradually beat in sifted flour; beat at high speed for 5 minutes.
Add dried fruit and golden raisins, beating until thoroughly
combined.
Cover bowl with clean
damp towel or plastic wrap and let stand in warm draft-free area
until dough is doubled in volume, about 30 minutes.
Preheat oven to 400°
F. Prepare a 3-cup fluted mold with cooking spray.
Punch dough down, then
turn into mold; bake in middle of center oven rack for 10 minutes.
Reduce oven temperature
to 325° F. and bake until top is browned and cake begins
to pull away from mold, about 30 minutes longer (cover with foil
if Pannetone is browning too quickly). Unmold onto wire rack
and let cool.
Makes 10 servings.
Recipe provided courtesy
of Shady Brook Farms, a division of Cargill, Incorporated. Used
with permission.
