by Laura Guzzo
- 12 eggs
- 1 3/4 cups sugar
- 1 3/4 cups oil
- A pinch of salt
- 1 tablespoon brandy
- about 1 cup raisins and/or candied fruit
- 3 lemons — just the zest
- 2 oranges — just the zest
- 2 envelopes of dry traditional yeast, mixed with 2 cups of warm water and 3 tablespoons sugar
- Flour, as much as needed [about 6 1/2 to 8 1/2 cups]
For egg wash
- 2 egg yolks
- 3 tall baking pans, greased and floured
o Proof 2 envelops of traditional yeast in 2 cups of warm water and 3 tablespoons sugar.
o In a separate bowl beat eggs and sugar.
o Add vegetable oil, salt and brandy to the egg and sugar mixture.
o In a separate very large bowl add 4 cups of flour. Add the proofed yeast to the flour.
o Add the egg, sugar, vegetable oil and brandy mixture to the flour and mix well.
o Add the raisins and/or candied fruit, orange and lemon zest to the mixture.
o Gradually add more flour [as much as needed], until you have a “soft” malleable dough (like bread). Knead by hand for about 10 minutes.
o Divide the kneaded dough into 3 portions.
o Shape each portion into a ball.
o Place each dough ball in a high baking pan [This same pan will later be used for baking] that has been greased and floured. Cover each pan with a tea towel, and let the dough rest in a warm room, until it doubles in volume (about 4 to 6 hours).
o Place each dough ball in a high baking pan that has been greased and floured [This same pan will later be used for baking]. Cover each pan with a tea towel, and let the dough rest in a warm room, until it doubles in volume (about 4 to 6 hours).
o Preheat oven to 325 F degrees (or 350 F degrees depending on your oven’s “real” temperature).
o Brush the tops of the risen dough with beaten egg yolk.
o Bake one panettone at a time on the mid rack until the crust is golden and the panettone is cooked through (about 40 minutes)
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The lovely slice of panettone shown in this entry was made by Micheline Di Girolami for the Christmas holidays 2010; the photo was taken by Mary Melfi who had the pleasure of eating Micheline’s delicious holiday bread. In fact, of all the home-made panettone I’ve feasted on, the one made with this recipe has proven to be my favorite.