Ciambellone

by Laura Guzzo

Ingredients:

Panettone

  • 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

Equipment needed 

  • 3 tall baking pans, greased and floured

Instructions:

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)

Tips:

Recipe contributed by Mrs Micheline Di Girolami from Ascoli Piceno, Marche to Mary Melfi’s web site : Italy Revisted. 

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Notes: 

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.