Christmas Panettone

The following recipe was submitted by a Catholic Cuisine reader, Fred Hass of The Popes Cologne. Thank you Fred!

As Christmas is approaching I thought you might like to have my recipe for panettone. Here is a link to a site with the history and legends about panettone.

In 1847, Paolo Biffi prepared a panettone of record dimensions for Pope Pius IX; it was so big it had to be delivered in a special coach.

Opa’s Pannetone

1 cup Sugar
2 Eggs
4 Egg yolks
1 Tbs. Anise, crushed
2 tsp. Salt
1 tsp. Vanilla

1 3/4 cup Milk
1/2 cup Marsala
4 Tbs. Butter
1 Tbs. Yeast

7 cups Flour
1/2 cup Candied Fruit
2/3 cup Raisins
2 Tbs. Pine Nuts, chopped

Directions:

Mix first group of ingredients in bowl of Kitchen Aid and beat thoroughly with dough hook.

Add dry ingredients to bowl.

Mix milk and Marsala then warm until comfortably hot and pour about half into a bowl . To that bowl add the yeast and dissolve. To the remaining add the butter and melt it.

Add the milk and butter to the dry ingredients and mix at slow speed then add the milk-yeast and mix slowly. Add additional flour until the dough forms a ball, clings to the dough hook and is not sticky to touch. Continue mixing slowly for a few more minutes to knead. Next let dough rise until about doubled in bulk.

Knock dough down onto a floured board, knead by hand for a few minutes then put in large bundt pan, two 5x9" loaf pans or free form into round loaves and cover to rise again about an hour or until doubled and pressing with finger leaves a dent.

Put in preheated oven at 350 degrees and bake for 10 minutes then lower heat to 300 degrees and bake for 30 to 40 minutes longer. Pin It