Christmas is the feast commemorating the birth of Christ. It is fixed in the liturgical year as December 25th and is preceded by four week of fasting called Advent.Panettone
- 3 packages of dry yeast
- ½ cup warm water (105 to 115 degrees)
- Pinch of sugar
- 6 egg yolks, at room temperature
- 1 tsp. vanilla
- ½ tsp. salt
- 1/3 cup sugar
- 2 to 3 cups all-purpose flour
- ½ cup butter, at room temperature, cut into 10 pieces
- 1/3 cup diced candied orange or lemon peel
- ¼ cup raisins
- 2 tbsp. melted butter to brush loaf
In a small bowl, combine the yeast, water, and sugar. Set aside in a draft-free spot until the mixture is full of bubbles. Pour the mixture into a large bowl. Stir in the egg yolks, vanilla, salt, and sugar. Blend in 2 cups of flour, ½ cup at a time, and beat until the dough pulls away from the sides in strands. Cut the butter into the dough.
Add the candied peel and raisins. Add about 1 cup more of the flour, a little at a time, mixing it now with your hands. The dough should be firm, not sticky.
Turn the dough onto a lightly floured board, and knead until it is smooth and shiny.
Put the dough back in the bowl and smear a little butter all over to keep the surface from crusting. Cover the bowl with plastic wrap and let sit in a warm place (80 to 85ºF) until the dough rises to about double its original size.
Grease 1 large or 2 small coffee cans, or a panettone pan. The cans will be about half filled with dough. Cover lightly with wax paper and return to the warm place until the dough has doubled in bulk-near but not over the top of the rim of the can. Preheat the oven to 400ºF. Remove the middle shelf.
Brush the top of the dough with melted butter. Bake the loaf or loaves on the bottom shelf in a hot oven for 10 minutes. Reduce the heat to 350ºF and bake for an additional 30 to 40 minutes. Halfway through the baking, brush again with the butter and rotate the tins. The loaves will be crisp and brown when they are done. Pierce with a metal skewer; if it comes out clean, the loaf is done. If the loaf tests done but the sides are not brown enough, unmold and return to the oven for another 5 to 10 minutes. Watch closely so it doesn’t overbrown.
Remove the bread from the oven. Handle the tall loaf or loaves with special care while they are hot; they are somewhat delicate. Place on a wire rack until they are cool. Panettone stays fresh for a long time, if it is well wrapped.
