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Season's Greetings Everyone      

The Antigo Farmers Market sends you best wishes for this Holiday Season and a prosperous and peaceful New Year 2014.

 

 

 

This year's holiday recipe is for Panettone, an Italian specialty. The version below is easy to prepare and slices are ideal for preparing French toast as a special New Year's breakfast treat.

Panettone is a type of sweet bread loaf originally from Milan, Italy, usually prepared and enjoyed for Christmas and New Year in southern Europe as well as Brazil, Argentina and Peru. It is one of the symbols of Milan.

 

Pence Lake Photo Studio
Panettone
Serves: 1 cake, 12 slices

 

Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 eggs
  • 3 egg yolks
  • 3 1/2 cups all-purpose flour
  • 1 cup milk
  • 1 cup sugar
  • 1/2 cup currants, soaked in warm water for 1 hour and drained
  • Zest of 2 oranges
  • 2 teaspoons cream of tartar
  • 1 1/2 teaspoons baking soda 

Directions

  • Preheat the oven to 425 degrees F.
  • Butter and flour an 8-inch round deep cake pan or panettone mold. In a mixer, cream the butter with the eggs and egg yolks until pale yellow, 3 to 4 minutes.
  • Add half of the flour and half the milk and mix until combined. Add the remaining flour followed by the remaining milk and all of the sugar and mix well. Continue mixing and kneading until the dough becomes dry enough to handle. Turn the dough out onto a floured surface and sprinkle with the currants, orange zest, cream of tartar, and baking soda. Knead by hand for 5 to 10 minutes.
  • Place the dough in the prepared pan and bake for 35 to 45 minutes, or until a wooden skewer inserted in the center comes out clean. Remove from the oven, invert onto a rack and cool. Slice into wedges to serve.

 

 

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