Panettone – Italian Coffee Cake

By á-5765

This Italian coffee cake is often spread with butter, cream cheese, or fruit preserves. It can also be toasted. It is customarily served at Christmas time and will often be stocked in grocery stores during that season.

Ingredients

• 4 1/2 to 5 1/2 c sifted flour
• 1/2 c sugar
• 1 t salt
• 2 pkgs. active dry yeast
• 1/2 c milk
• 1/2 c water
• 1/2 c butter or margarine
• 3 eggs
• 1/2 c mixed candied fruit
• 1/2 c raisins
• 1 egg, slightly beaten
• 1 T water

Preparation

Step 1

Combine 1 ½ cups of the flour, sugar, salt and undissolved yeast in a mixing bowl. Mix thoroughly.

Combine milk, ½ cup water and butter in saucepan. Heat to very warm (120-130º).

Gradually add to flour-yeast mixture, beating with electric mixer at medium speed for two minutes. Add 3 eggs and ½ cup of the flour. Beat at high speed for two minutes. Stir in candied fruit and raisins.

Gradually add enough remaining flour to make a soft dough.

Turn dough out onto floured surface. Knead until smooth and elastic, about 8 to 10 minutes.

Place in greased bowl, turning over once to grease the top of the dough. Cover and let rise in warm place until doubled, about one hour.

Punch down dough. Cover and let rise until doubled, about 30 minutes.

Punch down dough again. Divide in half. Let rest 10 minutes.

Form each half into a ball. Place on opposite corners of a greased baking sheet. Cover and let rise in warm place until doubled, about 1 hour.

Beat together one egg and 1 T water. Brush egg mixture on top of loaves.
Bake in 350º oven 30 to 35 minutes or until golden brown. Remove from baking sheet; cool on racks. Serve warm or cold. Makes two coffee cakes.