Panettone Italian Christmas Bread

By á-7571

This traditional Italian Christmas enriched bread is filled with dried fruit marinated in orange liquer, pine nuts, and butter, making it rich and delicious!

Ingredients

• MARINATED FRUIT:
• 1/3 cup golden raisins
• 1/3 cup dried apricots, chopped
• 1/3 cup dried tart cherries
• 1/4 cup triple sec (orange-flavored liqueur) or orange juice
• DOUGH:
• 1 package dry yeast, about 2 1/4 teaspoons
• 1/4 teaspoon granulated sugar
• 1/4 cup warm water (100°F to 110°F)
• 3 3/4 cups all-purpose flour, divided
• 6 tablespoons butter or stick margarine, melted
• 1/4 cup fat-free milk
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 large egg
• 1 large egg yolk
• 2 tablespoons pine nuts
• Cooking spray
• 1 teaspoon butter or stick margarine, melted
• 2 teaspoons turbinado or granulated sugar

Preparation

Step 1

Marinated fruit:

Combine first 4 ingredients in a small bowl; let stand 1 hour. Drain fruit in a sieve over a bowl, reserving fruit and 2 teaspoons liqueur separately.

Dough:

Dissolve yeast and 1/4 teaspoon granulated sugar in warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Combine 1/2 cup flour and next 6 ingredients (1/2 cup flour through egg yolk) in a large bowl; beat at medium speed of a mixer 1 minute or until smooth. Add yeast mixture and 1/2 cup flour; beat 1 minute. Stir in marinated fruit, 2 1/2 cups flour, and pine nuts. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°F), free from drafts, about 1 1/2 hours. Dough will not double in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

Punch dough down; let rest 5 minutes. Divide in half, shaping each into a ball. Place balls into 2 (13-ounce) coffee cans coated with cooking spray. Cover and let rise 1 hour.

Preheat oven to 375°F.

Uncover dough. Place coffee cans on bottom rack in oven, and bake at 375°F for 30 minutes or until browned and loaf sounds hollow when tapped. Remove bread from cans, and cool on a wire rack. Combine reserved 2 teaspoons liqueur and 1 teaspoon butter; brush over loaves. Sprinkle evenly with Turbinado sugar.