Ingredients
1 cup sultana
2 slices glace pineapple, finely chopped
2 tablespoons mixed peel
1/3 cup rum
90 g compressed yeast
1 teaspoon sugar
1/4 cup lukewarm water
3 eggs
3 egg yolks (extra)
3 tablespoons sugar (extra)
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Combine the sultanas (light raisins), finely chopped glace pineapple, chopped mixed peel, and rum. Allow to stand for about 1/2 an hour. Combine the yeast, sugar and lukewarm water in a small bowl, and mix well. Allow to stand in a warm place for about 5 minutes or until frothy. Beat the eggs, and EXTRA yolks lightly. Add the EXTRA sugar, and beat until combined. Sift the flour and salt into a large bowl. Add the grated lemon rind, butter and oil. Stir in the egg mixture and lukewarm milk. THEN add the yeast mixture AND the UNdrained fruit mixture. Beat the dough quickly and vigorously with a wooden spoon, for about 5 minutes, by which time the dough should be all'elasticy', leaving the sides of the bowl. (it's hard work doing this, but well worth it!!) Now cover the bowl and allow to stand in a warm place for about 3/4 of an hour, or until the dough has doubled in size. Turn the dough out onto a well floured surface and knead lightly. Cut dough in 1/2 and knead each 1/2 for 3-5 minutes- or until the dough loses it's'stickiness'. Place each 1/2 in a well greased 8 cup pudding basin. Cover both basins and allow to stand in a warm place for 20-30 minutes- or until both halves have doubled in bulk/size. Brush the tops of each'Panettone' with the EXTRA egg, lightly beaten. Bake in moderately hot oven (220-230'C) for 15 minutes, then reduce the oven heat to'moderate' and cook for a further 30-35 minutes. Remove from oven and immediately turn out onto a wire rack to cool. Dust the tops with sifted icing sugar!
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
5-ply bonded stainless — searing, fond development, deglazing
Grade A bourbon vanilla beans for custards, ice cream, extracts