Panettone Recipe – Eats Now

Name: Panettone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup water (70u00b0 to 80u00b0); 1 egg; 1 teaspoon vanilla extract; 1/4 cup butter, softened; 3/4 teaspoon salt; 2-1/4 cups bread flour; 2 tablespoons sugar; 1 tablespoon nonfat dry milk powder; 1-1/2 teaspoons active dry yeast; 1/2 cup chopped mixed candied fruit; 1/2 cup golden raisins

Servings: persons

2/3 cup water (70u00b0 to 80u00b0)
1 egg
1 teaspoon vanilla extract
1/4 cup butter, softened
3/4 teaspoon salt
2-1/4 cups bread flour
2 tablespoons sugar
1 tablespoon nonfat dry milk powder
1-1/2 teaspoons active dry yeast
1/2 cup chopped mixed candied fruit
1/2 cup golden raisins

1
In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2
Just before the final kneading (your machine may audibly signal this), add the candied fruit and raisins.
3
When cycle is completed, turn dough onto a lightly floured surface. Shape into a 9-in. round loaf; place in a greased 9-in. springform pan. Cover and let rise until doubled, about 40 minutes.
4
Bake at 350u00b0 for 25-30 minutes or until golden brown. Cool on a wire rack. Remove sides of pan; cut into wedges.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2/3 cup water (70u00b0 to 80u00b0), 1 egg, 1 teaspoon vanilla extract, 1/4 cup butter, softened, and more.

Yes, Panettone falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Panettone

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