PANETTONE

Olasz kalacs, nagyon finom


2 packages of 5 tsp (20 ml) dry east
2/3 cup ( 150 ml) warm milk
pinch of sugar
3-1/2 cups (875 ml) all-purpose flour
1 tsp (5ml) salt
3 tbsp (50 ml) granulated sugar
1/2 cup (125 ml) butter melted
3 egg yolks
pinch grated nutmeg
grated peel of 1/2 lemon
2/3 cup (150 g) chopped mixed candied peel
1/3 cup (75g) raisins
1 egg yolk, beaten for wash

In a small bowl combine yeast, milk and the pinch of sugar. Allow to foam, about 5 min.
In a large bowl combine flour, salt remaining sugar and stir in yeast mixture, melted butte, yolks, nutmeg and lemon peel to make a soft dough. Turn onto floured surface and knead about 10 min. Cover and leave to double in volume in a warm place. Turn dough onto floured surface; knead in candied peel and raisins. Butter a deep 7 in (18 cm) round springform pan. Butter a large piece brown paper ( a piece cut from a grocery bag will do. And place it inside the pan so that the buttered paper is at least 5 in (13cm) deep. Note:Buttered paper may extend up to 2 in (5 cm) above the rim of the pan if the pan isn’t a full 5 in (13 cm) deep.
Form dough into a ball, place in the prepared pan. Cover and leave to double in volume. Brush risen dough with egg wash. Bake in preheated oven at 400F (200C) for 20 min or until panettone is a rich brown colour. Invert and cool. Remove from pan and strip away paper before slicing.