Recipe courtesy of Food Network Kitchen
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Holiday Panettone
Total:
3 hr 25 min
Prep:
30 min
Inactive:
2 hr
Cook:
55 min
Yield:
2 loaves
Level:
Easy
Total:
3 hr 25 min
Prep:
30 min
Inactive:
2 hr
Cook:
55 min
Yield:
2 loaves
Level:
Easy

Directions

Empty the Holiday Panettone mix (recipe follows) into a bowl. Heat 1 cup whole milk, 1 stick butter, 1/4 cup honey and 2 tablespoons grated lemon zest to 120 degrees in a saucepan; stir into the mix. Mix in 2 lightly beaten eggs and 1 teaspoon vanilla extract; cover and let rise until doubled in size, about 1 hour. Butter two 5-by-9-inch loaf pans or two empty 10-ounce coffee cans and line with parchment paper. Add the dough; cover and let rise 1 hour. Bake at 350 degrees until a toothpick inserted in the middle comes out clean, about 55 minutes. Cool before slicing.

Photograph by Levi Brown

Cook's Note

If you're giving this mix to a nut lover, add 1/4 cup toasted pine nuts in place of some of the dried fruit. Holiday Panettone: 1/2 cup diced candied orange peel 3/4 cup dried cherries 3/4 cup golden raisins 3/4 cup diced dried apricots 1/2 cup sugar 1 tablespoon active dry yeast 3 1/2 cups all-purpose flour 1 1/4 teaspoons salt 2-quart glass jar

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