Julho 31, 2010 | Visitas: 3
1 Estrela2 Estrelas3 Estrelas4 Estrelas5 Estrelas (Sem votos)

  • 1 Cup Flour, plus 2 Tbls.
  • ⅛ Teaspoon Salt
  • 1 Package Yeast, dry fast−rising
  • 2 tb, Water, lukewarm
  • 3 Tablespoon Sugar, divided
  • 2 Eggs
  • 8 Teaspoon Margarine
  • ½ Teaspoon Orange peel, grated
  • ½ Teaspoon Brandy extract
  • 3 Ounce Mixed dried fruit, coarsely chopped

  1. Sift together flour and salt onto sheet of wax paper; set aside. In small
  2. bowl sprinkle yeast over water; add 1 teaspoon sugar and stir to dissolve.
  3. Let stand until foamy, about 5 minutes. In mixing bowl, using electric mixer
  4. at medium speed, beat eggs with remaining sugar until frothy; add margarine
  5. and beat until well combined. Continue to beat while adding orange peel and
  6. brandy extract. Add yeast mixture, then gradually beat in sifted flour; beat
  7. at high speed for 5 minutes. Add dried fruit, beating until thoroughly
  8. combined. Cover bowl with clean damp towel or plastic wrap and let stand in
  9. warm draft−free area until dough is doubled in volume, about 30 minutes.
  10. Preheat oven to 400. Spray 3−cup fluted mold with nonstick cooking spray.
  11. Punch dough down, then turn into prepared mold; bake in middle of center
  12. oven rack for 10 minutes. Reduce oven temperature to 325 and bake until top
  13. is browned and cake begins to pull away from mold, about 30 minutes longer
  14. (cover with foil if Panettone is browning too quickly). Unmold onto wire
  15. rack and let cool.


© 2006-2019 Todos os direitos reservados. | Política de Privacidade | Contacto: maisreceitas@gmail.com