Braided Panettone

Makes a 1 1/2-pound loaf


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1/3 cup water
2 large eggs
2 large egg yolks
1/2 cup (1/4 lb.) butter or margarine
2 1/2 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1 package active dry yeast
2 tablespoons grated orange peel
1 tablespoon grated lemon peel
1 1/2 teaspoons vanilla
1/4 cup golden raisins
1/4 cup sliced almonds


1. Process ingredients on dough cycle, according to manufacturer's directions. Add raisins and almonds when fruit and nut signal sounds (or 5 minutes before end of last kneading).

2. At the end of the cycle, scrape the dough onto a board lightly coated with all-purpose flour. Divide dough into 3 equal pieces. Roll each piece to form a rope about 12 inches long.

3. Cover loaf lightly with plastic wrap and let stand in a warm place until puffy, about 35 minutes. Remove plastic wrap.

4. Beat 1 large egg yolk to blend with 1 tablespoon water. Brush braid with egg mixture.

5. Bake braid in a 350° oven until golden brown, about 30 minutes. Cool on a rack at least 15 minutes before slicing. Serve hot, warm, or cool.

Created date

January 2006

Nutritional Information

Calories 117
Caloriesfromfat 44 %
Protein 2.8 g
Fat 5.7 g
Satfat 2.8 g
Carbohydrate 14 g
Fiber 0.6 g
Sodium 98 mg
Cholesterol 55 mg