Braided Panettone

Yield: Makes a 1 1/2-pound loaf
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 117
  • Calories from fat: 44%
  • Protein: 2.8g
  • Fat: 5.7g
  • Saturated fat: 2.8g
  • Carbohydrate: 14g
  • Fiber: 0.6g
  • Sodium: 98mg
  • Cholesterol: 55mg

Ingredients

  • 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

Preparation

  1. 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. 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. 3. Cover loaf lightly with plastic wrap and let stand in a warm place until puffy, about 35 minutes. Remove plastic wrap.
  4. 4. Beat 1 large egg yolk to blend with 1 tablespoon water. Brush braid with egg mixture.
  5. 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.
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