24gramsactive dry yeastapprox. 3 packages or 2 tablespoons)
zest of 2 lemons
6cupsfloursifted, all purpose
In a small bowl, combine yeast, sugar and water.
Stir and let stand for 10 minutes (will get foamy).
Meanwhile, in the bowl of a stand mixer, beat the eggs until light and frothy.
Continue beating while adding sugar, oil, milk, vanilla, zest and finally the yeast mixture.
Switch to dough hook attachment.
Gradually add flour and knead for approximately 8-10 minutes until you have a soft, smooth elastic dough.
Gather dough in a ball and place dough in a very large bowl, cover with wrap and dishcloth and allow dough to rest for at least 2 hours (or until double or almost triple in size) in a draft free place.
Punch down dough.
Separate dough in thirds and place in panettone molds.
Allow to rest for another 2 hours or until the dough has reached the top of the mold.
With a very sharp knife, score slightly across the top (make an X). Peel back the sections.
Place 1 teaspoon butter in the center of the cut.
Bake in a preheated oven at 350° F for approximately 35 minutes or until golden brown (set oven rack one below the center).
Once you have removed the panettone from the oven, pierce a wooden skewer through the bottom part and place it upside down in a large pot until completely cooled down.
Special equipment required: panettone pans or molds (6 x 4.5 inches).If desired, you can add dried and/or candied fruit, chocolate chips, etc... after the first rising.Please note that the dough can be placed in the refrigerator for an overnight stay for the second rising. In the morning, take them out of the fridge and allow them to return to room temperature before proceeding. Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.