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Recipe for family meals :

Panettone
 

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

"Here is a popular Italian bread for you".

Ingredients

1/2 cup raisins
1/4 cup mixed peel
1/2 cup sultanas
1/3 cup marsala
8 teaspoons dry yeast
1 teaspoon fine sugar
1/4 cup warm milk
5 cups plain flour
1 teaspoon salt
1/4 cup fine sugar, extra
3 eggs lightly beaten
3 egg yolks
2 teaspoons grated orange rind
1 teaspoon vanilla essence
100g (4oz) butter, softened
1 cup warm milk, extra
1 egg, extra

Method
  • Grease 2 deep 20cm (8 inch) round cake pans. Using string, tie a collar of greased foil around the outsides of prepared pans, bringing foil about 6cm above rims.
  • Combine fruit with marsala in small bowl; cover, stand 30 minutes.
  • Combine yeast, sugar and milk in small bowl. Whisk until yeast is dissolved. Cover, stand in warm place about 10 minutes or until mixture is frothy.
  • Sift flour, salt and extra sugar into large bowl, make a well in the centre, add eggs and egg yolks, then rind, essence, butter, extra milk, yeast mixture and undrained fruit mixture.
  • Beat dough vigorously with a wooden spoon about 5 minutes. This beating is important. The dough will be soft like a cake batter, and will become elastic and leave the side of the bowl.
  • Cover bowl with greased plastic wrap, stand in warm place about 30 minutes or until doubled in size.
  • Remove plastic wrap. Turn dough onto floured surface, knead until smooth.
  • Cut dough in half, knead each half on a well floured surface for about 5 minutes or until dough loses it´s stickiness.
  • Press dough into prepared pans.
  • Cover, stand in warm place, about 30 minutes or until doubled in size.
  • Brush panettone with extra egg.
  • Bake in moderately hot oven 15 minutes, reduce heat to moderate, bake about another 30 minutes.

This is fresh and light and is an Italian speciality.

Makes 2

Martin James

 
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