Bundt Panettone


This is a quick version of panettone.

Bundt Panettone
Recipe source: Bakingbites

2 ¼ cups all-purpose flour
1 ½ tsp yeast
½ tsp salt
5 tbsp sugar
½ cup warm milk
¼ cup butter (soft at room temp)
3 large eggs (room temp)
¾ cup add ins (raisins, candied peel etc)

Add ¾ cup flour, sugar, yeast, salt in a food processor bowl (can mix in a bowl with hand too)
Add milk and butter and mix for 2 mins.
Add one egg at a time and mix well.
Add ½ cup flour and mix for 2 more mins.
Add remaining flour and mix well. Batter will be thick.
Cover the bowl and rest for 10 mins.
Add raisins, peels etc and mix to incorporate.
Transfer the batter to a greased large bundt pan and keep aside in a warm place for approx. 1 hr until the mixture is doubled in size.
Preheat oven to 160 degree Celsius. Bake panettone for 30-35 mins until top is golden brown.
Remove and cool on a wire rack OR if you wish brush rum syrup on all sides on hot panettone.
When completely cool, sprinkle icing sugar on top.
Slice and serve.

Rum syrup
½ cup sugar
5 tbsp rum
½ tsp vanilla essence
Combine all ingredients in a small saucepan and cook over medium heat till sugar dissolves. Remove and use to brush or pour over the hot bread.

The Panettone below was made last year from King Arthur Flour website. This is also an easier version to make the bread, but not exactly the same texture as store brought.



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