CALIFORNIA RAISIN PANETTONE
"Individual raisin and fruit filled breads for breakfast or dessert!"
3 1/2 ounces yeast starter
1/2 cup (4 ounces) warm milk
1/2 cup (2 1/4 ounces) all purpose flour
2/3 cup (3 ounces) California golden raisins
2/3 cup (3 ounces) dried apricots
3 tablespoons (3 ounces) peach brandy
1 2/3 cups (6 3/4 ounces) all purpose flour
3 tablespoons brown sugar
1/2 teaspoon salt
1 small egg, beaten
1 egg yolk
3 tablespoons (1 1/2 ounces) warm water
1/4 cup (2 ounces) soft butter
1 tablespoon orange zest
1/2 tablespoon vanilla
1/2 cup (3 ounces) pistachios, chopped
Twenty-four hours ahead, combine starter, milk and 1/2 cup flour in mixer bowl; mix and set aside. Combine raisins and apricots in brandy; set aside to soak.
WHEN READY TO MAKE THE DOUGH:
Measure flour, sugar, salt, egg and yolk, water, butter, orange zest and vanilla into mixer bowl with starter. With dough hook, mix on low speed for 6 minutes. Then, add pistachios and raisins; mix on low 1 minute more. Cover with plastic wrap; let stand for 30 minutes to rise.
Punch down and portion into twelve 2-ounce balls. Arrange in buttered muffin pans.
Bake at 325 degrees F for 25 minutes or till golden brown. Brush with melted butter while still hot.
Makes 12 servings
Source: California Raisin Marketing Board |