Panetón

Ingredients

• ¾ cup Carnation Evaporated Milk Low Fat 2%
• 2 packets (7 grams each) active-dry yeast
• 4 ½ cups all-purpose flour, divided
• 1 ¼ cups granulated sugar
• 1 ½ teaspoons salt
• 4 large eggs, divided
• 4 large egg yolks
• 1 tablespoon vanilla extract
• 1 tablespoon orange juice
• ¾ cup (1 ½ sticks) butter, removed from refrigerator for about 20 minutes (colder than room temp), cut into pieces
• 1 tablespoon grated orange peel
• 1 tablespoon grated lemon peel
• ½ cup raisins
• ½ cup golden raisins
• 1 cup chopped pecans
• 1 cup chopped maraschino cherries
• 1 teaspoon melted butter

Instructions

1. Heat evaporated milk in small saucepan over low heat until warm (about 110° F). Remove from heat; stir in yeast and ¾ cup flour. Stir gently until well mixed. Cover with plastic wrap; set aside for 15 minutes.
2. Combine sugar, salt, 3 whole eggs, egg yolks, vanilla extract, orange juice and ¾ cup butter in a large mixer bowl. Mix with hook attachment until well combined but chunky.
3. Add yeast mixture; mix at low speed. Add remaining 3 ¾ cups flour, 1 cup at a time. Continue mixing until dough starts to come together. Mixture should be sticky and wet.
4. Place dough on a floured surface. Add grated orange peel, grated lemon peel, raisins, nuts and cherries. Fold and knead dough, using a dough scraper or large spatula and adding a little extra flour if necessary. Dough will be well mixed and smooth but still sticky.
5. Shape dough into a ball using floured hands. Place dough inside a 9-inch diameter paneton mold or mold with tall sides (such as a springform pan).
6. Brush top of dough with melted butter; cover with plastic wrap and place in a warm place to rise for 2 ½ to 3 hours or until almost doubled in size. Remove plastic wrap. Beat remaining egg; brush egg over dough.
7. Preheat oven to 350° F.
8. Bake for 60 to 65 minutes or until golden brown and wooden pick inserted in center comes out clean. Let cool completely.

Notes