Panetón

December 10, 2015

Paneton

During this time of the year dried fruits and nuts collect in my kitchen pantry.  I have so many different kinds  that I forget what I have and sometimes I purchase more just in case I don’t have any of that particular currant or gold raisin or chopped pecan etc.  All the nuts, all the dried fruit.  You name it, there is a bag in my pantry.  Some bags are brand new.  Some are just about to go away with just a tiny amount left.

Sometimes, I think I purchase extra dried fruit and nuts because I know I will eventually use them in the panetón I make for our Christmas Eve celebration every year.

If you like to enjoy a mid-afternoon warm cafecito or hot chocolate with your friends and family, this is the bread to make.  With a slight similarity in density to a fruitcake, this panetón is not overly sweet and pairs perfectly with a hot winter drink.

I’m a big fan of dry pastries so I absolutely love this panetón as much as I love scones.  Plus, both have a crusty glaze that gives it that special touch.

Skip the store bought panetón (panettone) or fruit cake and make your own this year.  You will fall in love with this festive dessert again and again.  Just like I have.

Paneton

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

Top with a sweet glaze. Whisk together 1 cup powdered sugar and 2 tablespoons evaporated milk in a medium bowl until completely smooth. Drizzle over paneton and let set for 10 minutes before slicing and serving.

http://www.nibblesandfeasts.com/2015/12/paneton/

Recipe developed for Nestle’s El Mejor Nido.

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