INGREDIENTS

INSTRUCTIONS

From: arielle@taronga.com (Stephanie da Silva)  Date: Fri, 26 Aug 1994
01:11:21 GMT Mix the yeast with the tepid  water in a quart jar along
with 2 tablespoons (30 ml) of the sugar.  Let the mixture stand in a
warm place for 10 minutes, or until it has  nearly tripled its original
bulk.  Scald the milk; add 8 tablespoons (120 ml) of the butter and
stir  until the butter has melted, then add the salt and the rest of
the  sugar. Transfer the milk-butter mixture to a large bowl. Stir in
the  lemon peel and the vanilla extract and let the mixture cool.  With
a mixer or dough hook, beat in 2 cups (1/2 liter) of the flour.  Beat
in the yeast mixture.  Beat in another 2 cups flour, the five  whole
eggs, one by one, and the white of the sixth egg. Beat until  smooth.
If you are not using a dough hook, put aside the mixer and begin
working the mixture with a wooden spoon, Add 3 more cups (3/4 liter)
of the flour and mix until the resulting dough becomes unwieldy.  Scoop
the dough out onto a floured work surface and add 1/2 cup (125  ml) of
the flour.  Knead with your hands, adding more flour until all  the
remaining flour is absorbed. The dough will now be soft, elastic,
smooth, and still a bit sticky.  Place the dough in an oiled 3-qurt
(3-liter) or larger bowl, and turn  the dough until it is oiled all
around.  Cover the bowl with a dry  dish towel, and place in a warm
spot until it rises to nearly 3 times  its original bulk ~- 3 to 4
hours.  When the dough has risen, punch it down and knead in the
raisins and  citron. Cut the dough into four equal parts.  Butter four
casseroles or souffle dishes.  Fix a collar of  double-folded and
buttered aluminum foil around the inside of each  dish. Put a piece of
dough in each pan, mark a cross in the center of  the dough with a
sharp knife and put the pans back in the warm spot.  Cover all four
dishes with a dish towel. Let the dough rise until  more than doubled
in size -- a an hour or so.  Mix the yolk of the last egg wtih the
sugar and water solution until  smooth and brush the tops of the
panettones wtih the mixture.  Bake in a preheated 400F (200C) oven for
10 minutes.  Put 1/2  tablespoon (7 ml) of butter in the center of each
cross, lower the  heat to 375F (190C) and bake for 10 more minutes.
Lower the heat to  350F (170C) and bake 30 minutes longer or until the
panettones are  crusty and golden brown on top and cake tester comes
out clean.  Cool the cakes completely before removing from pans.  Let
stand for a  day before cutting.  REC.FOOD.RECIPES ARCHIVES  /CAKES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 275
Calories From Fat: 58
Total Fat: 6.6g
Cholesterol: 59.8mg
Sodium: 265.3mg
Potassium: 76.6mg
Carbohydrates: 47g
Fiber: 1.1g
Sugar: 15.2g
Protein: 6.2g