Panettone Braid

Description

Source: Company's Coming Entertaining For The Holidays - Jean Pare

A beautiful braided ring with raisins and candied peel, ideal for special holiday gatherings. Saffron may be a little pricey, but the subtle floral notes and lovely yellow hue it lends to this traditional Italian bread are worth it!

Ingredients

• 1/2 cup (125 ml) milk
• 1 1/2 tsp (7 ml) granulated sugar
• Saffron threads, pinch (optional)
• 1/4 oz (8 g) envelope of active dry yeast (or 2 1/4 tsp, 11 ml)
• 2 large eggs, fork-beaten
• 2 1/2 cups (625 ml) all-purpose flour
• 1/4 cup (60 ml) butter (or hard margarine), melted
• 1/4 cup (60 ml) granulated sugar
• 1 tsp (5 ml) grated lemon zest
• 1/2 tsp (2 ml) salt
• 1/3 cup (75 ml) chopped mixed glazed fruit
• 1/4 cup (60 ml) sultana raisins
• 3 tbsp (50 ml) chopped pine nuts, toasted
• 1/4 cup (60 ml) all-purpose flour
• 1 tbsp (15 ml) butter (or hard margarine), melted

Directions

1. Combine first 3 ingredients in small saucepan.
2. Heat and stir on medium for about 4 minutes until sugar is dissolved and milk is hot, but not boiling.
3. Transfer to extra-large bowl.
4. Let stand for 5 minutes.
5. Sprinkle with yeast.
6. Let stand for 10 minutes.
7. Stir until yeast is dissolved.
8. Add next 6 ingredients.
9. Stir until dough forms.
10. Add next 3 ingredients.
11. Knead, add second amount flour, 1 tbsp (15 ml) at a time, until stiff dough forms.
12. Turn out onto work surface.
13. Knead for 5 to 10 minutes until smooth and elastic.
14. Place in greased large bowl, turning once to grease top.
15. Cover with greased wax paper and tea towel.
16. Let stand in oven with light on and door closed for about 1 1/2 hours until doubled in bulk.
17. Punch dough down.
18. Turn out onto lightly floured surface.
19. Divide dough into 3 equal portions.
20. Roll into 24 inch (60 cm) long ropes.
21. Place ropes, side-by-side, on work surface.
22. Pinch ropes together at one end.
23. Braid.
24. Pinch together at opposite end.
25. Place in ring.
26. Cover with greased waxed paper and tea towel.
27. Let stand in oven with light on and door closed for about 1 hour until doubled in size.
28. Bake in 350°F (175°C) oven for about 35 minutes until golden brown and hollow sounding when tapped.
29. Remove from pan.
30. Transfer to wire rack.
31. Brush with second amount of butter.
32. Cool.

Cuts into 16 pieces