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Panettone di Pasqua (Easter Bread)




Source of Recipe


Internet


List of Ingredients




1 package yeast
3/4 cup butter, melted
1/4 tsp. salt
1 cup sugar
6 eggs, beaten
5 to 6 cups flour
2/3 cups seedless raisins
1/2 cup candied citron, diced


Recipe



Soften yeast in 1/4 cup warm water. Combine cooled butter, salt, sugar and eggs blending well. Add 3 1/2 cups of flour beating to a smooth consistency. Add yeast and remaining flour to form a soft bread dough. Let rise in a warm place until double in bulk. Punch dough down twice. On second rise, blend raisins and citron evenly. Shape in a ring. Place on a greased cookie sheet, cover and let rise until double in size. Bake 375 degrees for 10 minutes, then lower heat to 325 degrees. Bake and additonal 35-40 minutes until golden brown. While still warm frost with confectioners sugar icing, sprinkle with colored sprinkles. Makes a very large bread. Note: Dough can be seperated in half after the second rise to make 1 small ring, then bake the remaining dough in a greased 1 lb. coffee can. Let rise to double in bulk before baking. Bake both at 375 degrees for 10 minutes then 25-30 minutes at 325 degrees until golden brown. Frost with confectioners sugar icing while still warm. Icing: 1/2 cup confectioners sugar mixed with enough water to make a soft smooth icing.