Pannetone

Pannetone

2 packages active dry yeast

 1/2 C. warm water (105 to 115°F.)

 1/3 C. granulated sugar, divided

1/4 C. warm (105 to 115°F.) milk

1/2 t. salt

1/4 t. ground nutmeg

2/3 C. butter or margarine, softened

2 t. grated orange zest

1 t. vanilla

3 3/4 C. flour, divided

2 eggs

2 egg yolks

1/4 C. Marsala wine

1/2 C. golden raisins

1/3 C. slivered candied cherries

1/3 C. dried mixed candied fruits

1/4 C. pine nuts or slivered almonds

Powdered sugar

Sprinkle yeast over warm water in large bowl of electric mixer. Add 1 teaspoon sugar and let stand until yeast is soft, about 5 minutes. Add remaining sugar, warm milk, salt, nutmeg, butter, orange zest and vanilla. Blend in 2 cups flour, then beat until smooth and elastic, about 5 minutes. Beat in eggs and egg yolks, 1 at a time. Gradually beat in remaining 1¾ cups flour, then beat at medium speed until batter is elastic, about 3 minutes.

Transfer batter to greased bowl. Cover and let rise in warm place until bubbly, about 1 hour.

While batter is rising, pour Marsala over raisins in small bowl and set aside.

Stir batter down, then stir in raisin mixture, cherries, candied fruits and pine nuts until well distributed. Spread batter in well-greased, lightly floured, 9½-to 10-cup charlotte mold (about 7½ inches in diameter and 4 inches deep). Let rise until doubled, 30 to 45 minutes.

Bake at 325°F. until bread is well browned and tester inserted in center comes out clean, 1 to 1 1/4 hours. Let stand in pan on wire rack about 15 minutes, then remove from pan. Transfer bread to rack to cool, rounded side up. Dust with powered sugar while warm.