Braided Panettone
How to Make It
Process ingredients on dough cycle, according to manufacturer's directions. Add raisins and almonds when fruit and nut signal sounds (or 5 minutes before end of last kneading).
At the end of the cycle, scrape the dough onto a board lightly coated with all-purpose flour. Divide dough into 3 equal pieces. Roll each piece to form a rope about 12 inches long.
Cover loaf lightly with plastic wrap and let stand in a warm place until puffy, about 35 minutes. Remove plastic wrap.
Beat 1 large egg yolk to blend with 1 tablespoon water. Brush braid with egg mixture.
Bake braid in a 350° oven until golden brown, about 30 minutes. Cool on a rack at least 15 minutes before slicing. Serve hot, warm, or cool.
Ingredients
Directions
Process ingredients on dough cycle, according to manufacturer's directions. Add raisins and almonds when fruit and nut signal sounds (or 5 minutes before end of last kneading).
At the end of the cycle, scrape the dough onto a board lightly coated with all-purpose flour. Divide dough into 3 equal pieces. Roll each piece to form a rope about 12 inches long.
Cover loaf lightly with plastic wrap and let stand in a warm place until puffy, about 35 minutes. Remove plastic wrap.
Beat 1 large egg yolk to blend with 1 tablespoon water. Brush braid with egg mixture.
Bake braid in a 350° oven until golden brown, about 30 minutes. Cool on a rack at least 15 minutes before slicing. Serve hot, warm, or cool.