Panettone

Panettone

Panettone

This classic Italian Christmas bread you see in those funny shaped boxes in just about every supermarket this time of year, is somewhat of a holiday staple. I’ve never been a huge fan of Panettone, but it’s hard to resist this rich sweet bread hot from the oven. It’s a fairly simple recipe that yields impressive results. In the original recipe from “The Art of Fine Baking,” my grandmother says to use the “extra-rich coffee cake dough” which calls for 12 eggs. Since I’m always a little apprehensive about recipes that use more than 8 eggs, I decided to use just the basic coffee cake dough recipe which uses a moderate 6 eggs instead. The result was perfectly satisfying- as I said, it’s hard to resist warm rich raisin bread right from the oven. Happy Holidays!

Ingredients:

Basic Coffee Cake Dough or Extra-Rich Coffee Cake Dough
1 1/2 cups additional all-purpose flour (if using the extra rich coffee cake dough)
1/2 cup golden raisins
1/2 cup black raisins
2/3 cup diced candied citron
1/4 cup melted butter

If using Extra-Rich Coffee Cake Dough, follow recipe and add enough additional flour to make a fairly firm dough. Otherwise, follow Basic Coffee Cake Dough recipe.

After dough has risen, knead in raisins and candied citron. Do not handle dough more than necessary after fruit has been added, or it will turn gray.

Preheat oven to 400 degrees. Grease Panettone holders or grease a large baking sheet. Divide dough in half. Shape each piece into a ball. Place balls into Panettone holders or space well apart on greased baking sheets and enclose with a 5-inch collar made of greased heavy brown paper. Secure collars by pinning them (if necessary).

Let dough rise until almost double in bulk. Brush with melted butter. Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees. Continue baking 30-40 minutes longer, brushing twice more with melted butter. Bake until golden brown.

Panettone

Adapted from “The Art of Fine Baking,” by Paula Peck.

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Scandinavian Christmas Cookies

Scandinavian Christmas Cookies

Scandinavian Christmas Cookies | impeckableeats.com

This festive cookie recipe from “The Art of Fine Baking” was actually recommended by a few of you readers. Lightly spiced but with a brightness from the lemon zest, they are the perfect alternative for ginger cookies. Cut them in whatever shapes you like and eat them with or without icing. This versatile cookie can be served for dessert, with tea, as a fix for that sudden sugar craving, or even left out with a glass of milk for Santa. I may just have to make this a new holiday baking tradition.

Ingredients:

1 cup unsalted butter
2/3 cup brown sugar
1/3 cup light corn syrup
2/3 cup maple syrup or honey
1 teaspoon grated lemon zest
1 teaspoon dark rum
4 1/2 cups sifted all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon cloves
1 teaspoon cinnamon
frosting or icing of your choice (optional)

Cream butter with sugar. Add syrups, lemon zest, and rum. Mix well. Add flour mixed with salt, baking soda, and spices. This should make a soft dough.
Chill dough until firm enough to roll.
Preheat oven to 350 degrees. Grease and flour baking sheets.
On a well-floured cloth, roll dough very thin (less than 1/8 inch, if possible). Cut into desired shapes. Transfer cookies to baking sheets with a spatula. Bake 8-10 minutes, or until cookies are puffed and lightly browned. Cool and frost (if using icing or frosting).

Yield: approximately 9 dozen

Christmas Cookies

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