Golden Holiday Bundt Panettone

Something Extra
Holiday 2015

Recipe Theme

Happy holidays from Something Extra!


Golden Holiday Bundt Panettone

Golden Holiday Bundt Panettone
Rum Syrup:
1/2 cup Raley's Sugar
1/2 cup rum
1/4 cup Bayview Farms Orange Juice
1 tsp. vanilla extract

2¼ cups all-purpose Raley's Flour, divided
1/3 cup Raley's Sugar
2½ tsp. active dry yeast
1/2 tsp. Raley's Salt
1/2 cup Bayview Farms Milk, warmed (100-110 degrees F)
1/4 cup Sunnyside Farms Butter, softened
3 large Raley's Eggs, room temperature
1/4 cup golden raisins, chopped
1/4 cup candied oranges, chopped
1/4 cup dried apricots, chopped
Raley's Powdered Sugar for garnish

Prep: 20 minutes, Stand/Rise: 1 hour, 40 minutes
Cook: 40 to 45 minutes, Serves: 6

1. Stir together all syrup ingredients in a small saucepan; cook over medium-low heat for 10 minutes. Let cool and set aside.

2. Grease a 10 or 12-cup bundt pan with butter or cooking spray. Stir together 3/4 cup flour, sugar, yeast and salt in a large bowl or the bowl of an electric stand mixer. Stir to combine. Add milk and butter; beat at medium speed for 2 minutes or until smooth. Add eggs, one at a time, waiting until each has been fully incorporated to add the next. Add additional 1/2 cup of flour and beat for 2 more minutes at medium-high speed. Stir in remaining flour, then cover and let rest for 10 minutes.

3. Stir in dried fruit, then pour into prepared bundt pan; cover and let rise in a warm place for about 1½ hours or until doubled in size. Preheat oven to 350˚F.

4. Bake panettone for 30 to 35 minutes or until an instant read thermometer inserted into the center of the bread reads about 200˚F. Bread will be golden and should spring back when lightly touched. Immediately pierce the surface of the bread multiple times with a skewer or a long fork.

5. Let cake cool and place on wire rack. Pour hot rum syrup over top, letting it soak in for 15 minutes. Lightly sift powdered sugar over the panettone before serving, if you like.

Nutritional Information:
515 calories, 10 g protein, 11 g total fat (6 g sat.), 83 g carbohydrate, 3 g fiber, 45 g sugar, 115 mg cholesterol, 270 mg sodium, 13 points


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This is not worth baking. Even with they syrup, the bread is so dry, it's inedible. I ended up making bread pudding out of it, it was the only way to use it.

Comment Number: 6756