3 panettone molds..... For this recipe, you need 3 - 11.5 oz coffee
cans. Line the cans with parchment paper. Here I use cans that I trimmed
the top 3/4 inch.(not necessary) If they are not trimmed, the parchment
paper should not be extending the rim like this picture. Cut out the
bottom liner. All sides should be lined with the parchment paper.
Put milk and water in a cup and heat to lukewarm in a microwave oven.
Sprinkle yeast and stir once or twice. Set it aside until it bubbles.
Meantime mix eggs, sugar, salt in a blender until it becomes creamy.
Add yeast mixture and mix more.
In a bread machine put flour and the egg mixture. Mix with knife.
Do not add butter at this point.
Set the machine to "dough" and let it knead
At the last 7 min of kneading time, Add butter, raisins, candied orange
peel, nuts and lemon zest. Use your hand to help the machine to blend
the ingredients evenly. Let it rise in the machine until it doubles.
Divide the dough into 3 pieces.
Roll each dough to let the air out with a rolling pin.
Roll the dough to shape.
Fold the both ends together.
Cover the dough with the parchment paper. Don't replace the parchment
paper with spray. You will regret. Put it in the can.
Let it rise until doubled.
Cover the three cans with a large sheet of aluminum foil. Since this
recipe requires a large amount of sugar, it tends to burn easily on
Bake at 380°F for the first 20 min and reduce to 375 for the
last 20 min.If you are using an electric oven, put a bowl of boiling
water on the bottom rack. Check the top surface at the last 10 minutes
of baking time. If it looks too dark, reduce heat. Total baking time
is from 35min to 40 min.