It is a little work, but tastes so much better out of the oven rather than out of the box.
1/2 cup diced candied orange peel
3/4 cup dried cherries
3/4 cup golden raisins
3/4 cup diced dried apricots
1/2 cup sugar
1 tablespoon active dry yeast
3 1/2 cups all-purpose flour
1 1/4 teaspoons salt
2-quart glass jar
If you're giving this mix to a nut lover, add 1/4 cup toasted pine nuts in place of some of the dried fruit.
Prep 30 min
Inactive Prep 2 hr 0 min
Cook 55 min
Total: 3 hr 25 min
Empty the Holiday Panettone mix into a bowl. Heat 1 cup whole milk, 1 stick butter, 1/4 cup honey and 2 tablespoons grated lemon zest to 120 degrees in a saucepan; stir into the mix. Mix in 2 lightly beaten eggs and 1 teaspoon vanilla extract; cover and let rise until doubled in size, about 1 hour. Butter two 5-by-9-inch loaf pans or two empty 10-ounce coffee cans and line with parchment paper. Add the dough; cover and let rise 1 hour. Bake at 350 degrees until a toothpick inserted in the middle comes out clean, about 55 minutes. Cool before slicing.
The Florida Conference of The United Methodist Church
450 Martin Luther King, Jr. Avenue
Lakeland, FL 33815
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