Panettone

Udah lama juga pengen nyoba bikin panettone tapi agak-agak khawatir gagal, soalnya kan bentuk rotinya menjulang ke atas gitu.. takutnya bagian tengah tidak matang. Tapi ternyata sukses tuh.. walaupun prosesnya jauh lebih lama daripada membuat roti manis biasa tapi dijamin tidak akan menyesal... rotinya empuk dan rasanya gurih karena menggunakan banyak telur dan butter. Resep asli dari "Bread" by Ingram and Shapter.

3 1/2 C bread flour
1/2 tsp salt
1 T instant yeast
1/2 C warm milk
2 eggs
2 egg yolks
1/3 C sugar
2/3 C butter, softened
1 C raisin
melted butter, for brushing.

1. using a double layer of parchment paper, line and butter a 6-inch deep spring form pan. Leave 3 inches of paper above the top of the pan.
2. In a large mixing bowl combine 1 C of the flour and the yeast. Add the whole eggs, salt, sugar and milk. Beat with an electric mixer on low to medium speed to make a thick batter. Cover and let in a warm place for 30 minutes.
3. Add the egg yolk, butter and the remaining of flour. Place in a lightly oiled bowl, cover with plastic wrap and let rise for 2-3 hrs or until double in bulk.
4. Punch down the dough and turn out onto a lightly floured surface. Gently knead in the raisins. Shape into a ball and place in the prepared pan. Cover with plastic wrap and let rise for about 1-2 hr.
5. Preheat the oven to 375F. Brush deh surface with melted butter and cut a cross in the top using a sharp knife. Bake for 20 minutes, then reduce the oven temperature to 350F. Brush again the top with butter and bake for another 30 minutes.
Cool in the pan for 10 minutes, then turn out onto a wire rack to cool.