In small bowl, combine cranberries with Cointreau. Let sit a minimum of 1 hour and up to 1 day.
Meanwhile, combine yeast and milk in large bowl of a heavy stand mixer. Let stand until yeast has dissolved, about 5 minutes. Stir in flour and sugar. Mix on low speed (or by hand) until combined. Transfer dough to a greased bowl, cover with plastic wrap and let rest in warm place about 1 1/2 hours, or until doubled in volume.
In bowl of mixer, whisk together remaining sugar, egg, yolks, orange zest, salt, flour and ground walnuts. Add to dough and mix until dough comes together. Knead by hand for 7 minutes or on low speed with a hook for 4 minutes, until dough is smooth. Knead in butter, oil, cranberries and walnuts just until incorporated (dough will be slightly sticky). Place dough in greased bowl, cover with plastic wrap and let rest in a warm place until doubled in volume, about 1 1/2 hours.
Grease a 26 ounce panettone mould or grease and line six 6 ounce ramekins with
6 inch high parchment paper. Punch the dough down and place in mold or divide into ramekins. Cover loosely with plastic and let rest in a warm place about 1 hour or until doubled in volume.
Brush panettone with yolk mixture and sprinkle with coarse sugar. Top with walnut halves. Bake on middle rack of a 375 F oven, about 45 minutes for a single loaf and 15 minutes for individual loaves or until deep golden and knife inserted in center comes out clean. Unmold and cool completely on rack before serving.
Makes 6 individual panettones.
Contributor: pat ciesla
more bread recipes
christmas menu page
holiday recipes for thanksgiving and christmas
cranberry article with recipes
main dessert recipe page
A classic Italian Christmas recipe refreshed with cranberries and walnuts for holiday cooking
Happy Holiday Cooking to all!
top of page