Bauli Panettone with Gelato and Berries

INGREDIENTS
(0 serving)

  • Marinated fruit
  • 1/3 cup golden raisins
  • 1 pint raspberries
  • 1 pint strawberries, sliced
  • 1 pint blueberries
  • . cup CointreauFilling

Filling

1 pint vanilla gelato

Description

Topping

  • Dough
  • 1 package dry yeast
  • . tsp granulated sugar
  • . cup warm water (105* F is ideal)
  • 3 . cups cake flour, divided
  • 7 tbsp butter, unsalted, melted
  • . cup milk
  • . cup granulated sugar
  • . tsp salt
  • 1 large egg
  • 2 large egg yolk
  • 2 tbsp pistachios, chopped
  • Cooking spray

STEP 1

Preheat oven to 375* F. Combine first 5 ingredients in a small bowl; let stand 1 hour. Drain fruit of liquid and reserve juices for finishing the cake.

STEP 2

To prepare dough, dissolve next 3 ingredients in a bowl; let stand 5 minutes. Combine . cup flour and next 7 ingredients in a large bowl; beat at medium speed of a mixer 1 minute or until smooth. Add yeast mixture and . cup flour; beat 1 minute. Stir in 2 . cups flour.

STEP 3

Turn dough out onto a lightly floured surface. Knead until smooth, about 8 minutes; add additional flour to prevent dough from sticking, if need be. Place dough in a large bowl coated with cooking spray. Spray the tops.

STEP 4

Cover and let rise in a warm spot, about 1 1/2 hours. Preheat oven to 375* F. Press two fingers into dough and if pocket remains, the dough has risen enough. Punch dough down; let rest 5 minutes. Divide in half, shaping each into a ball.

STEP 5

Place balls into 2 small coffee cans coated with cooking spray. Cover and let rise 1 hour. Uncover dough. Place coffee cans on bottom rack in oven, and bake for 30 minutes or until browned and loaf sounds hollow.

STEP 6

Remove bread from cans, and cool on a wire rack. Cut into 4 circles. Layer alternately with marinated berries and gelato. Drizzle with reserved juices.