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Panettone
Most panettone recipes out there take days to prepare but
with this delicious one, you can make your Panettone and
eat it too... on the same day!
Prep Time
30 mins
Cook Time
45 mins
Passive Time
5 mins
Servings: 1 loaf
Ingredients
FRUIT MIXTURE
1 cup dark raisins
1 cup sultanas aka golden raisins
2 tbsp. dark rum
2 tbsp. warm water, to soak raisins
1 cup candied fruits *SEE FOOTNOTE
DOUGH
1 tbsp. active yeast
1 cup warm water (between 105º to 110º)
1/4 cup agave nectar "TIPS & TRICKS #1"
3 1/4 cups unbleached all-purpose flour, or 2 more
tbsp. if needed, plus a little more for work surface and
kneading
2 tbsp. granulated sugar
1 tbsp. lemon zest
1 tbsp. orange zest
1 tsp. ground Himalayan sea salt
3 large free-run eggs, room temperature
1 1/2 tsp. pure vanilla extract
1/2 tsp. pure lemon extract
1/2 cup unsalted butter, room temperature, plus more
for hands, the panettone pan and paper mold
Grapeseed oil for greasing the bowl, as needed "TIPS
& TRICKS #2"
Egg wash (1 egg yolk mixed with 1 tbsp. milk)
Directions
FRUIT MIXTURE
1. In a bowl, combine golden raisins with dark raisins.
Add rum and warm water, stir and let sit for 2 hours.
2. One hour later, add candied fruits, stir and let sit for
the remaining time; stir often so fruits can absorb the
liquid.
DOUGH
1. In the bowl of a stand mixer, combine yeast, warm
water and agave nectar. Let sit for 30 minutes.
2. Meanwhile, in a medium bowl, combine flour, sugar,
lemon & orange zest and sea salt; whisk for 2-3
minutes to incorporate air; set aside.
3. In another bowl, beat together eggs, vanilla and lemon
extract; set aside.
4. With the dough hook attachment, add flour mixture to
yeast and on low speed process until ingredients are
well blended, about 1 ½ to 2 minutes. Add beaten egg
mixture and ¼ cup of butter; process on medium
speed for 2 minutes. Stop, add remaining ¼ cup of
butter and scrape the sides of the bowl. Increase
speed to medium-high and knead dough for 20
minutes, stopping frequently to clean the sides of the
bowl. At the end, if it’s too sticky, add 2 tbsp. flour and
proceed for another 2 minutes.
5. With hands greased with butter, transfer dough onto a
lightly floured work surface. Sprinkle a little flour on
and work the dough, pulling it under to form a ball.
Add half of the fruit mixture with liquid left at the
bottom of the bowl, and keep rotating the dough until
incorporated. Add half of the remaining fruit mixture
and continue with the same technique. It would seem
that there’s not enough dough for the amount of fruits
so spread the dough into a rectangular shape and add
more fruit in the center, folding it over until all the fruit
is used.
6. Form a ball and transfer the dough into a large bowl
greased with grapeseed oil (or other flavorfuless oil).
Cover with plastic wrap lightly oiled followed with a
clean dish towel. Place bowl in a draft-free spot (such
as in the oven with temperature off) and let it rise for
2-3 hours or until it triples in size.
7. Transfer dough to a lightly floured work surface and
with hands greased with butter, knead the dough into
a ball. Place it seam side down in a Panettone paper
mold that is greased as well with butter. Pop it into a
butter-greased Panettone pan, cover with plastic wrap
and a dish towel. Transfer back to the draft-free spot
for 1 to 2 hours or until the dough rises above the top
of the pan then remove it from its spot.
8. Preheat oven to 375ºF.
9. Carefully remove the plastic wrap and gently brush
the top with an egg wash. If desired, sprinkle some
powdered sugar on top. Transfer the loaf to the
preheated oven and bake for 45 minutes or until a
cake tester inserted in the middle comes out moist
but not wet.
10. Turn off the heat and leave the bread in the oven with
the door ajar to prevent it from deflating – 30 minutes
should be sufficient. Let the Panettone cool
completely before serving.
11. To store, wrap the Panettone with plastic wrap and
then with aluminum foil; keeps for 1 week at room
temperature.
Notes
Footnote: To make your own, click on this link... Candied
Fruits Tips & Tricks #1: Check out this great kitchen trick
when handling sticky ingredients... Measuring Honey,
Syrup or Molasses without Sticking Tips & Tricks #2:
Here's a great informative link on cooking oils and others...
Know Your Oils and Their Smoke Points Kitchen Tools:
The Panettone Pan and the Paper Mold can be purchased
in the "SHOP" section of Club Foody
