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!
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 Recipe
DOUGH
- 1 tbsp. active yeast
- 1 cup warm water (between 105º to 110º)
- 1/4 cup agave nectar tips & tricks
- 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
- egg wash (1 egg yolk mixed with 1 tbsp. milk)
Directions
FRUIT MIXTURE
- In a bowl, combine golden raisins with dark raisins. Add rum and warm water, stir and let sit for 2 hours.
- One hour later, add candied fruits, stir and let sit for the remaining time; stir often so the fruits can absorb the liquid.
DOUGH
- In the bowl of a stand mixer, combine yeast, warm water and agave nectar. Let it sit for 30 minutes.
- Meanwhile, in a medium bowl, combine flour, sugar, lemon & orange zest and sea salt. Whisk for 2-3 minutes to incorporate air; set aside.
- In another bowl, beat together eggs, vanilla and lemon extract; set aside.
- With the dough hook attachment, add flour mixture to the yeast and on low speed, process until the ingredients are well blended, about 1 ½ to 2 minutes.
- Add the beaten egg mixture and ¼ cup of butter; process on medium speed for 2 minutes. Add the remaining ¼ cup of butter and scrape the sides of the bowl.
- Increase the speed to medium-high and knead the 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 knead for another 2 minutes.
- With hands greased with butter, transfer the dough onto a lightly floured work surface. Sprinkle a little flour on top and work the dough into a large disk. Add half of the fruit mixture along with the liquid left at the bottom of the bowl, and keep rotating the dough until incorporated - if the dough sticks, add more flour.
- 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.
- Form a ball and transfer the dough into a large bowl greased with grapeseed oil or any other flavorless oil.
- Cover the lightly oiled bowl with plastic wrap followed with a clean dish towel.
- Place the bowl in a draft-free spot such as the oven (temperature off) and let it rise for 2-3 hours or until it triples in size.
- Transfer the dough to a lightly floured work surface and with hands greased with butter, knead the dough into a ball by pulling under.
- Place the dough seam side down in a Panettone paper mold greased with butter. Pop it into a butter-greased Panettone pan, cover with plastic wrap and a dish towel.
- Transfer back to its draft-free spot and let it proof for 1 to 2 hours or until the dough rises above the top of the pan.
- Remove from its spot.
- Preheat oven to 375ºF.
- Carefully peel off the plastic wrap and gently brush the top with an egg wash. If desired, sprinkle on 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.
- 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.
- To store, wrap the Panettone with plastic wrap and then with aluminum foil; keeps for 1 week at room temperature.
Notes
Kitchen Tools: The Panettone Pan and the Paper Mold can be purchased in the "SHOP" section of Club Foody