Ingredients: |
Ingredients: Dough Ingredients
5 cups all-purpose flour, divided, plus a little more as needed
1 tbsp instant yeast
⅔ cup water, warmed to 100-110º
5 large eggs
zest of 1 orange
⅓ cup granulated sugar
2 tsp vanilla extract
1½ tsp sea salt
12 tbsp unsalted butter, room temperature
1 tbsp unsalted butter, cold, for the top of the dough
Fruit and Nuts Ingredients
½ cup dark raisins
½ cup golden raisins
½ cup mixed, diced dried fruit such as apricots, cranberries, dried cherries
¼ cup dark rum
¼ cup hot water
½ cup slivered almonds
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Directions: |
Directions:In the bowl of a stand mixer, stir together 1 cup flour and 1 tbsp instant yeast until blended. Add the water and mix with a spoon until the consistency of thick cake batter. Cover the bowl with plastic wrap and let rise for 45 minutes until doubled in size.
In a small bowl stir the fruit, rum, and water together. Cover with a plate and let soak overnight. Measure the almonds and set the measuring cup on top of the plate so that you don't forget them.
In a separate bowl whisk the remaining flour and salt together until blended.
Transfer the bowl with the dough to the stand mixer fitted with the paddle. On medium speed add the eggs to the dough one at a time, beating until each is incorporated. Next, with the mixer on medium, add the orange zest, sugar, and vanilla.
Set the mixer to low and gradually add about 2½ cups of the flour mixture and mix for about 2 minutes. Scrape the sides of the bowl as necessary. The dough should be very soft and stretchy. With the mixer still on low, gradually add the remaining flour until incorporated.
Switch to the dough hook, and knead the dough on low for 8 minutes, or until the dough is very smooth and elastic. With the mixer still on low, gradually add the butter a few tbsp at a time until incorporated. Continue mixing with the dough hook for 3 minutes, until the dough is silky and shiny. The dough should just barely pull away from the sides of the bow, but not the bottom. If the dough is too sticky, gradually add 1-4 tbsp of additional flour.
Keeping the dough in the stand mixer bowl, pat it into a ball and spray it with cooking spray. Place plastic wrap directly on the dough and refrigerate for at least 8 hours.
On the following day, place the panettone mold on a baking sheet. Drain the fruit.
Turn the dough onto a floured surface and roll it into a 12 by 15 inch rectangle. Spread the drained fruit and almonds evenly over the top. With a rolling pin, roll forcefully over the fruit and nits to embed them into the dough.
Fold the long sides of the dough into thirds (a letter fold), and then fold the bottom half of the rectangle to meet the top, forming a square. Pat the squire into a thickness of about 1½ inches. Bring the corners toward the center to form a ball and pinch the loose ends together. Use your hands to round the ball.
Place the dough, seam side down, into the panettone mold. Cover with plastic wrap and let rise in a warm place for 1½-2 hours, or until dough reaches the edge of the mold.
Preheat the oven to 375º and place a rack in the lower third of the oven.
Use a sharp serrated knife to cut a shallow cross from edge to edge of the top of the dough. Place the cold tbsp of butter in the center of the dough.
Turn the oven down to 325º and bake the panettone for 30 minutes. Tent the panettone with foil and continue to bake for an additional 40-45 minutes, or until golden brown and a thermometer inserted in the side of the panettone, through the paper mold, reads at least 195º
Remove from the oven and allow to cool completely in the paper mold. |
This recipe for Traditional Panettone is from