Panettone Recipe

 

By Angela McGowan

I had planned to make panettone yesterday. I hadn’t yet researched it, and didn’t realize most recipes take several days and a special order panettone mold that would take a week to arrive. I kept searching and found several recipes that said you could use cake pans instead of the special mold. Making this bread wasn’t nearly as difficult as I thought. The smell was amazing, and the taste and texture was so much better than anything you find in the stores baked who knows how long ago.

Yield: Serves 4

Panettone Recipe

Ingredients:

Fruit:

• 1/2 cup seedless golden raisins
• 1/2 cup seedless dark raisins
• 1/2 cup currants
• 1/2 cup dried cranberries
• 3/4 cup vermouth, or orange juice

Poolish:

• 1/2 cup sour cream, at room temperature
• 2 teaspoons yeast
• 3/4 cup all-purpose white flour

Final Dough:

• 11 tablespoons unsalted butter, softened
• 1/3 cup sugar
• 2 teaspoons vanilla extract
• 2 large eggs, at room temperature
• 4 egg yolks, at room temperature
• 1/2 teaspoon fine sea salt
• 3-4 cups all-purpose white flour (I used 3 cups)
• the zest of 1 orange
• the zest of 1 lemon

Directions:

1. Combine fruits and warmed wine or juice in a bowl. Let fruits absorb liquid overnight. For a shortcut, add fruits and vermouth or juice to small saucepan. Bring to a boil remove from heat. Spread over a baking sheet to cool.

2. Make poolish by combining sour cream and yeast in a medium bowl. Add flour and stir, about 100 strokes. Cover with plastic wrap and put in a warm (74-80° F) draft free place for 1 hour.

3. Combine butter and sugar in stand mixer and beat with paddle attachment until smooth, about 1 1/2 minutes. Add poolish, eggs, egg yolks, salt, vanilla and beat on medium for 5 minutes. Then gradually add 1 cup of flour. Switch to your dough hook and add 2 cups of flour and knead on medium speed for 10 minutes. Add orange and lemon zest. Drain fruit well by squeezing it and add to bowl. Knead 2 minutes more. Turn dough onto work surface and knead by hand about 1 minute to make sure the fruits are well incorporated.

4. Shape the dough in a ball and place in a well-buttered large bowl. Cover with plastic wrap and place in a warm (74-80° F) draft-free place until it doubles in size. (This took me 2 1/2 hours.)

5. Take a 10-inch spring form pan and butter it well. Turn the dough into the pan and press it down. Allow the dough to double in size again. (This took about 1 1/2 hours for me.)

6. Preheat oven to 400 degrees. Bake at 400 degrees for 20 minutes. Place foil loosely on the bread and bake for another 25 minutes, for a total of 45 minutes total baking time. Bread is done when a toothpick is inserted in the middle and it comes out clean. Cool on wire rack 20 minutes. Un-mold and cool completely before serving.

Make 1 round 10-inch loaf.

Panettone Recipe 2022-01-25T00:25:00-08:00 Rating: 4.5 Diposkan Oleh: Admin