Panettone

By LoriCaputo

Ingredients

• Place in a small bowl with enough cold water to cover by ½ an inch:
• 1/2 ½ cup golden raisins
• Boil and drain, placing raisins in a medium bowl and add:
• 2 tsp. each citron and candied orange peel
• Sprinkle with and cover and soak 30 minutes or 3 days:
• 3 tbs. rum or simple syrup
• Combine:
• 1 pkg. dry yeast
• 1/2 ½ cup warm milk, 105 – 115 degrees
• Let stand until yeast is dissolved, about 5 minutes, then add:
• 1/2 ½ cup flour
• 1/2 ½ cup bread flour
• 1 tbs. sugar
• Mix by hand until dough comes together. Transfer the sponge to a bowl and cover with plastic, and let rise until doubled 1 ½ hours. Then whisk together:
• 1/3 cup sugar
• 1 egg
• 2 egg yolks
• 1 tsp. vanilla
• 1 tsp. each grated lemon zest and grated orange zest
• 1 tsp. salt
• Add to the sponge as well as:
• 1 cup bread flour
• Mix until the dough comes together and knead 7 minutes, until smooth and elastic. Add:
• 5 tbs. very soft butter.

Preparation

Step 1

Knead until incorporated and smooth. Add raisins and knead just until combined. Dough should be soft/moist. Place dough in a buttered bowl and cover and wrap until doubled, 1 ½ hours. Punch down and roll into a ball, loosely cover and rest 10 – 15 minutes. Place dough in a buttered mould, cover and rise until nearly doubled; about 45 minutes – 1 hour. Preheat oven to 350 degrees, brush dot with butter and bake 45 – 55 minutes.