yesterday's post (part 1) for Panettone. The recipe is adapted from Carol Field's The Italian Baker. In order to get a good end product, be sure the eggs and butter are room temperature. DO NOT ADD cold eggs or butter to the dough. Disaster will ensue.
You can purchase panettone moulds online or use large empty cans, like I did. 2 pound coffee cans are recommended by Carol Field.
1. Sponge - combine 2 1/2 tsp active dry yeast, 1/3 cup warm water and 1/2 cup all purpose flour
Mix the yeast and the warm water. Let it sit for 10 - 15 minutes until and then add the flour. Wrap with plastic wrap and either let rise until doubled in size 30 minutes or refrigerate until ready to continue. If you refrigerate it, allow it to come to room temperature and rise before proceeding.
2 1/2 tsp active dry yeast
3 T warm water
2 eggs, room temperature
1 1/4 cups all purpose flour
1/4 cup sugar
1/2 stick butter, room temperature
2. Mix the yeast and the water. Let sit for 10 - 15 minutes. Add the sponge mixture to the newly made yeast mixture. Add the eggs, flour and sugar, mixing well with a paddle on an electric mixer. Add the butter and mix until smooth. Cover with plastic wrap and let rise until double in size about 60 - 90 minutes or refrigerate at this point. (If you refrigerate it, allow it to come to room temperature and rise 60 - 90 minutes before proceeding.)
2 eggs, room temperature
3 egg yolks, room temperature
2 T honey
2 tsp vanilla extract
2 tsp orange flower water
1 tsp salt
2 sticks butter, room temperature
3 cups flour + more for kneading
Place the first dough in a mixing bowl. With a paddle, add the eggs, yolks, sugar, honey, vanilla and orange water to the dough. Once smooth, add the butter. Then add the 3 cups flour. Once combined, change paddle to a dough hook and knead for 2-3 minutes. Remove from bowl and knead by hand with additional flour, to make it smooth.
Place dough in a bowl oiled with vegetable oil. Cover with plastic wrap and let rise until tripled in size up to 4 1/2 hours or refrigerate at this point. (If you refrigerate it, allow it to come to room temperature and rise 3 - 4 hours before proceeding.)
I used 2 large clean cans. Melt 4 T butter and paint inside of each coffee can or mould. Line bottom of pan with a piece of parchment and paint with butter. Set pans aside.
1 1/2 cups golden raisins
1 cup chopped candied fruitcake filling minus the large cherries
grated zest of lemon and orange
2 - 3 T flour
Approximately 30 minutes before the Second dough is ready, soak the raisins in water to plump them up. Drain and pat dry with paper toweling.
Cut the dough in half.
Mix the raisins, fruitcake filling, zests and flour.
Pat each half of dough into a rectangle, approximately 12"x8".
Sprinkle 1/4 of the raisin-fruit mixture onto each dough rectangle, leaving 1/2 of the fruit mixture in the bowl.
Take one rectangle of dough and roll up like a jelly roll. Repeat with the other dough.
Pat the log back into a rectangle and divide remaining fruit mixture between the 2 dough slabs. Roll each dough slab into a ball.
Place each ball inside prepared pan.
Slash an X on top of each dough ball.
Cover and set aside. Let rise in a warm place for 2 - 3 hours, until doubled in size.
Once the dough is risen, reslash the X's if needed, spread the top with melted butter and prepare to bake according to the following schedule:
400 for 10 minutes then
reduce heat to 375 and bake for 10 min then
reduce heat to 350 and bake for 10 min then
reduce heat to 325 and bake for 30 minutes
Test the bread, by inserting a cake tester or long skewer into the bread. When it comes out clean (free of batter), the bread is done.
Remove pans from oven and let cool on rack for 15 - 20 minutes.
At this point, remove the panettone from the moulds and place on their sides on clean towels and let cool thoroughly. (According to Carol Field, if the panettone is left to cool on the rack, it will collapse.) I didn't challenge this!
Once cool, slice into wedges and enjoy!