Chef John's Panettone
Description
Panettone is a sweet, slightly citrusy Italian Christmas bread made with yeast and filled with rum-soaked dried fruit. Makes a great holiday baking project!
Ingredients
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1/2 cup all-purpose flour
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1/4 cup cold water
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1/4 cup sourdough starter
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1/2 cup golden raisins
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1/2 cup dried cherries, quartered
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1/2 cup diced dried pineapple
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1/4 cup rum
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1/4 cup warm water
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1 (1/4 ounce) package active dry yeast
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2 large eggs
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1/3 cup white sugar
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2 tablespoons white sugar
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1 1/2 teaspoons vanilla extract
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1 tablespoon freshly grated lemon zest
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1 tablespoon freshly grated orange zest
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2 1/2 cups all-purpose flour
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1 1/4 teaspoons fine salt
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6 tablespoons butter, at room temperature
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1 large egg
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1 tablespoon water
Directions
1
The day before baking, mix flour, cold water, and sourdough starter together in a bowl. Cover and leave out at room temperature, 8 hours to overnight.
2
At the same time, combine raisins, cherries, and pineapple in a separate bowl. Stir in rum. Let fruit soak, tossing occasionally, 8 hours to overnight.
3
Pour warm water into large bowl of a stand mixer fitted with a dough hook attachment. Add yeast and let dissolve for 10 minutes. Add eggs, 1/3 cup plus 2 tablespoons sugar, vanilla extract, orange zest, and lemon zest. Whisk together. Scoop in the panettone starter. Add flour and salt.
4
Knead until dough is very smooth and elastic, about 10 minutes. Stop and scrape down the sides if needed. Add butter; knead until butter is completely mixed in and dough is soft and somewhat sticky, about 5 minutes. Transfer to your work surface.
5
Toss and fold your dough into a rough ball shape using wet fingers and a bench scraper. Transfer dough back to the bowl. Cover and let rise until doubled, about 3 hours.
6
Transfer dough back to your work surface and shape into a rough ball. Place into a resealable plastic bag. Refrigerate, 8 hours to overnight.
7
Remove dough from the bag and press out into a flat rectangle. Sprinkle with flour and roll out to at least 1/2-inch thickness. Spread the dried fruit all over the surface. Roll dough up into a log, sealing in the fruit. Roll both ends of the log toward the middle and smooth it over into a ball.
8
Place dough ball into a short, wide paper panettone mold. Cover with plastic wrap and let rise until dough is at least 2/3 of the way up the sides, 3 to 4 hours.
9
Preheat the oven to 350 degrees F (175 degrees C).
10
Mix egg and water together and brush mixture on top of the panettone. Cut 2 slits crosswise on top.
11
Bake in the preheated oven until beautifully browned, 40 to 45 minutes. Poke 2 skewers through either side of the panettone and flip it over into a panettone hole or a Dutch oven. Let cool upside-down for 2 hours.
12
Pull out the skewers and slice into pieces.