Panettone
Description
Panettone is a sweet Italian bread that's traditionally eaten at Christmas. This recipe makes 3 fluffy panettone loaves studded with candied fruit.
Ingredients
•
1/3 cup warm water (110 degrees F/45 degrees C)
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2 (1/4 ounce) packages active dry yeast
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4 cups all-purpose flour
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1/2 cup warm milk
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2/3 cup white sugar
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4 eggs
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2 egg yolks
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1 teaspoon vanilla extract
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12 tablespoons unsalted butter
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2 cups candied mixed fruit
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2 1/2 teaspoons grated lemon zest
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2 tablespoons orange zest
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2 tablespoons butter, melted
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1 egg yolk
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1 tablespoon cream
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3 (7 x 4-inch) round paper panettone molds
Directions
1
To make sponge, warm a small bowl by rinsing it with hot water. Pour in warm water and sprinkle 1 package yeast on it. Let stand until yeast has dissolved. Stir in 1/2 cup flour, cover with plastic wrap, and let stand 30 minutes, or until doubled.
2
Sprinkle remaining yeast over warm milk. Let stand until dissolved. Beat together sugar, eggs, egg yolks, and vanilla. Stir in milk-yeast mixture. Add sponge and stir until well incorporated.
3
Combine butter and remaining 3 ½ cups flour until crumbly. Slowly pour in egg mixture and beat on high speed 3 to 4 minutes, until dough is elastic looking and long strands form. Beat in fruit and zests.
4
Turn dough into oiled bowl, cover with plastic wrap, and leave in a warm place to rise until doubled, about 2 to 3 hours.
5
Brush inside of three 7 x 4-inch paper molds with melted butter. Turn dough out onto a lightly floured work surface and knead a few times to deflate.
6
Divide dough into 3 pieces. Roll each piece into a ball and drop into prepared molds; place on a baking sheet about 4-inches apart and cover loosely with plastic wrap. Let rise in a warm place until doubled again, about 2 hours.
7
Preheat the oven to 400 degrees F (200 degrees C). Cut an X in top of each loaf with oiled scissors. Combine egg yolk with cream. Brush tops of loaves lightly with egg wash.
8
Place baking sheet with loaves in bottom 1/3 of preheated oven. After 10 minutes, lower heat to 375 degrees F (190 degrees C). Continue to bake for 30 more minutes; if tops get too brown, cover with foil. Loaves are done when a wooden skewer inserted into centers comes out clean. Cool on wire rack.