236
Roberto Caruso
Panettone is an Italian sweet bread is bursting with dried fruit goodness. Serve this triple-tested recipe warm at a holiday breakfast or for dessert.
1 cup sultana raisins
2 tbsp dark rum
3 3/4 cups all-purpose flour
2/3 cup granulated sugar
1/2 tsp salt
1/2 tsp active dry yeast
orange zest, from 1 orange
3 eggs, at room temperature
1 tbsp honey, warmed
2 tsp vanilla
1 1/4 cup unsalted butter, cubed, at room temperature
1/3 cup chopped candied orange peel
1/3 cup chopped candied lemon peel
2 tbsp unsalted butter, melted
STIR raisins with rum and 2 tbsp water in a small microwave-safe bowl. Microwave, uncovered, 1 min. Stir, then cover with plastic wrap and set aside.
COMBINE flour with sugar, salt, yeast and orange zest in the bowl of a stand mixer. Mix, using the paddle attachment, at low speed.
WHISK eggs with 2/3 cup lukewarm water, honey and vanilla. Gradually pour into flour mixture. Increase speed to medium-low. Continue beating, and add 1 1/4 cups butter, 1 tbsp at a time, until blended. Increase speed to medium-high and beat dough until smooth and elastic, about 10 min. (Stand mixer may move around the counter as the beating proceeds.)
REMOVE paddle, keeping dough in bowl. Drain raisins, discarding any liquid. Add to dough along with orange and citron peels and 1 tbsp melted butter. Gently knead fruit and butter into dough until combined. Cover bowl with plastic wrap and let rise in a cold oven until doubled in size, 12 to 15 hours. Note: In the winter, some kitchens are cooler, so the first rise may take at least 24 hours.
REMOVE plastic wrap and lightly sprinkle top of dough with flour. Turn out onto a floured counter. Dust dough with a little more flour. Fold edges into the centre and place seam-side down in same mixing bowl. Cover with a damp kitchen towel (not terry cloth) and let rise at room temperature until doubled in size, about 5 hours.
POSITION oven rack in lower third of oven. Preheat to 350F.
TRANSFER dough onto a floured cutting board. Divide dough into 12 equal portions. (A kitchen scale will make this easier.) Place dough portions in 12 2 1/2-in.-wide paper panettone baking molds, or in an ungreased 12-cup muffin tin. Dough will be about even with the top edges of molds. Brush tops with remaining 1 tbsp melted butter.
BAKE in lower third of oven until a skewer inserted into centre of a panettone comes out clean, 30 to 35 min.
Calories 469, Protein 6g, Carbohydrates 61g, Fat 23g, Fibre 2g, Sodium 133mg.