Slow-rise Italian panettone

113

PREP TIME

40 min

TOTAL TIME

1 h 10 min

Serves

12

* PLUS Rising Time, 12-15 hours
Slow-rise Italian panettone

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.


Ingredients

  • 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

Instructions

  • 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.

Shopping Tip:

Order paper panettone baking moulds through Golda’s Kitchen.

Nutrition (per serving)

  • Calories
  • 469,
  • Protein
  • 6 g,
  • Carbohydrates
  • 61 g,
  • Fat
  • 23 g,
  • Fibre
  • 2 g,
  • Sodium
  • 133 mg.