Panettone (is an Italian type of sweet bread originally from Milan (in the local Milanese dialect it is called panetton, pronounced [paneˈtũː]),usually prepared and enjoyed for Christmas and New Year in Western, Southern, and Southeastern Europe as well as in Latin America, Eritrea,Australia, the United Kingdom,the United States and Canada.
Ingredients
Raisins 1.75 oz(1 1/4 tsp)50.7 g
Golden raisins or sultanas. 1.75 oz(1 1/4 tsp)50.7 g
Mixed candied peel 3.45 oz 1 1/4 tsp)100.7 g
Blanched almonds, chopped 1.75 oz(1 1/4 tsp)50.7 g
Grated lemon zest 0.15 oz (1 1/4 tsp)2.7 g0.65
Grated orange zest 0.15 oz (1 1/4 tsp)2.7 g
Lemon juice 1.55 oz (1 1/4 tsp)40.7 g
Orange juice 1.55 oz (1 1/4 tsp)40.7 g9.25
Rum 0.55 oz (1 1/4 tsp)13.7 g
Nutmeg 0.04 oz (1/2 tsp)11.2 g
Bread flour 8 5 oz (1 1/4 tsp)235.7 g
Water 6.45 oz (1 1/4 tsp)188.7 g
Yeast, instant osmotolerant 0.37 oz (1 1/4 tsp)11.7 g
Egg yolks 2.75 oz (1 1/4 tsp)80.7 g
Salt 0.15 oz (1/2 tsp)13.3 g
Sugar 2.75 oz (1 1/4 tsp)80.7 g
Milk solids 0.33 oz (1 1/4 tsp9.7 g2.25
Bread flour 8 04 oz (1 1/4 tsp)235.7 g
Butter, softened 3.25 oz (1 1/4 tsp)94.7 g
PROCEDURE
PREPARE THE MARINATED FRUIT MIXTURE
Combine the raisins, peel, almonds, zest, juice, rum, and nutmeg in a bowl. Cover and allow to marinate several hours; or refrigerate overnight.
MIXING AND FERMENTATION
1. Make a sponge with the first quantity of flour, the milk, and the yeast. Let stand at room temperature for 1 hour.
2. Mix the egg yolks, salt, sugar, and milk powder until well blended.
3. Add the sponge and mix to break it up.
4. Add the last quantity of flour and develop into a dough, about 4-5 minutes at first speed. Do not overdevelop the dough, as it will develop more when the fruit and butter are added.
5. Ferment at room temperature until doubled in size.
6. Drain the marinated fruit. Add the fruit and the butter to the dough, and mix until smooth and well incorporated. Put back into the bowl and let ferment a second time at room temperature until doubled in size.
PAN AND BAKING
1. Have ready a 7-in. (18-cm) paper panettone mold. If such a mold is not available, line the side of a 7-in. (18-cm) buttered cake pan with a double layer of parchment extending about 4 1/2 in. (12 cm) high and tied with a string.
2. Punch down the dough and round it into a smooth ball.
3. Place the dough in the prepared cake tin and press down lightly with the knuckles.
4. Cover and proof at room temperature until doubled in volume.
5. Cut a cross into the top of the dough and brush with melted butter.
6. Bake in a preheated oven at 375°F (190°C). Cover the top of the panettone with foil when golden to prevent excessive browning.
7. Reduce oven temperature to 325°F (160°C). Continue baking until a skewer inserted in the center comes out clean, approximately 1 3/4–2 hours in all.
8. Remove from the oven and brush with melted butter.
9. Once cold, dust the top with confectioners’ sugar, if desired.
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