I made this bread for the first time for Christmas brunch this year. It was intimidating since it takes 2-3 days in total to make and I read horror stories about it not rising or baking. But it turned out amazing! It's going to be a new tradition. I couldn't find a Panettone mold so I searched Google for other options. Some said to use a large Foldger's coffee can. Not helpful. Another said she bakes it in an angel food cake pan. I have that! It baked through and had a nice crust without getting dry.
A recipe for Panettone, Italian Christmas bread, with a brioche-like dough infused with a vanilla bean and studded with rum-soaked raisins and candied orange peel.
Preparation
Day 1 AM: Soak the raisins
Day 1 PM: Prepare the dough
Overnight: Rise 12-15 hours
Day 2 AM: Second rise
Day 2 PM: Bake
Ingredients
1 cup raisins
2 tablespoons light rum
2 tablespoons hot water
3¾ all-purpose flour
⅔ cup granulated sugar
½ teaspoon active dry yeast
½ teaspoon salt
¼ teaspoon lemon zest
½ vanilla bean, split in half lengthwise
3 eggs, at room temperature
⅔ cup tepid water
1 tablespoon honey
10½ tablespoons unsalted butter, well softened
1 tablespoon unsalted butter, melted
1 tablespoon unsalted butter, chilled
⅔ cup candied citron in ¼-inch pieces
Directions:
1. In a small bowl, combine the raisins with the rum and 2 tablespoons of hot water. Allow to soak at room temperature, stirring occasionally, until the raisins are plump and most of the liquid has been absorbed, at least 8 hours or overnight.
2. In a stand mixer fitted with a paddle attachment, mix together the flour, sugar, yeast, salt, lemon zest and vanilla bean on low speed until combined. In a medium bowl, whisk together the eggs, tepid water and honey. With the mixer on low speed, pour the egg mixture into the flour mixture. Increase the speed to medium-low and mix until all of the ingredients are combined. Add the softened butter, 1 tablespoon at a time, mixing until incorporated before adding more. Increase the speed to medium-high and beat until the dough is smooth and elastic, about 8 minutes.
3. Drain the raisins, discard the soaking liquid, and stir together with the candied citron and 1 tablespoon of melted butter. Stir this mixture into the dough with a wooden spoon.
4. Place the dough in a large bowl, cover with plastic wrap, and let rise in a cold oven with the door closed until it has nearly tripled in volume, 12 to 15 hours.
5. Locate and discard the vanilla bean, then sprinkle the dough lightly with flour and scrape out onto a lightly floured surface. Sprinkle a bit more flour onto the dough, then fold the edges of the dough in towards the center, forming a loose ball. Create a hole in the middle of the ball so that it looks like a giant doughnut.
6. Lightly butter the bottom of an angel food cake pan. Carefully place the dough into the pan. Cover with a damp kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature for 3 to 5 hours.
7. Preheat oven to 370 degrees F.
8. Bake until a toothpick inserted into the center comes out slightly moist but not wet, 60 minutes (the panettone will be brown on the outside).
9. Remove from the oven and carefully turn upside down onto a pretty plate or cake plate. Let it cool completely before cutting. To store the panettone, wrap tightly in plastic wrap, then either place in a resealable plastic bag, or wrap again in foil. The bread will keep at room temperature for up to 1 week.
(original recipe from Jim Lahey of Sullivan Street Bakery, originally printed in Gourmet, December 2008)
http://www.browneyedbaker.com/panettone-recipe/
Day 1 PM: Prepare the dough
Overnight: Rise 12-15 hours
Day 2 AM: Second rise
Day 2 PM: Bake
Ingredients
1 cup raisins
2 tablespoons light rum
2 tablespoons hot water
3¾ all-purpose flour
⅔ cup granulated sugar
½ teaspoon active dry yeast
½ teaspoon salt
¼ teaspoon lemon zest
½ vanilla bean, split in half lengthwise
3 eggs, at room temperature
⅔ cup tepid water
1 tablespoon honey
10½ tablespoons unsalted butter, well softened
1 tablespoon unsalted butter, melted
1 tablespoon unsalted butter, chilled
⅔ cup candied citron in ¼-inch pieces
Directions:
1. In a small bowl, combine the raisins with the rum and 2 tablespoons of hot water. Allow to soak at room temperature, stirring occasionally, until the raisins are plump and most of the liquid has been absorbed, at least 8 hours or overnight.
2. In a stand mixer fitted with a paddle attachment, mix together the flour, sugar, yeast, salt, lemon zest and vanilla bean on low speed until combined. In a medium bowl, whisk together the eggs, tepid water and honey. With the mixer on low speed, pour the egg mixture into the flour mixture. Increase the speed to medium-low and mix until all of the ingredients are combined. Add the softened butter, 1 tablespoon at a time, mixing until incorporated before adding more. Increase the speed to medium-high and beat until the dough is smooth and elastic, about 8 minutes.
3. Drain the raisins, discard the soaking liquid, and stir together with the candied citron and 1 tablespoon of melted butter. Stir this mixture into the dough with a wooden spoon.
4. Place the dough in a large bowl, cover with plastic wrap, and let rise in a cold oven with the door closed until it has nearly tripled in volume, 12 to 15 hours.
5. Locate and discard the vanilla bean, then sprinkle the dough lightly with flour and scrape out onto a lightly floured surface. Sprinkle a bit more flour onto the dough, then fold the edges of the dough in towards the center, forming a loose ball. Create a hole in the middle of the ball so that it looks like a giant doughnut.
6. Lightly butter the bottom of an angel food cake pan. Carefully place the dough into the pan. Cover with a damp kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature for 3 to 5 hours.
7. Preheat oven to 370 degrees F.
8. Bake until a toothpick inserted into the center comes out slightly moist but not wet, 60 minutes (the panettone will be brown on the outside).
9. Remove from the oven and carefully turn upside down onto a pretty plate or cake plate. Let it cool completely before cutting. To store the panettone, wrap tightly in plastic wrap, then either place in a resealable plastic bag, or wrap again in foil. The bread will keep at room temperature for up to 1 week.
(original recipe from Jim Lahey of Sullivan Street Bakery, originally printed in Gourmet, December 2008)
http://www.browneyedbaker.com/panettone-recipe/
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