Panettone
- 1 cup (196 grams) dried apricots, chopped
- ½ cup (72 grams) dried cranberries
- ½ cup (70 grams) raisins
- ¼ cup (48 grams) dark rum
- ¼ cup hot water
- ⅔ cup warm water (105° to 110°)
- ⅔ cup (140 grams) granulated sugar, divided
- 1 teaspoon (3 grams) active dry yeast
- 5 cups plus 2 tablespoons (718 grams) all-purpose flour
- 1 tablespoon (18 grams) honey
- 3 large eggs
- 1 teaspoon (5 grams) vanilla bean paste
- 1 orange, zested
- 2 teaspoons (12 grams) kosher salt
- 10 tablespoons (150 grams) unsalted butter, softened
- 1 tablespoon (15 grams) cold butter
- In a medium bowl, combine apricots, cranberries, raisins, rum, and ¼ cup hot water. Cover and let stand for at least 8 hours or overnight.
- In the bowl of a stand mixer fitted with the paddle attachment, combine ⅔ cup warm water, 1 tablespoon (12 grams) sugar, and yeast. Let stand until mixture is foamy, about 10 minutes. Add flour, honey, eggs, vanilla bean paste, zest, salt, and remaining sugar. Beat at medium-low speed until combined. Add softened butter, 1 tablespoon (15 grams) at a time, beating well after each addition. Increase mixer speed to medium-high, and beat until a smooth and elastic dough forms, about 8 minutes.
- Drain fruit, discarding liquid. Reduce mixer speed to low. Add fruit, beating just until combined.
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover with a tea towel, and let stand in a warm, draft-free place (75°) until puffed, about 2 hours. Transfer dough to refrigerator, and refrigerate for 12 to 15 hours.
- Turn out dough onto a lightly floured surface. Shape into a ball by folding the corners of the dough into the center. Spray a 6-inch panettone mold with baking spray with flour. Place dough, seam side down, into mold. Cover with a tea towel, and let stand in a warm, draft-free place (75°) until dough nearly reaches the top of the mold, 4 to 8 hours.
- Preheat oven to 350°.
- Place panettone on a baking sheet. Using a sharp knife or lame, make a large “X” across top of the loaf. Place cold butter in the center.
- Bake until a wooden pick inserted in center comes out clean, 1 to 1½ hours, covering with foil to prevent excess browning, if necessary. Remove from oven, and insert 2 long wooden or metal skewers into the base of the loaf (about 2 inches from the bottom). Hang the bread, upside down, from a deep stockpot to let cool completely, 30 minutes to 1 hour. (This prevents it from sinking.)
Recipe by Bake from Scratch at https://bakefromscratch.com/panettone/
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