Panettone

Ingredients

• 3.5 cups all-purpose flour
• ¾ cup sugar
• 1.25 cup unsalted butter, softened
• 6 whole large eggs
• 2 teaspoons instant yeast
• ¼ cup whole milk, warmed
• 1.5 cups candied orange peel and dried fruit (raisins, diced)
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 2 tablespoons honey

Instructions

1. 1

   Pour the warmed milk into a small bowl, sprinkle the instant yeast over it, and stir gently until the yeast is completely dissolved and there are no dry particles visible, about 1 minute.

2. 2

   In a large mixing bowl, combine the flour and salt, then whisk together until evenly mixed.

3. 3

   In another large bowl, beat the softened butter and sugar together with an electric mixer on medium speed for 3–4 minutes until the mixture looks pale, fluffy, and lighter in color than when you started.

4. 4

   Add the eggs one at a time to the butter mixture, beating well after each addition until fully incorporated before adding the next egg, about 30 seconds per egg.

5. 5

   Stir the vanilla extract into the egg mixture with a wooden spoon until evenly distributed.

6. 6

   Pour the yeast mixture into the egg mixture and stir with a wooden spoon until combined, about 1 minute.

7. 7

   Add the flour mixture to the wet ingredients in two additions, stirring with a wooden spoon after each addition until a shaggy dough forms with no visible dry flour, about 2 minutes total.

8. 8

   Transfer the dough to a floured surface and knead by hand for 10–12 minutes, pushing the dough away from you with the heel of your hand, folding it back toward you, rotating a quarter turn, and repeating until the dough is smooth, elastic, and springs back slowly when poked.

9. 9

   Place the dough back in the bowl, cover it with a damp kitchen towel, and let it rise in a warm spot (like an oven with the light on) for 2 hours until it has roughly doubled in size and springs back slowly when poked with a finger.

10. 10

    Gently press the dough down to release some gas, then scatter the candied orange peel and dried fruit evenly over the surface.

11. 11

    Knead the dough again for 3–4 minutes, gently folding and turning it to distribute the fruit throughout without crushing the pieces, until the fruit is evenly dispersed.

12. 12

    Shape the dough into a tight ball by pulling the edges toward the center and rolling it gently on the floured surface, then place it seam-side down in a buttered 7-inch panettone mold or tall round cake pan lined with parchment paper.

13. 13

    Cover the mold with the damp towel and let the dough rise again in the same warm spot for 1.5–2 hours until it rises just to the rim of the mold and springs back very slowly when lightly poked.

14. 14

    While the dough is rising for the second time, preheat the oven to 400°F and wait for the indicator light or beep to signal it has fully heated, about 10 minutes.

15. 15

    Once the oven is ready and the dough has finished rising, place the mold in the center of the oven on the middle rack.

16. 16

    Bake for 40–45 minutes until the top is deep golden brown (the color of caramelized honey) and a wooden skewer inserted into the center comes out clean with no sticky dough clinging to it.

17. 17

    Remove the panettone from the oven and let it cool in the mold for 5 minutes, then carefully turn it out onto a wire rack and cool completely, about 2 hours.

18. 18

    Brush the cooled panettone all over with the honey using a pastry brush or clean kitchen brush, coating the entire surface evenly to give it a glossy, finished appearance.

Tools you’ll need

• small bowl
• large mixing bowl (2)
• electric mixer
• wooden spoon
• whisk
• floured work surface
• kitchen towel
• 7-inch panettone mold or tall round cake pan
• parchment paper
• oven
• wire cooling rack
• wooden skewer or toothpick
• pastry brush

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