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Panettones

Source of Recipe

From "Martha Stewart's Baking Handbook" by Martha Stewart


Recipe Introduction

"Our version of this traditional Christmas bread calls for an assortment of dried fruits; feel free to include candied citrus peel, whose distinctive, slightly bitter flavor is more characteristic of Italian panettone. If substituting larger fruits, such as apricots, pears, or cherries, chop them finely before using."

List of Ingredients

â—¦ â…“ cup warm water (about 110° F)
â—¦ 2 envelopes (¼ ounce each) active dry yeast
â—¦ 1 pound 5 ounces (about 4 cups) all-purpose flour, plus more for dusting
â—¦ ½ cup warm milk (about 110° F)
â—¦ â…” cup sugar
â—¦ 4 large whole eggs, plus 3 large egg yolks
â—¦ 1 teaspoon pure vanilla extract
â—¦ 1 ½ sticks (¾ cup) unsalted butter, cold, cut into pieces, plus melted butter for bowl, plastic wrap, and molds
â—¦ 1 ¼ teaspoons salt
â—¦ 2 cups mixed dried fruit, such as currants, raisins, and cranberries
â—¦ Finely grated zest of 1 lemon
â—¦ Finely grated zest of 1 orange
â—¦ 1 tablespoon heavy cream


Recipe

In a medium bowl, sprinkle one envelope yeast over the warm water. Stir with a fork until yeast has dissolved, and let stand until foamy, 5 to 10 minutes. Stir in ½ cup flour, and cover the bowl with plastic wrap. Let rise in a warm place until doubled in bulk, about 30 minutes.

Pour warm milk into a small bowl, and sprinkle with remaining envelope yeast. Stir with a fork until yeast has dissolved, and let stand until foamy, 5 to 10 minutes. Meanwhile, in a medium bowl, whisk together sugar, whole eggs, 2 egg yolks, and vanilla. Whisk in milk-yeast mixture.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, salt, and remaining 3 ½ cups flour on low speed until mixture is crumbly. With mixer on low speed, slowly add egg mixture, and beat on medium speed until smooth. Add the water-yeast mixture; beat on high speed until dough is sticky and elastic and forms long strands when stretched, about 9 minutes. Beat in dried fruits and zests. Transfer dough to a buttered bowl, and cover with buttered plastic wrap. Let rise in a warm place until doubled in bulk, about 2 hours.

Generously butter two panettone molds; set aside. Turn out dough onto a lightly floured surface; knead a few times, turning each time, until smooth. Divide dough in half, and knead into balls. Drop balls into prepared molds. Place on a rimmed baking sheet; cover loosely with buttered plastic wrap. Let rise in a warm place until dough reaches just above the top of the mold, 45 to 60 minutes. Meanwhile, preheat the oven to 400° F, with a rack in the lower third.

In a small bowl, whisk together remaining yolk and the cream. Brush tops of dough with egg wash. Using kitchen scissors, cut an X in the top of each ball of dough. Bake 15 minutes. Reduce oven temperature to 350° F; continue baking, rotating sheet halfway through, until panettones are deep golden brown and an instant-read thermometer inserted in the centers registers 190° F, about 45 minutes. (If the tops brown too quickly, tent with aluminum foil.) Transfer baking sheet to a wire rack to cool 15 to 20 minutes. Turn out loaves onto rack to cool completely. Loaves can be wrapped in plastic and kept at room temperature for up to 3 days.

Makes 2 loaves