PANETTONE



Ingredients

180 ml (3/4 cup) water
3 egg yolks
2 eggs
1 orange, finely grated zest
1 lemon, finely grated zest
10 ml (2 tsp) vanilla extract
490 g (3 1/4 cups) unbleached all-purpose flour
105 g (1/2 cup) sugar
15 ml (1 tbsp) instant yeast
5 ml (1 tsp) salt
115 g (1/2 cup) unsalted butter, softened
225 g (1 1/2 cups) of a mixture of dried fruit (raisins, cranberries and cherries)
60 ml (1/4 cup) brown rum

Preparation:

In a bowl, whisk together water, egg yolks, eggs, zest and vanilla.
In a stand mixer using the kneading hook, mix the flour, sugar,
yeast and salt.
Add liquid ingredients and mix until dough begins to form.
Stir in butter and knead dough for 5 minutes.
The dough will be soft and very sticky.
Place dough in a clean, lightly oiled bowl.
Cover with lightly oiled plastic wrap.
Leave to rise in a warm, moist place for 1 hour and 30 hours.
In another bowl, rehydrate the fruit with the rum, while the dough rises,
stirring a few times.
Add fruit and rum to the dough.
Mix to distribute.
Pour the dough into a paper panettone panettone about 18 cm in diameter.
Place on a baking sheet and let rise, uncovered, in a place
warm and moist for 1 hour and 15 minutes or until the dough is puffed up and protrudes from the mould.
Place the grill in the centre of the oven. Preheat the oven to 350 degrees Fahrenheit.
Bake for 40 minutes or until a wooden skewer inserted in the centre of the
the dough comes out clean.
When out of the oven, insert two long skewers parallel to the base of the panettone
to cross the mould from edge to edge.
Hang the panettone upside down, in a saucepan deep enough for the panettone
does not touch the edges or the bottom, making it hold with the skewers.
Allow to cool completely.
The panettone can be kept for 1 week under a bell at room temperature.