PANETTONE YUMMY! Panettone is the most traditional sweet you can enjoy during Christmas holidays in Italy, made as brioche-like dough infused with a vanilla bean and studded with rum-soaked raisins and candied orange peel. 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 1 tablespoon unsalted butter, melted 1 tablespoon unsalted butter, chilled ⅔ cup candied citron in ¼-inch pieces Preparation In a bowl, combine the raisins with the rum and 2 tablespoons of hot water. Allow to soak at room temperature, until the raisins are plump for at least 8 hours. In a stand mixer fitted with a paddle attachment, mix 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 food processor, pour the egg mixture into the flour mixture, then add the butter and beat until the dough is smooth and elastic. Now, 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. Put the dough in a large bowl, cover with plastic wrap, and let rise in a cold oven for 12 to 15 hours. Locate and discard the vanilla bean, then sprinkle the dough lightly with flour and scrape out in a lightly floured surface. Fold the edges of the dough in towards the center and place, seam-side down, into the panettone mold. Cover with a damp kitchen towel and let rise in a draft-free place at warm room temperature for 3 to 5 hours. Put the dough-filled panettone mold on a baking sheet. Use a very sharp serrated knife to score an “X” across the entire surface of the dough. Place the 1 tablespoon chilled butter in the center of the X and bake until a wooden skewer inserted into the center comes out slightly moist but not wet, 60 to 75 minutes. Remove from the oven and pierce 12-inch metal or wooden skewers all the way through the panettone (including the paper) 4 inches apart and 1 inch from the bottom so the skewers are parallel. Hang the panettone upside down over a large stockpot and 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.
Posted on: Thu, 18 Dec 2014 21:08:16 +0000