(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Gourmet Shop Panettone
A brioche, rich bread, studded with fruit, nuts and chocolate. An Italian tradition, feel free to leave out nuts or fruits or just add those that appeal. The main thing it to produce a golden, sweet, eggy bread to break off in hunks with espresso, during many wonderful holiday mornings.Large commercial food service cans, or coffee tins make ideal baking containers. This recipe makes a few small panetonnes or 2-3 larger ones.
1 cup bread flour
2 teaspoons dry yeast
1 cup water (about) to make a batter-like mixture
1 cup candied orange - diced
1 cup raisins (mixed dark and golden)
3/4 cup dried cranberries or cherries
1/3 cup liqueur (Cointreau, brandy, rum) - optional
1/2 teaspoon orange oil - optional
1 teaspoon vanilla
All of 2-hour sponge
2 teaspoons rapid rise yeast
1/2 cup warm water
1/2 cup warm milk
1 tablespoon pure vanilla extract
1/2 teaspoon orange extract
1/2 to 1 cup bittersweet chocolate - in small chunks
2 egg yolks
1/2 cup unsalted butter - softened
3/4 cup sugar
1 /2 teaspoon salt
5-6 cups all purpose flour
Prepare sponge by mixing ingredients together and cover lightly. Let sit for two hours. In a medium bowl, stir fruit with spirits and extracts, cover and let stand.
To make dough, combine the sponge and other ingredients, including almost all the flour, and leaving out the fruit and chocolate to make a soft dough. Once dough is cohesive, allow it to rest for 15 minutes. Knead dough on slow speed of mixer, adding in more flour as required. When the dough is almost finished kneading, fold in the fruits and chocolate. More flour will be required once the fruit goes in as it moistens the dough. Let dough rest once again for a few minutes. Shape it into a large ball, place it in a greased bowl, and insert the entire bowl into a large plastic bag. Allow to rise for 1 hour. Gently deflate and allow to rest for 15 minutes.
Divide dough into portion sizes you require. I suggest 1 and 2 pound coffee cans for small and medium panetonnes. Just make sure cans are not filled more than 1/2 the volume of the baking container as the batter rises. Cover baking container(s) with plastic bags. Allow to rise until almost doubled, anywhere from 45-90 minutes. If you have to slow this down (and bake in early morning), refrigerate the tins.
Preheat oven to 375 F.
Brush liberally with melted butter and/or egg wash. Sprinkle with coarse or regular sugar. Place containers on a cookie sheet and place in the over. Reduce heat immediately to 350 F. Bake until well-browned (35 to 50 minutes - depending on size).
Remove from pans and cool on a rack. Makes 4-5 small, or 3 medium panetonne.
Big sheets of cello can be obtained from florists. Also, check out Pier 1 imports for shrink-wrap gift cello and other supplies.
© This is a Marcy Goldman/BetterBaking.com original recipe
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