- All-Purpose Flour
- Candy Citrus Peel
- Dark Raisins
- Unsalted Butter
- Vanilla Extract
- Pinch Of Salt
- Some Yeast
- Tablespoon Of Sugar
You’ll need some all-purpose flour, some sugar, eggs, some candy citrus peel, dark raisins, golden rains in some soft unsalted butter water milk vanilla extract orange a lemon pinch of salt and some yeast now quick heads up. I really hesitated making this recipe for you only because it is a very long process it’s not difficult but it’s very long and needs to rise from many many hours which you’re going to see and I just want to point out really quickly there are no substitutions for this recipe so I know I’m going to get a lot of questions can I substitute the yeast you cannot substitute yeast you cannot substitute anything besides the dried fruit if you want to use you know cranberries you can use that if you want to use any kind of dried fruit that’s completely up to you but besides that everything else you cannot substitute so I don’t want to here okay in this little bowl I’m going to put in my milk and my water and the milk and water or about 115 degrees and you want to make sure they’re nice and warm so the yeast will activate and now in here.
I’m going to sprinkle in some yeast and this is just whoops how many ounces is this this is 1/4 of an ounce a bag just sprinkle that all over the top and I’m not going to mix this.I’m not going to do anything to it.I’m just going to let it sit for 5 minutes or until it starts to become a little bit foamy and I’ll show you the next step after a few minutes my you started to foam up which now looks great now to this.I’m going to add in a few tablespoons of flour and what we’re looking to do here is to make a really thick almost custard like consistency and also a tablespoon of sugar.I’m just going to whisk this together.I’m trying to make what you want to do is have like almost thick thick cream consistency and that’s gonna be like your starter of your dough don’t ask.
I’m going to do is I’m going to cover this with plastic wrap you want to put this somewhere warm until it’s doubled in volume now you must remember when you make panettone you want to crank up the heat because your house or wherever you’re making this needs to be at least 74 degrees Fahrenheit because the trick to making panettone is to really let it rise well and let it rise for a long time so if,your house is cold it’s not going to rise if it doesn’t rise it’s not going to come out big light beautiful gold and it’s going to be really short really dense and you don’t be able to play football with it but you’re not gonna be able to eat it so this is going to go somewhere warm for about 30 minutes until it’s doubled.
I’m going to put in my eggs sugar pinch of one that’s so much a pinch but splash a vanilla extract that looks great and then I’m going to zest in the cest of a large orange it’ll be about a tablespoon of orange zest and the same of the lemon that looks fantastic it smells great now. I’m just going to use my little hand whisk here and wit this together now looks fantastic smells great already now to this we’re going to add in our starter which is the first batter that we’ve let rise I’m just going to put this right in and it’s almost it has the texture of like cottage cream or cottage cheese that’s what you’re looking for perfect now this is just going to go under here because you want the dough attachment to do all the work for us okay oh well we’re going to start adding in our flour now that my flour is fully incorporated and make sure you want to scrape the sides of your bowl to make sure everything’s well mixed.
5I’m going to add in my salt in my unsalted butter that’s a room temperature very important now I’m going to crank the heat up to medium-high and I’m going to let this mix for I’m going to say about five minutes or so and I’ll show you what it looks like my doll looks perfect and I’m going to just turn the speed down to medium-low.I’m going to add in my dried fruits and candy citrus peel just mix down so it’s incorporated not very long that’s fine because now.I’m going to work this by hand for just a few minutes now the dough is going to be sticky but you want that because if,you start with a really thick sort of heavy dense dough you’re gonna end up with a really really heavy punic doughnut don’t want that so you’re going to end up with some sticky dough that’s fine because once we work it it is going to be perfect put it on some a floured surface.now flour the top and you also want to have a bowl on standby that you I just oiled it with some vegetable oil and now we’re just going to very patiently need this together or just a few minutes.
We’re going to put this into the oil Bowl now.I’m going to do is take a bit more vegetable oil put on top just smear it so it doesn’t form a crust now all.I’m going to do is wrap this tightly and you’re going to let this rise for about two to three hours to four hours and depending how long it takes until this triples in volume not doubles but triples very important so keep it somewhere warm and little rise my panettone has just about tripled in size it looks fantastic now this is a panettone mold.I order these online because they’re kind of difficult to find in just a regular supermarket or store if you don’t have one you can use an 8 inch cake pan does it’s the same exact thing but this will look more like a traditional panettone okay so onto your surface here you want to make sure it’s well floured because this is going to be sticky but see how see all those bubbles you see that that’s fantastic that’s really really exactly what you’re looking for if it’s going to be light it’s going to be fantastic and that that’s how much we’re going to work it that’s it you kind of just want to pull it together and this is going to go inside your mold okay now.
When you bake it that’s amazing it smells incredible already and we haven’t even baked it yet just going to fix this part now all.I’m going to do to this is brush it with some egg wash which is just egg beating with a little bit of cream or milk or water and I’m going to put this into a preheated oven 350 degrees for about 35 to 40 minutes or until it’s beautiful lightly golden and you insert a toothpick or a dried piece of spaghetti in there’s no white batter means it’s done and then.we’re gonna let it cool before we serve it my panettone baked for about 45 minutes and it’s perfect it smells like the most amazing bakery in the world in here right now so all. I’ve done is take off the little wrapper and I’m going to cut right into it it’s going to be delightful but I can’t even begin to describe the smell it’s so look at that first of all.I still see me can you see that look at the fluffiness can you see that it’s not dense it’s four so it’s still warm I have cottages I gotta stop talking it is like so soft like don’t air delicious.