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Prep Time: 0 Minutes Cook Time: 410 Minutes |
Ready In: 410 Minutes Servings: 10 |
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This is a holiday favorite at my home. It's a light and fluffy and super tasty bread that has numerous steps and ingredients but is fun to make, nonetheless. Ingredients:
1 package dry yeast |
1/4 cup warm water (110-115 degrees f) |
1/2 cup flour |
2/3 cup golden raisins |
1/4 cup grappa or brandy |
5 tb. butter, room temperature |
2 eggs |
4 egg yolks |
3/4 cup sugar |
1/4 cup warm water (110-115 degrees f) |
1 tb. vanilla |
4-1/2 to 5 cups flour |
grated zest of 1 orange |
grated zest of 1 lemon |
1/2cup chopped candied citron |
Directions:
1. To make the starter dough, or sponge, dissolve the yeast in 1/4 cup warm water in a bowl.
2. Add 1/2 cup flour and stir to make a very loose dough.
3. Cover the bowl with a towel or plastic wrap and let rise in a warm place for at least 6 hours, or overnight.
4. In another bowl, combine the raisins and grappa, and let them soak for at least 6 hours, or overnight.
5. In a large bowl, combine the butter, eggs, yolks, sugar, 1/4 cup warm water, and vanilla.
6. Drain the soaked raisins in a strainer set over a bowl and press on the raisins with a spoon to extract as much liquid as possible. Set the raisins aside.
7. Add the liquid to the egg mixture.
8. Add the starter dough and mix well.
9. Gradually add the flour, mixing with your hands until a soft dough forms.
10. Transfer the dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Add more flour as needed.
11. Butter a large bowl, place the dough in, and turn it once to coat both sides.
12. Cover with a towel and let rise for 6 hours in a warm place.
13. Butter and flour a panettone mold or other deep mold that is about 6 inches tall and 8 inches wide.
14. Punch down the dough and transfer it onto a lightly floured surface.
15. With your hands, flatten the dough into a large surface.
16. Evenly distribute the orange and lemon zests, raisins, and citron over the dough.
17. Fold the dough in half to enclose the fruit and knead to distribute the fruit throughout the dough.
18. Place the dough in the mold, cover with a towel, and let rise for 45 minutes in a warm place.
19. Preheat the oven to 375 degrees F.
20. Cut an X in the top of the bread with a sharp knife.
21. Bake for 15 minutes.
22. Reduce the heat to 350 degrees F. and continue to bake for 30-35 minutes or until a skewer inserted in the middle of the bread comes out clean. Remove from oven.
23. Place the bread on a rack to cool for 30 minutes before removing it from the mold.
24. Be sure the bread has cooled completely before wrapping for storage.
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