epicurious5.0
Easy Panettone
Our best panettone recipe, adapted from baker Jim Lahey, employs a long rise for a festive and flavorful holiday bread without much work.
👥 1 Servings⏱️ Prep & Cook: 48h🔥 Cook: 20 min👤 Jim Lahey📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●wooden spoon
- ●oven
- ●baking sheet
- ●knife
📝 Preparation Steps
1
Soak raisins in rum and 2 Tbsp. hot water at room temperature, stirring occasionally, until raisins are plump and most of liquid has been absorbed, ⏱️ 8 hours or overnight.
raisins1 cup
2
Mix flour, sugar, salt, yeast, zest, and vanilla bean in mixer at low speed until combined. Whisk together eggs, tepid water (⅔ cup), and honey in a bowl. With mixer at low speed, pour egg mixture into flour mixture. Increase speed to medium-low and mix to combine. Add 10 ½ Tbsp. softened butter, 1 Tbsp. at a time, mixing until incorporated before adding more. Increase speed to medium-high and mix until dough is smooth and elastic, about ⏱️ 8 minutes.
3
Drain raisins, discarding soaking liquid, then stir together with citron and 1 Tbsp. melted butter. Stir into dough with a wooden spoon.
raisins1 cup
4
Place dough in a large bowl, cover with plastic wrap, and let rise in cold oven with door closed until nearly tripled in volume, 12 to ⏱️ 15 hours.
5
Discard vanilla bean, then sprinkle dough lightly with flour and scrape out onto a lightly floured surface. Sprinkle a bit more flour onto dough. Fold edges into center and place, seam side down, in panettone mold. Cover with a damp kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until dough is just above top of mold, 3 to ⏱️ 5 hours.
6
Preheat oven to 370°F with rack in lower third. Place dough in mold on a baking sheet. Use a serrated knife to score an X across entire surface of dough. Place remaining 1 Tbsp. chilled butter in center of X and bake until a wooden skewer inserted into center comes out slightly moist but not wet, 1 to 1¼ hours. (Panettone will be very dark.)
7
Pierce skewers all the way through panettone (including paper) 4 inches apart and 1 inch from bottom so skewers are parallel. Hang panettone upside down over a large stockpot or between two objects of equal height and cool completely before cutting. Panettone keeps, wrapped tightly in foil in a sealable bag, at room temperature 1 week.
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