It’s no secret around here these days that I’ve made a complete 360 with regard to my feeling on yeast, doughs and all things in the bread family. Once a hater of anything that involved working with yeast, required me to knead or get my hands sticky with dough. I’m a convert which you all know by now after the amount of bread that’s been pumping out of the Babbles’ kitchen lately. So you can imagine how excited I was when I saw that the December Daring Bakers’ challenge was bread!
The December 2012 Daring Bakers’ challenge was hosted by the talented Marcellina of Marcellina in Cucina. Marcellina challenged us to create our own custom Panettone, a traditional Italian holiday bread! Truth be told, I’ve never tried panettone before. I’ve seen the boxes on shelve in stores come Christmas each year but I’ve never had the urge to buy one. I have viewed the panettone somewhat like fruitcake. I don’t care for fruitcake at all so I figured I wouldn’t like panettone either. Now, I wish I had tried it sooner!
For my version, I stuck pretty close to the recipe that was given to us as a guide. Having never had panettone before, I didn’t want to screw it up. I filled mine with lemon and orange zests, chocolate chips and candied orange peels but left the dough recipe alone. The dough is fragrant thanks to honey, lemon extract and orange extract. This recipe is something that will take you two days to make but it’s mostly hands off time. A lot of time is spent waiting for the dough to rise multiple times. Mine didn’t turn out quite as tall as I would have liked but that didn’t effect how wonderful it tasted in the least. Despite the time this bread takes, it’s well worth the effort. The result is a tender bread filled with citrus notes that is perfect for breakfast, an afternoon snack or a little treat after a meal.
I submitted this bread to YeastSpotting!
A traditional Italian holiday bread, this panettone is filled with chocolate chips and candied orange peels.
- 2 1/4 teaspoons active dry yeast
- 1/3 cup warm water
- 1/2 cup unbleached all purpose flour
- 2 1/4 teaspoons active dry yeast
- 3 tablespoons warm water
- 2 large eggs, at room temp
- 1 1/4 cup unbleached all-purpose flour
- 1/4 cup sugar
- 1/2 cup unsalted butter, at room temp
- 2 large eggs
- 3 large egg yolks
- 2/3 cup sugar
- 3 tablespoons honey
- 1 tablespoon vanilla extract
- 1 teaspoon orange extract
- 1 teaspoon lemon extract
- 1 teaspoon salt
- 1 cup unsalted butter, at room temp
- 3 cups unbleached all-purpose flour; plus up to 2/3 cup for kneading
- 1 cup chocolate chips
- 1 cup candied orange peel
- Grated zest of 1 orange
- Grated zest of 1 lemon
- 2 to 3 tablespoons unbleached all-purpose flour
- Mix the yeast and water in a small bowl and allow to stand approximately 10 minutes until creamy. Mix in the flour. Cover with plastic wrap and allow to double in size for about 20 to 30 minutes.
- In the bowl of a stand mixer, mix together the yeast and water. Set aside for 10 minutes. Add the sponge, eggs, flour and sugar using the paddle attachment. Add in the butter and mix to form a smooth, even dough.
- Cover with plastic wrap and allow to rise until doubled in size, an hour to an hour and 15 minutes.
- To the risen dough, mix in the eggs, egg yolks, sugar, honey, vanilla, lemon and orange extracts, and salt. Next, mix in the butter until smooth.
- Slowly add the flour and mix to incorporate. At this stage the dough will look like cookie dough. Replace the paddle with the dough hook and knead for about 2 minutes.
- Turn out the dough out of the mixing bowl and knead it on a well-floured surface until it just begins to hold its shape. Don’t knead in too much flour but you may need as much as 2/3 cup however, be careful not to add anymore than needed because the excess flour will affect the finished product.
- Oil a large bowl and place the dough inside to rise again. Cover the bowl with plastic and allow the dough to rise until it has tripled in size. This can be done in a warm place for 2-4 hours or you can allow the dough to rise in a warm place for 2 hours and then refrigerate overnight.
- Combine all your filling ingredients and mix well. Set aside.
- Cut the dough ball in half. Press one half of the dough into a large oval shape and sprinkle 1/4 of the filling mixture over the dough. Roll it into a log shape. Press this log into a large oval again and sprinkle another 1/4 of the filling evenly over and roll into a log. Repeat this process with the second half of the dough.
- Shape each into a ball and place them into two panettone papers.
- Cut an X into the top of each panettone and allow to double in size, uncovered. *Rising time will vary according to method of the second rise. If it has been in the refrigerator it could take 4 hours or more. If it has been rising in a warm place it should double in about 2 hours.
- Preheat oven to 400 degrees.
- Just before baking, carefully cut the X in the top of the dough again being careful not to deflate it and place a pat of butter in the X.
- Place your panettoni in the oven and bake for 10 minutes
- Reduce the heat to 350°F and bake for another 10 minutes
- Reduce the heat again to 325°F and bake for 30 minutes until the tops are well browned and a skewer inserted into the panettone comes out clean.
- Gently remove panettone from the oven and lie your panettoni on their side cushioned with rolled up towels. Turn gently as they cool. Allow to cool completely.
Time does not include time for rising.
Adapted from The Italian Baker by Carol Field