KS Quotient
Fairly Easy: Two stage mixing. No hand-shaping required.
Panettone is a much-loved holiday bread throughout Italy and Sicily. According to legend, "Toni's bread" originated in Milan around 1490, when a young man created it to impress his sweetheart's father, a baker. (Some stories say that Toni was the name of the baker, some say it was the name of the suitor.) Since the bread is enriched with eggs and butter and studded with candied and dried fruits, it was once a luxury of the wealthy, but it is now enjoyed in even modest homes at Christmastime.
Modern recipes often call for Fiori di Sicilia (Flowers of Sicily), a potent, deliciously complex extract boasting notes of citrus, vanilla, and almond. Until recently it was hard to find in the United States, but now gourmet shops occasionally carry it, and it can also be ordered from the King Arthur Flour Company (www.bakerscatalog.com). If necessary, a combination of almond, vanilla, and orange extracts can be successfully substituted, as indicated below.
Panettone loaves are traditionally baked in a fairly tall cylindrical pan, but if you don't have one, a soufflé dish makes a satisfactory substitute. While it is not customary to add an icing, I like the festive look and zing of the Powdered Sugar—Lemon Drizzle over the top.
Yield: 1 large round loaf
2¼ cups (11.25 ounces) unbleached all-purpose white flour, plus ¾ cup (3.75 ounces), plus more as needed
1¼ teaspoons table salt
1 teaspoon instant, fast-rising, or bread machine yeast
1 cup plus 2 tablespoons ice water, plus more if needed
Corn oil or canola oil for dough top and baking dish
½ cup granulated sugar
1/3 cup good-quality instant nonfat dry milk (do not use a generic brand)
7 tablespoons unsalted butter, melted and cooled just slightly
2 large eggs, at room temperature
1 tablespoon finely grated orange zest (orange part of the skin)
Generous ½ teaspoon Fiori di Sicilia (Flowers of Sicily) extract (if unavailable, substitute ½ teaspoon almond extract, 1 teaspoon vanilla extract, and 1 teaspoon orange or lemon extract)
1/3 cup plump dark raisins
1/3 cup plump golden raisins
¼ cup diced candied orange peel
Powdered Sugar—Lemon Drizzle, optional
First Rise In a large bowl, thoroughly stir together 2¼ cups of the flour, the salt, and yeast. Vigorously stir in the water, scraping down the bowl sides and mixing until the dough is thoroughly blended. If the mixture is too dry to blend together, stir in just enough more water to facilitate mixing; don't over-moisten. If the mixture is soft, stir in enough more flour to make it firm, but not hard to stir. Evenly brush or spray the top lightly with vegetable oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours.
Second Rise In a medium bowl, lightly whisk together the sugar, dry milk, and butter, then thoroughly whisk in the eggs, orange zest, and extract(s) until well blended. Stir in the raisins and candied orange. Vigorously stir the mixture into the dough until fully and evenly incorporated; this will take several minutes. (If desired, mix using a dough hook and heavy-duty stand mixer on low.) Stir in the ¾ cup flour until completely smooth. The dough should not be batter-like; if necessary, vigorously stir in enough more flour to yield a firm dough, thoroughly scraping down the bowl. Turn out the dough into a well-oiled 8-cup soufflé dish. Spray with nonstick cooking spray and cover with nonstick spray—coated plastic wrap.
Let Rise Using Any of These Methods For a 1½- to 2½-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. Continue the rise until the dough nears the plastic. Remove it and continue until the dough reaches ½ inch above the pan rim.
Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375°F.
Baking Bake on the lower rack for 25 to 30 minutes or until the top is nicely browned. Cover with foil and continue baking for 15 to 20 minutes, or until a skewer inserted in the thickest part comes out with only a few particles at the bottom (or the center registers 205° to 207°F on an instant-read thermometer). Then bake for another 5 to 10 minutes to ensure the loaf is baked through. Cool in the pan on a wire rack for 15 minutes. Run a knife around the sides to loosen the loaf, then transfer it to the rack and let cool at least to barely warm before cutting.
If desired, decoratively top the cooled panettone with the Powdered Sugar—Lemon Drizzle, allowing it to drip attractively down the sides. Let the cake stand for a few minutes until it sets.
Serving and StoringThe loaf slices best when cool. It is good at room temperature or toasted. Cool completely before storing airtight in plastic or in a cake keeper. The bread will keep at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months.