Studded with fruit, this Easy Panettone bread recipe is a must have during the holiday season.
Prep Time5 hourshrs30 minutesmins
Cook Time30 minutesmins
Rise Time:8 hourshrs
Course: Baking, Bread
Keyword: brioche, pannetone
1 bread pan
1/3cupwarm waterabout 110 degrees
2 1/4teaspoonsactive dry yeastnot rapid rise
2 1/3cupssuper fine pastry flour or cake flour
8ouncesunsalted buttercut into 1 inch cubes, at room temperature
Add the raisins, cherries, bourbon and 1/4 cup water to a bowl. Soak for 1 hour or longer.
Whisk the water and yeast in a small bowl. Let stand for 10 minutes until completely dissolved. Set aside
In the bowl of a stand mixer fitted with a dough hook, sift together the pastry flour, all-purpose flour, sugar and salt.
Turn the mixer on low and add the eggs to the bowl 1 at a time beating well after each addition.
Slowly add the yeast and continue beating at low speed for 5 minutes.
Stop the mixer and scrape down the sides of the bowl. Turn the mixer on low and beat for an additional 5 minutes.
Add the butter cubes 1/3 at a time, beating for about 1 minute after each addition. Once the butter has been added, beat for 10 more minutes until the dough is smooth.
Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let the dough rest in a warm place until doubled in size, approximately 3 hours.
Turn the dough out on a well floured surface and gently knead out the air bubbles.
Drain the raisins and cherries. Discard the bourbon.
Fold the raisins, cherries and orange zest into the dough and knead gently to combine.
Return the dough to the bowl, cover with plastic wrap and refrigerate overnight.
Turn the dough out onto a floured surface and divide the dough in half.
Shape the dough into 2 rectangles and place into two buttered 8 1/2 X 4 1/2 X 3 inch loaf pans. (Or use Panettone Molds)
Allow the dough to rise, uncovered, in a warm place until it rises about 1/2 inch above the top of the pans, approximately 2 hours.
Lightly brush the top of the dough with the egg wash to coat.
Preheat the oven to 350 degrees.
Bake the pannetone until it is golden brown on top, approximately 30-35 minutes. Remove from the oven and allow to cool for 2-3 minutes.
Turn the bread out of the pans and cool completely on a cooling rack.
If not serving immediately, wrap the hot bread in foil and set aside at room temperature for up to 2 days.
Recipe adapted from Ad Hoc at Home.If not serving immediately, wrap the hot bread in foil and set aside at room temperature for up to 2 days.To freeze, wrap the hot bread in foil and place in a resealable freezer bag. Freeze promptly. Can be frozen up to 2 months.When ready to use, reheat in foil in a 250 degree oven until heated through, approximately 20-25 minutes