Panettone Recipe (Quick Method)

  • Preparation 25 min
  • Cooking 35 min
  • Servings 12
  • Freezing Absolutely

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Soaked fruit

  • ⅓ cup (50 g) golden raisins
  • ⅓ cup (50 g) dark raisins
  • ⅓ cup (50 g) dried cranberries
  • 1 cup (250 ml) dark rum

Dough

  • 3 egg yolks
  • ½ cup (125 ml / 100 g) sugar
  • ½ tbsp salt, level
  • 2 tbsp (18 g) instant yeast (rapid rise)
  • Grated zest of 2 oranges
  • Grated zest of 1 lemon
  • 1 cup (240 ml) warm water, 105°F to 115°F (40°C to 45°C)
  • ½ cup (113 g) unsalted butter, softened
  • 4 cups (610 g) bread flour

Egg wash

  • 1 egg yolk
  • 1 tsp (5 ml) heavy cream 35% (or milk)

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Preparation

  • Put the golden raisins, dark raisins and dried cranberries in a bowl, pour the dark rum over to cover and let soak for at least 1 hour.
  • Drain the fruit, then spread it on paper towel and pat it thoroughly dry. Set aside.
  • In the bowl of a stand mixer, whisk the egg yolks and sugar together by hand for a few seconds.
  • Add the salt, instant yeast, orange zest, lemon zest, warm water, softened butter and all of the weighed flour.
  • Using the dough hook, knead on low speed (speed 2 or 3) for about 5 minutes, until the dough is very soft, smooth and slightly tacky, but still manageable without sticking to your hands.
  • Cover the bowl and let rise for 1 hour in the oven, turned off with the light on, until the dough has doubled.
  • Punch the dough down and work the drained fruit in by hand, stretching and folding the dough over itself, then kneading a little: damp fruit slips around and needs some insistence to spread evenly.
  • Divide the dough into 2 equal portions, shape two smooth balls and set them seam-side down in two 5-inch paper panettone moulds lined with parchment paper.
  • Let rise for 1 hour 30 in the oven, turned off with the light on, until the dough rises about 1 inch above the rim of the moulds.
  • Take the moulds out of the oven and preheat it to 375°F (190°C).
  • Whisk the egg yolk with the cream and brush it gently over the tops.
  • Bake for about 35 minutes, until the crust is evenly golden and the centre is cooked through. Cover with foil after 20 to 25 minutes if the top is browning too fast.
  • Let cool completely in the moulds for at least 2 hours before unmoulding and slicing: the bake finishes inside the crumb while the loaf cools.