Wouldn’t it be nice to give a loaf of this freshly made luxurious bread as a holiday gift to those sweet ones in our lives?
There are a couple of very helpful tools and supplies you may need.
1. an electric mixer- like Kitchen Aid. I love the fun of kneading by hand, but this special dough has so much butter and eggs in it, which weakens the structure of the gluten. Like all artisan breads, the beauty of the crumb which could be pulled away in a long strip is what elevates a Panettone into a form of art. An electric mixer can really help to develop the gluten structure. If you want to knead the dough by hand, the end result would still taste good, but the crumb might be more cake-like.
2. paper panettone baking molds.
The recipe here makes (2) 1lb loaves in 5” dia molds, which can be found on Amazon.
If you want to make one twice the volume, this other mold holds a 2lb dough –
3. 12” bamboo skewers. We use them to hang the panettones upside down when they come out of the oven, so they form a nice dome on top.
4. Sheet pans to place the baking molds in.
• For the sponge (will explain what a spong is later)
o 218g (2 cups)all-purpose flour
o 1g (1/3 teaspoon) instant dry yeast
o 135g (1/2 cup plus 1 tablespoon)water, at room temperature
• For the final dough
o 146g (1 ¼ cup) all-purpose flour
o 7g (1/2 teaspoon) salt
o 4g (1 1/3 teaspoon) instant dry yeast
o 45g (3 tablespoons) water, at room temperature
o 7g (1/2 tablespoon) orange flower water (sub 1 tsp grated orange zest if not available)
o 36g (2 tablespoons) honey
o 2 vanilla beans, split / or 1 teaspoon vanilla extract
o 4 medium egg yolks, room temperature
o 73g (6 tablespoons) granulated sugar
o 75g (5 tablespoons) unsalted butter, room temperature, cut to 1” pieces
o 1/2 cups chopped candied orange peel
o 1/3 cups golden raisins
o 1/3 cups black raisins