Panettone (Italian Christmas Bread)
Ingredients
¾ cup raisins
1/3 cup dried apricots, finely chopped 2 tablespoons rum
2 tablespoons hot water
3¼ cups all-purpose flour
2/3 cup sugar
½ teaspoon active dry yeast
½ teaspoon salt
1/8 to 1/4 teaspoon orange zest
½ vanilla bean, cut lengthwise
3 eggs
2/3 cup warm water
1 tablespoon honey
10½ tablespoons unsalted butter, softened 1 tablespoon unsalted butter, melted
Directions
In a small bowl, combine the raisins, apricots, rum and hot water. Allow the fruit to soak at room temperature until plump and most of the liquid has been absorbed, 1 to 2 hours.
In a kitchen mixer fitted with a paddle attachment, add the flour, sugar, yeast, salt, orange zest and vanilla bean seeds; mix on low speed until well combined.
In a medium bowl, whisk the eggs, warm water and honey until well combined. With the mixer on low, add the egg mixture to the flour mixture, then mix on medium to blend. Add the softened butter and mix until incorporated. Increase the speed to mediumhigh and beat until the dough is smooth and elastic, about 8 minutes.
Drain the fruit. Using a wooden spoon, fold the fruit and the melted butter into the dough. Place the dough in a large mixing bowl, cover with plastic wrap and let rise in a cold oven with the door closed for 8 hours.
Line the sides of a 7-inch diameter springform pan with a piece of parchment paper to make a collar that stands 8 inches high. Tape or staple in place.
Once the dough has risen, place it on a lightly floured surface and fold the dough into itself forming a large ball. Place the dough seamside down into the prepared baking pan. Place the pan in a warm place on the counter and allow to rise for about 3 hours.
Preheat the oven to 375 degrees. Place the panettone baking pan on a baking sheet and transfer it to the oven to bake for 1 to 1½ hours, until lightly golden brown on the outside. A skewer inserted in the center should come out clean. Allow to cool completely before slicing.
— ANDREA POTISCHMAN, SIMMER + SAUCE