Panettone
Ingredients: flour, water, sourdough starter, chopped dried pineapple, dried cherries · 4320 min cook time · 350kcal · $10.75
Ingredients
100g flour, 100ml water, 50g sourdough starter, 50g chopped dried pineapple, 50g dried cherries, 50g golden raisins, 60ml white rum, 7g yeast, 120ml warm water, 2ea eggs, 100g white sugar, 5ml pure vanilla extract, 1ea orange zest, 1ea lemon zest, 400g all-purpose flour, 5g salt, 150g room temperature butter, 1ea egg wash, 10g small piece of butter
Instructions
1. Start the sourdough starter by mixing flour and water, then add some already made sourdough starter. Stir together, cover, and leave out at room temperature overnight.
2. Soak chopped dried fruit (pineapple, cherry, golden raisin) in white rum overnight, tossing occasionally.
3. The next day, dissolve a package of yeast in warm water and let it sit for about 10 minutes.
4. Add two eggs, white sugar, a spoon of pure vanilla extract, and fresh grated orange and lemon zest to the yeast mixture. Whisk to combine.
5. Add the sourdough starter from the day before to the mixture.
6. Add all-purpose flour and salt to the mixture. Knead in a stand mixer with a dough hook for about 10 minutes until smooth and elastic. Scrape down the sides if needed.
7. Add room temperature butter to the dough and knead for another 5 minutes until completely mixed in and the dough is smooth, elastic, and somewhat shiny. Scrape down the sides if needed.
8. Transfer the dough to a work surface. Using slightly damp fingers and a bench scraper, fold and wrestle the dough into a dough ball shape.
9. Transfer the dough back into the mixing bowl, cover, and let rise for about 3 hours until doubled.
10. Punch down the risen dough, transfer it to a plastic bag, and refrigerate overnight.
11. The next morning, remove the dough from the bag. Press it out into a square or rectangular shape. Sprinkle with a little flour and roll it out thinner with a rolling pin.
12. Scatter the boozy dried fruit over the dough. Roll the dough up tightly. Roll both ends up towards the middle to form a round shape, ensuring a smooth dough on top.
13. Transfer the dough into a paper panettone mold (short and wide or tall and skinny). Cover and let rise until the dough fills the mold about 2/3 up the sides (may take 3 to 4 hours).
14. Carefully brush the surface with an egg wash (one egg beaten with a splash of water). Take a razor or sharp knife and cut a cross into the top, about a quarter to a half inch deep. Place a small piece of butter in the middle.
15. Transfer the panettone into the center of a 350°F (175°C) oven for about 40 to 45 minutes, or until beautifully browned and gorgeously spectacular.
16. Poke two skewers on either side of the panettone and flip it upside down onto a panettone cooling hole (or a Dutch oven/stockpot) to cool for 2 hours.
17. After cooling, pull out the skewers and slice into the panettone to enjoy. It can be eaten plain, with butter, or lightly toasted with butter and a hot cup of coffee.
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