Panettone

Panettone
Makes 2 loaves
Panettone is a rich Italian holiday bread usually served at Christmas. Typically studded with raisins, candied fruit, candied citrus peel, or chocolate chips and liqueurs, but don’t let that stop you from being creative. Panettone can be stored tightly wrapped in plastic wrap for a week or frozen for up to a month. This not to sweet bread can be served at breakfast, with a cup of coffee or tea, or after your Christmas feast. Try toasting a slice and topping with some jam for a rich and delicious breakfast. Panettone slices can also be used to make French toast which are equally delicious.

1/3 cup warm water, 100 degrees to 110 degrees
2 packages active dry yeast
4 cups all-purpose flour
1/2 cup warm milk, 100 degrees to 110 degrees
2/3 cup sugar
4 large eggs
3 large egg yolks
1 teaspoon vanilla extract
3/4 cup unsalted butter, cut into pieces and chilled, plus extra melted for greasing
1 1/4 teaspoon salt
2 cups mixed dried and candied fruit
Zest of 1 lemon
Zest of 1 orange
1 large egg white

1. To make the sponge, warm a small bowl by rinsing it with hot water. Pour in warm water, and sprinkle 1 package yeast on it. Stir with a fork until yeast has dissolved and let stand until foamy about 5 to 10 minutes. Stir in 1/2 cup flour, cover with plastic wrap, and let stand in a warm place until doubled, about 30 minutes.

2. Sprinkle remaining package yeast over warm milk. Stir with a fork until yeast has dissolved and let stand until foamy about 5 to 10 minutes.

3. Beat together sugar, eggs, egg yolks, and vanilla. Wisk into yeast-milk mixture.

4. In the bowl of an electric mixer fitted with the paddle attachment, combine butter, salt, and remaining 3 1/2 cups flour until crumbly. Slowly pour in egg mixture, and beat on low speed until combined. Add in sponge mixture and switch to dough hook. Beat on medium speed for about 9 minutes, until dough is elastic-looking and long strands form. Beat in fruit and zests. Turn dough into a buttered bowl, cover with lightly buttered plastic wrap, and leave in a warm place to rise until doubled, 2 to 3 hours.

5. Generously butter two panettone molds and set on a rimmed baking sheet.

6. Turn out dough onto a lightly floured board and knead a few times to deflate. Divide dough in half. Knead each half into a ball, and drop into prepared molds and cover loosely with buttered plastic wrap. Leave in a warm place to rise until dough has risen just slightly above the top of the molds.

7. Heat oven to 400º F. Carefully cut an X in the top of each loaf with oiled scissors. In a small bowl, whisk the egg white and brush top of each loaf. Place baking sheet in bottom third of oven. After 15 minutes, lower heat to 350º F. Bake for 40 more minutes or until an instant read thermometer read 190º F when inserted into the center of the loaf; if tops get too brown while baking, cover with foil. Cool on a wire rack 15 to 20 minutes before un-molding.