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Panettone

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Prep Time 20 minutes
Cook Time 30 minutes
Cooling time 20 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

For the first dough:
  • 2 tsp active dry yeast
  • 1 tsp white sugar
  • 1/4 C milk warm
  • 6 egg yolks
  • 1/4 C white sugar
  • 1 C + 1 tbsp all purpouse flour
  • 2.6 oz (75 gr) unsalted butter at room temperature
  • Vegetable oil needed amount
For the second dough:
  • 1/4 C + 1 tbsp all purpouse flour
  • 1 tsp salt
  • 1 egg yolk
  • 1 tbsp white sugar
  • 1 1/2 tbsp unsalted butter at room temperature
  • 1/2 vanilla bean
  • 1 C raisins soaked in 2 tbsp of rum overnight
  • The juice of 1 orange
  • The zest of 1 orange
For the crust:
  • 2 tbsp almonds blanched
  • 2 tbsp hazelnuts blanched
  • 2 tbsp white sugar
  • 3 tbsp cornstarch
  • 1 egg white
  • Roasted almonds optional
  • Confectioners sugar to decorate

Method
 

For the first dough:
  1. In a bowl, place the yeast, the tsp of sugar and lukewarm milk and let rest for 10 min. until it rises.
  2. Once it has risen, add the egg yolks and the 1/4 cup of sugar and mix until integrated. 
  3. Add in the flour, and then little by little the butter. Mix everything until a soft dough forms and place in a bigger bowl with some oil in it. Cover with a kitchen towel and let it sit for about 12 hours, until it doubles its size. 
For the second dough:
  1. Place the dough in a different bowl and add the flour kneading until incorporated.
  2. Add the salt, egg yolk, and sugar and knead again.
  3. Incorporate the butter, the vanilla bean, and the raisins and knead.
  4. Lastly add the orange juice and zest and knead until you get a soft and elastic dough. 
  5. Place the dough in a panettone mold or in a common cake pan, and just use a piece of parchment paper, as shown in the pictures above, (as the dough will rise a lot) and let it rest until it rises up to the edge of the parchment walls. (About 5 hours).  
For the crust:
  1. In a food processor, process the almonds, hazelnuts, along with the sugar and cornstarch. 
  2. Once they are fully processed, pour them into a bowl and add in the egg white and mix by hand until you get a soft mixture. 
  3. Spread this onto the panettone carefully, and then place the roasted almonds on top of it all. 
  4. Bake at 350° F for about 30 min. or until is golden brown. 
  5. Let cool completely before serving. If possible, let it cool upside down using wooden sticks to sort of hang it, placing it in a cake pan so that it doesn´t loose it´s fluffiness. 

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