Orange and Raisin Panettone
By Katie LeairdPublished on October 30, 2017
Yield
Makes 1 loaf
Ingredients
¾ cup golden raisins 2 teaspoons grated orange zest plus 2 tablespoons juice¾ cup warm milk (110 degrees)3 tablespoons light corn syrup 2 large eggs plus 2 large yolks, divided1 teaspoon vanilla extract ½ teaspoon almond extract 2 ¾ cups (13 ¾ ounces/390 grams) all-purpose flour 2 ¼ teaspoons instant or rapid-rise yeast 1 teaspoon salt 8 tablespoons unsalted butter, cut into 8 pieces and softened3 ounces (85 grams) finely chopped candied orange peel
Before You Begin
Use an instant-read thermometer to make sure the milk is the correct temperature. If using a traditional 6 by 4-inch paper panettone mold, which you can find online or at kitchen supply stores, extend the baking time in step 7 by 10 minutes.
Instructions
- Combine raisins and orange juice in small bowl. Cover and microwave until steaming, about 1 minute. Let sit until raisins are softened, about 15 minutes.
- Whisk milk, corn syrup, 1 egg and yolks, vanilla, almond extract, and orange zest in 2-cup liquid measuring cup until combined. Using stand mixer fitted with dough hook, mix flour, yeast, and salt on medium-low speed until combined, about 5 seconds. With mixer running, slowly add milk mixture and knead until cohesive dough forms and no dry flour remains, 3 to 5 minutes, scraping down bowl and dough hook as needed.
- With mixer still running, add butter 1 piece at a time until incorporated. Increase speed to medium-high and knead until dough pulls away from sides but still sticks to bottom of bowl, about 10 minutes. Reduce speed to low, add orange peel and raisins (plus any juice remaining in bowl), and knead until fully incorporated, about 2 minutes.
- Turn out dough onto lightly floured counter and knead until smooth, about 1 minute. Form dough into tight ball and transfer to greased large bowl. Cover with plastic wrap and let rise at warm room temperature (about 70 degrees) until doubled in size, about 2 hours.
- Grease 8-inch cake pan. Pat dough into 12-inch disk on lightly floured counter. Working around circumference of dough, fold edges of dough toward center to form rough square. Flip dough over and, applying gentle pressure, move your hands in small circular motions to form dough into smooth, taut ball. Transfer ball, seam side down, to prepared pan. Cover loosely with greased plastic and let rise at room temperature until center is about 2 inches above lip of pan, 2 to 2 1/2 hours.
- Adjust oven rack to middle position and heat oven to 350 degrees. Lightly beat remaining egg and brush over dough. Bake until golden brown, 15 to 20 minutes.
- Rotate pan, tent with aluminum foil, and continue to bake until center of loaf registers 190 degrees, 30 to 40 minutes longer. Transfer pan to wire rack and let cool for 15 minutes. Remove loaf from pan and let cool completely on wire rack, about 3 hours. Serve.
Yield
Makes 1 loafIngredients
¾ cup golden raisins
2 teaspoons grated orange zest plus 2 tablespoons juice
¾ cup warm milk (110 degrees)
3 tablespoons light corn syrup
2 large eggs plus 2 large yolks, divided
1 teaspoon vanilla extract
½ teaspoon almond extract
2 ¾ cups (13 ¾ ounces/390 grams) all-purpose flour
2 ¼ teaspoons instant or rapid-rise yeast
1 teaspoon salt
8 tablespoons unsalted butter, cut into 8 pieces and softened
3 ounces (85 grams) finely chopped candied orange peel
Test Kitchen Techniques
Ingredients
¾ cup golden raisins
2 teaspoons grated orange zest plus 2 tablespoons juice
¾ cup warm milk (110 degrees)
3 tablespoons light corn syrup
2 large eggs plus 2 large yolks, divided
1 teaspoon vanilla extract
½ teaspoon almond extract
2 ¾ cups (13 ¾ ounces/390 grams) all-purpose flour
2 ¼ teaspoons instant or rapid-rise yeast
1 teaspoon salt
8 tablespoons unsalted butter, cut into 8 pieces and softened
3 ounces (85 grams) finely chopped candied orange peel
Test Kitchen Techniques
Ingredients
¾ cup golden raisins
2 teaspoons grated orange zest plus 2 tablespoons juice
¾ cup warm milk (110 degrees)
3 tablespoons light corn syrup
2 large eggs plus 2 large yolks, divided
1 teaspoon vanilla extract
½ teaspoon almond extract
2 ¾ cups (13 ¾ ounces/390 grams) all-purpose flour
2 ¼ teaspoons instant or rapid-rise yeast
1 teaspoon salt
8 tablespoons unsalted butter, cut into 8 pieces and softened
3 ounces (85 grams) finely chopped candied orange peel
Test Kitchen Techniques
Why This Recipe Works
Candied orange peel and raisins are traditional additions to this domed Italian Christmas bread. We heated raisins with orange juice to make them plump and juicy. To boost the citrus flavor, we kneaded grated orange zest into the dough. To avoid having to special-order the customary paper panettone baking molds, we discovered that using an 8-inch cake pan produced the signature dome shape. While panettone traditionally takes multiple days to make due to its long rising time, we sped up the process by using warm milk and corn syrup; yeast acts faster in warm environments and can metabolize invert sugars (such as corn syrup) faster than white sugar. Using corn syrup also helped the panettone stay moist longer.
Before You Begin
Use an instant-read thermometer to make sure the milk is the correct temperature. If using a traditional 6 by 4-inch paper panettone mold, which you can find online or at kitchen supply stores, extend the baking time in step 7 by 10 minutes.
Instructions
- Combine raisins and orange juice in small bowl. Cover and microwave until steaming, about 1 minute. Let sit until raisins are softened, about 15 minutes.
- Whisk milk, corn syrup, 1 egg and yolks, vanilla, almond extract, and orange zest in 2-cup liquid measuring cup until combined. Using stand mixer fitted with dough hook, mix flour, yeast, and salt on medium-low speed until combined, about 5 seconds. With mixer running, slowly add milk mixture and knead until cohesive dough forms and no dry flour remains, 3 to 5 minutes, scraping down bowl and dough hook as needed.
- With mixer still running, add butter 1 piece at a time until incorporated. Increase speed to medium-high and knead until dough pulls away from sides but still sticks to bottom of bowl, about 10 minutes. Reduce speed to low, add orange peel and raisins (plus any juice remaining in bowl), and knead until fully incorporated, about 2 minutes.
- Turn out dough onto lightly floured counter and knead until smooth, about 1 minute. Form dough into tight ball and transfer to greased large bowl. Cover with plastic wrap and let rise at warm room temperature (about 70 degrees) until doubled in size, about 2 hours.
- Grease 8-inch cake pan. Pat dough into 12-inch disk on lightly floured counter. Working around circumference of dough, fold edges of dough toward center to form rough square. Flip dough over and, applying gentle pressure, move your hands in small circular motions to form dough into smooth, taut ball. Transfer ball, seam side down, to prepared pan. Cover loosely with greased plastic and let rise at room temperature until center is about 2 inches above lip of pan, 2 to 2 1/2 hours.
- Adjust oven rack to middle position and heat oven to 350 degrees. Lightly beat remaining egg and brush over dough. Bake until golden brown, 15 to 20 minutes.
- Rotate pan, tent with aluminum foil, and continue to bake until center of loaf registers 190 degrees, 30 to 40 minutes longer. Transfer pan to wire rack and let cool for 15 minutes. Remove loaf from pan and let cool completely on wire rack, about 3 hours. Serve.
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