Panettones

Name: Panettones
Yield: makes 2 loaves
Ingredients: 1/3 cup warm water (about 110°F); 2 envelopes (1/4 ounce each) active dry yeast; 1 pound 5 ounces (about 4 cups) all-purpose flour, plus more for dusting; 1/2 cup warm milk (about 110°F); 2/3 cup sugar; 4 large whole eggs, plus 3 large egg yolks; 1 teaspoon pure vanilla extract; 1 1/2 sticks (3/4 cup) unsalted butter, cold, cut into pieces, plus melted butter for bowl, plastic wrap, and molds; 1 1/4 teaspoons salt; 2 cups mixed dried fruit, such as currants, raisins, and cranberries; Finely grated zest of 1 lemon; Finely grated zest of 1 orange; 1 tablespoon heavy cream

January 24, 2012

Our version of this traditional Christmas bread calls for an assortment of dried fruits; feel free to include candied citrus peel, whose distinctive, slightly bitter flavor is more characteristic of Italian panettone. If substituting larger fruits, such as apricots, pears, or cherries, chop them finely before using.

Recipe notes

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