Panettone

Ingredients

Biga

90 g flour

2 g instant yeast

75 g water

Soaked Fruit Mixture

65 g dried apricots, diced into small pieces

85 g dried cranberries, halved

85 g cherries, diced into small pieces

120 ml dark rum

120 ml boiling water

Dough

270 g flour

10 g yeast

60 ml warm water

1 tsp vanilla extract

0.50 tsp orange blossom water

7 g salt

70 g sugar

2 eggs

60 g butter, at room temperature

orange zest, sliced nuts, pearl sugar (optional for topping)

Directions

Make the biga: Mix together the flour, water, and yeast in a medium sized bowl until a tacky dough has formed then cover and leave at least 8 hours, preferably overnight.

Make the soaked fruit: Fill a bowl with the dried fruit and pour over the rum and hot water, allow to sit while you make the dough.

Make the dough: In a stand mixer all the biga, flour, yeast, warm water, vanilla extract, orange water, sugar, and eggs until it forms a tacky dough (about 2 minutes) then add in the butter in pieces and mix together on medium for about 8-10 minutes until a smooth and elastic dough forms.

Transfer the dough to an oiled bowl and allow to rise until doubled, about 1-2 hours.

Line a springform pan with a high walled parchment paper if you're not using a panettone paper pan.

Drain the water from the soaked fruit, then deflate the dough and evenly kneed the fruits into the dough.

My best method for this was making a flat rectangle, pouring the fruit on evenly and rolling it up like a log before re-shaping into a ball.

Place the ball of fruit-laden dough in to mold or lined pan and allow to rise again, until doubled in size (1-2 hours).

Preheat over to 175°C and bake for 30-55 minutes, checking it frequently after the 25 minute mark. Completely cool before slicing.

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Panettone