Panettone cake

Ingredients

– 1 1/2 cups (190g) warm milk (105°F/40°C)
– 2 teaspoons active dry yeast
– 3 1/2 cups (450g) all-purpose flour
– 1 teaspoon salt
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 2 tablespoons unsalted butter, melted
– 1 teaspoon vanilla extract
– 1 cup (120g) candied orange peel, finely chopped
– 1 cup (120g) candied citron, finely chopped
– 1 cup (120g) raisins

Instructions

1. Proof the yeast: In a small bowl, combine warm milk and yeast. Stir to dissolve, then let sit for 5-10 minutes until frothy.
2. Mix the dough: In a large mixing bowl, whisk together flour, salt, and sugar. Add eggs, melted butter, and vanilla extract. Mix until a shaggy dough forms.
3. Add yeast mixture and mix: Add the yeast mixture to the dough and mix until a sticky ball forms.
4. Knead the dough: Using a stand mixer with a dough hook attachment or by hand, knead the dough for 10-15 minutes until smooth and elastic.
5. Add candied fruits and raisins: Knead in the chopped candied orange peel, citron, and raisins.
6. Let it rise: Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours until doubled in size.
7. Shape the dough: Punch down the dough and shape into a decorative shape (e.g., a star, tree, or wreath).
8. Let it rise again: Place the shaped dough on a baking sheet lined with parchment paper, cover with plastic wrap, and let rise for another 1-2 hours until doubled in size.
9. Bake: Preheat the oven to 350°F (180°C). Bake the Panettone for 35-40 minutes until golden brown.
10. Cool and dust: Let the Panettone cool on a wire rack for 10-15 minutes. Dust with powdered sugar before serving.

Tips

– Use a high-quality candied fruit for the best flavor.
– To ensure the Panettone holds its shape, make sure the dough is not over-proofed.
– If you want a more golden crust, brush the Panettone with egg wash (beaten egg mixed with a little water) before baking.