Panettone

Ingredients

• 1 cup (125g) bread flour, for the overnight sponge
• 1/2 tsp instant yeast, for the overnight sponge
• 1/2 cup (120ml) lukewarm water, for the overnight sponge
• 2 cups (250g) bread flour
• 1 1/4 tsp instant yeast
• 1/2 cup (100g) sugar, divided
• 1 whole egg
• 4 egg yolks
• 1/2 cup (115g) unsalted butter, softened
• 2 tbsp honey
• 1 tsp vanilla extract
• zest of 1 orange
• zest of 1 lemon
• 1 tsp salt
• 3/4 cup (120g) raisins
• 2 tbsp rum or warm water, for soaking raisins
• 1/2 cup (85g) candied orange peel
• 1/2 cup (85g) candied citron, optional
• 1 panettone paper mold, 6-inch (750g) size

Before you cook

• The night before baking, stir together the sponge flour, sponge yeast, and lukewarm water in a bowl, cover, and leave at room temperature for 12 to 16 hours until bubbly and slightly collapsed
• Soak the raisins in the rum or warm water for at least an hour
• Set out two long metal skewers for cooling the finished panettone upside down

Steps

1. Tear the risen sponge into pieces and place it in a stand mixer bowl with the remaining flour, the yeast, and half the sugar
2. Add the whole egg and knead with the dough hook on low speed for 5 minutes until the dough starts to come together
3. Add the egg yolks one at a time, letting each one fully absorb before adding the next
4. Add the remaining sugar, honey, vanilla, orange zest, and lemon zest
5. Knead for 10 minutes until the dough is smooth and stretchy
6. Add the softened butter a spoonful at a time, kneading well after each addition, until the dough turns glossy and pulls cleanly from the bowl
7. Mix in the salt
8. Drain the raisins and knead them into the dough by hand along with the candied orange peel and citron
9. Shape the dough into a ball, place it in a greased bowl, cover, and let it rise at room temperature for 3 to 4 hours, until roughly doubled
10. Turn the dough out and re-shape it into a tight ball by folding the edges underneath and pinching them together
11. Drop the dough into the panettone paper mold
12. Cover loosely and let it rise again for 4 to 6 hours, until the dough nearly reaches the top rim of the mold
13. Preheat the oven to 350°F (175°C)
14. Score a shallow cross on top of the dough with a razor blade or sharp knife
15. Set a small piece of butter into the center of the cross
16. Bake for 45 to 50 minutes, tenting with foil if the top browns too quickly, until a skewer inserted deep into the center comes out clean
17. Push two long metal skewers through the base of the panettone right after it comes out of the oven
18. Suspend the panettone upside down between two supports, like the backs of two chairs, so it hangs freely
19. Leave it hanging for at least 4 hours, or until completely cool, before removing the skewers and slicing