5.1 fl ozofAmber rumfor baking (40%), no need for your best cocktail rum (60%)
Brioche maker
17.6 ozofwhite flourT45 or T55
0.2 ozoffresh baker's yeastDon't buy the dehydrated kind
5.3 ozofwaterat room temperature
2.6 ozofgranulated sugaror some muscovado sugar
1vanilla sugarat my place 7.5 g per packet
3eggs
3.5 ozofcandied citrus peel
0.5lemon zest
1.5orange zest
1.5salt
3.5 ozofbutter
The finishing touch
1egg yolkfor gilding
powdered sugaroptional
Kitchen utensils
stand mixerThe Kenwood Kmix in my case
panettone moldmade of paper or metal
panettone skeweror two long stakes (at least 30 cm)
pastry brush
Instructions
First
Cut the butter into cubes and let it soften at room temperature.
Heat the rum and raisins in a saucepan over low heat for about 5 minutes. Let cool.
Cut the candied peel into small cubes.
Grate the lemon and orange using a Microplane-style zester.
Preparing the dough
Add the dough ingredients (water, yeast, flour, granulated sugar, vanilla sugar, eggs, citrus peel, lemon zest, orange zest, salt) to the food processor bowl fitted with the dough hook. Place the bowl and the splash guard on the food processor. Mix on speed 1 for about 5 minutes.
Attach the dough hook to your stand mixer, along with the splash guard if you have one. [/msgbox type="note"]This splash guard is very useful for adding additional ingredients without having to remove the bowl first.[/msgbox]
While the mixer is running, add the butter to the bowl. Mix on speed 2 for another 5 minutes.
Next, add the raisins and rum. Mix on speed 1 for about one or two minutes.
Be careful not to overmix the dough with the raisins, as they are delicate and will fall apart quickly. That would be a shame for your panettone!
Second wave
Transfer the contents of the bowl to a mixing bowl and cover with an airtight lid. Let rest for at least 1 hour and 30 minutes in a warm place, such as near a radiator in winter. The temperature should ideally be around 20–25°C.
The Chef’s Tip
The resting time is based on a room temperature of approximately 20°C. Let rest until the dough has doubled in size.
Place the dough on a lightly floured work surface. Gently pull the edges from the center, then fold them over themselves (this is called "folding"). Shape the dough into a ball and place it in the mixing bowl. Cover it with a kitchen towel. Let it rest in the refrigerator overnight, or for at least 6 hours.
Final push
Take the dough and roll it over itself on the work surface to create pressure on the surface. Place the dough in the panettone mold. Let it rest for at least 1 hour 30 minutes in a warm place.
The dough should rise significantly again, even doubling in volume.
Baking and drying
Preheat the oven to 200°C (conventional heat, not convection). Beat the egg yolk with a little milk and water. Brush the pastry with the egg mixture.
Place the panettone on the bottom rack of the oven and bake for 40 to 50 minutes. When it’s done, the panettone will stop rising and be golden brown on all sides.
The Chef’s Tip
Check if the panettone is done by tapping the bottom: it should sound hollow!
Insert two long skewers or a panettone skewer into the base of the panettone so that they go all the way through. Hang the panettone upside down in a large mixing bowl or the bowl of your stand mixer for about one hour. This way, the dough will dry without collapsing!