Sparkly Panettone

Okay, I confess it isn't really MY panettone; it's actually from the Joy of Cooking. But Husb asked me to post it, so here it is. (He can't get enough of this stuff, btw. It's rich but not too sweet -- great with espresso!)

Place in a saucepan with enough cold water to cover by 1/2 inch:
1/2 cup raisins
Bring the water to a boil, then drain well. Transfer the raisins to a small bowl. Add:
2 Tb. 1/4-inch cubes citron
2 Tb. 1/4-inch cubes candied orange peel
Sprinkle with:
3 Tb. dark rum, other liquor, or simple syrup
Cover and let soak for at least 30 minutes or up to 3 days. Meanwhile, to prepare the sponge, combine in a large mixing bowl or the bowl of a heavy-duty mixer:
1 package active dry yeast
1/2 cup milk, warmed to 105 - 115 degrees
Let stand until the yeast is dissolved, about 5 minutes.
Add:
1/2 cup all-purpose flour
1/2 cup bread flour
I Tb. sugar
Mix by hand or on low speed until the dough comes together. Transfer the dough to a buttered bowl, cover with plastic wrap, and let rise in a warm place (75 to 80 degrees) until doubled in volume, about 1.5 hours.
Whisk together in a large mixing bowl or the bowl of a heavy-duty mixer:
1/3 cup sugar
1 large egg
2 large egg yolks
1 tsp. vanilla
1 tsp. grated lemon zest
1 tsp. grated orange zest
1 tsp. salt
Add the sponge along with:
1 cup bread flour
Mix until the dough comes together. Knead by hand for about 7 minutes or with dough hook on low to medium speed for about 4 minutes. The dough should be smooth and elastic and no longer stick to your hands or the mixing bowl. Add:
5 Tb. very soft butter
Vigorously knead in the butter until completely incorporated and the dough is once again smooth. Add the raisin mixture and knead just until the fruits are incorporated. The dough should be soft and moist. Place the dough in a buttered large bowl. Cover with plastic wrap and let rise until nearly doubled in volume, for about 1.5 hours.
Butter a tall 6-cup panettone mold or use instead a clean empty 24- or 26-oz coffee can. (Note from Sparkly: I've used a ring pan, like a bundt pan -- cuz our coffee comes in bags -- but this year I plan to get an actual panettone pan!) Punch the dough down and roll into a ball on an unfloured work surface. Loosely cover with plastic wrap and let rest for 10 to 15 minutes. Gently press down on the top of the dough to flatten it slightly. Place the dough in the buttered mold, cover with plastic wrap, and let rise in a warm place until nearly doubled in volume, 45 minutes to 1 hour.
Preheat the oven to 350 degrees. Brush the top of the dough with:
1.5 tsp. melted butter
Bake until deep golden brown and a knife inserted in the center of the loaf comes out clean, 45-55 minutes. Unmold the panettone onto a rack and let cool before serving.

(I think some people drizzle frosting on it; I sometimes just sprinkle it with powdered sugar, for looks.)

I like using panettone to make french toast with. Had some this morning in fact. I have a pan on order. I will have to try this recipe. :-)

I don't have the right pan, but I think I will use one of my large Paska pans. Won't be the right shape but I think it will work.