Soak the dried fruits
Add the dried fruits and rum/brandy to a medium bowl and soak overnight (8 to 12 hours).
To make the starter
Combine the starter ingredients in a medium-sized mixing bowl. Cover and allow to rest overnight (8 to 12 hours).
To make the dough
Combine all of the dough ingredients except the fruit and candied peel. Mix and knead together (by hand, mixer or bread machine) until soft, smooth dough forms. Cover and allow the dough to rise for 1 – 1 1/2 hours or until puffy. It does not need to double in size. Gently punch down the dough and knead in the fruit and peel. Split the dough into 8 equal portions. Shape each dough into a ball and place it in a small panettone sleeve pan and place on a baking sheet. Preheat the oven to 375 F. Rest the panettone covered about 1 hour or until the dough crests the edge. Bake the bread for 20 – 25 minutes, tenting with aluminum foil the last 5 minutes if the tops appear to be over browning. Bake until the center of the bread reaches 190 F. Remove the panettone from the oven and cool on a wire rack for 5 minutes. Run skewers across the bottom to suspend the panettones until completely cooled. Store at room temperature, well-wrapped, for up to a week.
Boun Natale!
Today’s recipe comes from the NY Times Cooking section compliments of Samantha Seneviratne’s…
Happy Holiday’s everyone! Today’s recipe is from Ana and it is her delicious…
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