Panettone has been on my baking list for a very very long time. Last year I took the leap and even bought these panettone paper pans from King Arthur flour, then I chickened out in the last minute. So, this year I made up my mind to give it a try.
I followed this recipe for Overnight Panettone from King Arthur flour. This recipe has much less fat than the traditional more luxurious recipes. But it is light and delicious. Addition of Fiori di Sicilia extract gives it that special holiday flavor.
Recipe uses an overnight starter which apparently keeps the bread fresher longer. I couldn’t stop myself from making the starter with wholewheat pastry flour to add some fiber into the bread. Other than that I followed the recipe to the T.
The only issue I had with the recipe was that my dough rising times were a little off from the original recipe and that could be because I used my regular instant yeast instead of the recommended SAF gold instant yeast. Also my kitchen is always a little cold in winter 🙁 But all in all this is a great holiday bread that has a great flavor and texture.
I was in a rush and sliced the bread before it was completely cooled. So the piece you see in the photo is not clean, but it sliced like a dream when I cut it after cooled. So be patient and wait for the bread to cool completely 🙂
Overnight Panettone -- King Arthur flour. This recipe has much less fat than the traditional more luxurious recipes. But it is light and delicious. Addition of Fiori di Sicilia extract gives it that special holiday flavor.
2EggsLarge (I used 2tbsp egg replacer whisked with 6tbsp water)
½tspFiori di Sicilia (or 1tsp vanilla extract+1/8tsp orange oil)
½cupApricotsDried , chopped
½cupPineappleDried , chopped
2tbspsOrange Lemon zestor
Make the Starter: Combine wholewheat pastry flour (or all purpose flour), pinch of yeast and cool water; mix well, cover and set aside for 8~12 hours.
Make the dough: In a large mixing bowl or in the bowl of the stand mixer, combine the starter, flour, yeast, sugar, salt, butter, eggs (egg replacer mixture), fiori di sicilia and lukewarm water. Mix and knead to form a soft and smooth dough.
Transfer to a lightly greased bowl, cover and set aside for 1½~2hours until almost doubled in volume.
Gently deflate the dough on a lightly floured surface and knead in the dry fruit and orange/ lemon zest. Place it in a panettone pan or other straight sided, tall 1½~2 quart pan. Cover and set side for 1½~2 hours or until the dough crests just over the rim of the pan.
Preheat the oven to 400°F. Bake for 10 minutes, reduce the oven to 375°F and bake for 10 minutes. Reduce the oven to 350°F and bake for 25 minutes. Tent the pan lightly with foil if the bread starts to brown too quickly.
Remove from the oven and let the bread cool completely before slicing. Wrap well and store for up to a week at room temperature. Otherwise freeze for longer storage.