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.