Bake-a-thon 2015: Day 10
Bake of the Day: Overnight Panettone
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.
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 🙂
Recipe from King Arthur Flour:
Overnight Panettone
Ingredients
- ¾ cup Wholewheat Pastry flour All purpose flour or
- 1/16 tsp Yeast (a pinch) Instant
- 1/3 cup Water Cool
- 2¼ cups All purpose flour
- 1 tbsp yeast Instant
- cup Sugar ⅓
- 1¼ tsps Salt
- ¼ cup Unsalted butter , softened
- 2 Eggs Large (I used 2tbsp egg replacer whisked with 6tbsp water)
- ¼ cup Water Lukewarm
- ½ cup Golden Raisins
- ½ cup Cranberries
- ½ cup Apricots Dried , chopped
- ½ cup Pineapple Dried , chopped
- 2 tbsps Orange Lemon zest or
Instructions
- 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.
Notes
Dimple Rathod
Wonderful recipe.Thanks for sharing. late night food delivery
Amara Annapaneni
Perfectly baked, looks delicious.
Paaka Shaale
Loved the recipe PAvani!!! I have never tried making Panettone!! After seeing yours, I am very tempted. I am bookmarking the recipe. I will surely try your recipe 🙂
Priya Suresh
Even panettone is in my to do list, hope i’ll bake this bread next year for xmas eve. Wonderful xmas treat..
Nalini's Kitchen
Panettone is in my to do list,yours came out so well and perfect Christmas treat..
Nalini's Kitchen
Panettone is in my to do list,yours came out so well and perfect Christmas treat..
Sowmya :)
It has turned out just perfect. And amazing pics
Sapana Behl
I also wanted to make it but couldn’t.Yours looks absolutely stunning.
Global Tastes & Travels Inc.
this is one of my all time fave breads although I have never tried to make it myself – but I like your lighter version
Global Tastes & Travels Inc.
this is one of my all time fave breads although I have never tried to make it myself – but I like your lighter version
Usha Rao
It is perfectly baked. Sometimes even I slice the bread before it is completely cooled. Despite that yours looks like s perfect slice of bread.
Priya Srinivasan
Beautifully done pavani. Bookmarking this to try. Love how tall and handsome 😉 it has come!!!!
Srivalli
Wow such a beautiful bake Pavani…drooling over it..
Chris Head
I used the King Arthur recipe as well and was generally pleased, tho I also monkeyed with the rise times a bit (my kitchen is also chilly in winter.) I like the idea of using whole wheat pastry flour; I’ll give that a whirl next time. Since I didn’t have Fior di Sicilia, I used vanilla with a touch of Cointreau. I also soaked my dried fruit in Cointreau (or cognac, or in one batch, limoncello!) briefly (~15 min.), then retained the liquid. After the loaves had cooled (I divided the dough and used two 13 oz coffee canisters for final rise/baking), I melted a teaspoon of butter and mixed it with the retained soaking liqueur. I then brushed the loaves with that mixture and sprinted a little turbinado sugar on the loaves. Tasty!
Chris Head
Oh – forgot to mention: I had a lot of fun messing with the dried fruits I used. I never tried it with the dried pineapple but used different kinds of raisins, currants, cranberries, cherries, and apricots. I also added pistachios and, in one batch, pine nuts. In some, I used orange zest; in others, lemon zest. This recipe is a lot of fun to play around with – it’s generally quite forgiving.