Chef John'S Panettone

Name: Chef John'S Panettone
Ingredients: For the Panettone Starter:; 1/2 cup all-purpose flour; 1/4 cup cold water; 1/4 cup sourdough starter; For the Dried Fruit:; 1/2 cup golden raisins; 1/2 cup dried cherries, quartered; 1/2 cup diced dried pineapple; 1/4 cup rum; For the Dough:; 1/4 cup warm water; 1 (.25 ounce) package active dry yeast; 2 large eggs; 1/3 cup white sugar; 2 tablespoons white sugar; 1 1/2 teaspoons vanilla extract; 1 tablespoon freshly grated lemon zest; 1 tablespoon freshly grated orange zest; 2 1/2 cups all-purpose flour; 1 1/4 teaspoons fine salt; 6 tablespoons butter, at room temperature; For Egg Wash:; 1 large egg; 1 tablespoon water

24 ingredients

12 steps

Ingredients

For the Panettone Starter:
1/2 cup all-purpose flour
1/4 cup cold water
1/4 cup sourdough starter
For the Dried Fruit:
1/2 cup golden raisins
1/2 cup dried cherries, quartered
1/2 cup diced dried pineapple
1/4 cup rum
For the Dough:
1/4 cup warm water
1 (.25 ounce) package active dry yeast
2 large eggs
1/3 cup white sugar
2 tablespoons white sugar
1 1/2 teaspoons vanilla extract
1 tablespoon freshly grated lemon zest
1 tablespoon freshly grated orange zest
2 1/2 cups all-purpose flour
1 1/4 teaspoons fine salt
6 tablespoons butter, at room temperature
For Egg Wash:
1 large egg
1 tablespoon water

Directions

1

The day before baking, mix flour, cold water, and sourdough starter together in a bowl. Cover and leave out at room temperature, 8 hours to overnight.
2

At the same time, combine raisins, cherries, and pineapple in a separate bowl. Stir in rum. Let fruit soak, tossing occasionally, 8 hours to overnight.
3

Pour warm water into large bowl of a stand mixer fitted with a dough hook attachment. Add yeast and let dissolve for 10 minutes. Add eggs, 1/3 cup plus 2 tablespoons sugar, vanilla extract, orange zest, and lemon zest. Whisk together. Scoop in the panettone starter. Add flour and salt.
4

Knead until dough is very smooth and elastic, about 10 minutes. Stop and scrape down the sides if needed. Add butter; knead until butter is completely mixed in and dough is soft and somewhat sticky, about 5 minutes. Transfer to your work surface.
5

Toss and fold your dough into a rough ball shape using wet fingers and a bench scraper. Transfer dough back to the bowl. Cover and let rise until doubled, about 3 hours.
6

Transfer dough back to your work surface and shape into a rough ball. Place into a resealable plastic bag. Refrigerate, 8 hours to overnight.
7

Remove dough from the bag and press out into a flat rectangle. Sprinkle with flour and roll out to at least 1/2-inch thickness. Spread the dried fruit all over the surface. Roll dough up into a log, sealing in the fruit. Roll both ends of the log toward the middle and smooth it over into a ball.
8

Place dough ball into a short, wide paper panettone mold. Cover with plastic wrap and let rise until dough is at least 2/3 of the way up the sides, 3 to 4 hours.
9

Preheat the oven to 350 degrees F (175 degrees C).
10

Mix egg and water together and brush mixture on top of the panettone. Cut 2 slits crosswise on top.
11

Bake in the preheated oven until beautifully browned, 40 to 45 minutes. Poke 2 skewers through either side of the panettone and flip it over into a panettone hole or a Dutch oven. Let cool upside-down for 2 hours.
12

Pull out the skewers and slice into pieces.