American-Style Panettone
American-Style Panettone
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| Hands-on time: | |
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| Baking time: | |
| Total time: | Overnight, |
| Yield: | 1 round ring, or 10 mini panettones |
Ingredients
Biga
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1/2 cup cool water
- 1/16 teaspoon instant yeast
Dough
- 3 large eggs
- 1/2 cup unsalted butter, cut into about 10 chunks
- 2 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1/3 cup sugar
- 5 teaspoons instant yeast
- 1 1/2 teaspoons salt
- 2 teaspoons vanilla
- 1/4 to 1/2 teaspoon Fiori di Sicilia, to taste
- 1 1/2 cups (about 9 ounces) dried fruit, chopped if large
Directions
1) Biga: Combine the flour, water and yeast, kneading briefly to make a stiff dough; if you're using a bread machine, allow the dough to knead for 5 minutes, then cancel the machine.
2) Place the dough in a lightly greased bowl, and allow it to rise overnight, about 12 hours. It'll become bubbly.
3) Dough: In the bowl of an electric mixer (or in the pan of your bread machine), combine all of the ingredients except the dried fruit. Note: This dough is very difficult to make by hand; we suggest the use of a machine of some sort.
4) Knead the dough till it's cohesive; it'll seem very gummy at first, but should come together nicely at the end. Don't worry if it doesn't form a smooth ball; it's OK if it sticks to the sides of the bowl a bit.
5) Place the dough in a lightly greased bowl, and allow it to rest for an hour. It won't rise much; that's OK.
6) Knead the fruit into the dough, by hand or machine; knead only until the dough accepts the fruit, as over handling will cause the fruit to release too much sugar into the dough, slowing the rise.
7) Allow the dough to rest for 10 minutes, then shape it into a round ball.
8) Poke a hole in the center of the ball.
9) Slip the dough over the ring of a lightly greased 9" to 10" tube pan or monkey bread pan.
10) Cover the pan, and set the dough aside to rise for 2 hours or so. It probably won't double in size, but will puff up a bit; don't worry, this bread's oven spring is quite good.
11) Bake the panettone in a preheated 350°F oven for 25 to 40 minutes, tenting it with aluminum foil for the final 15 minutes of baking if it appears to be browning too quickly. There's a wide time-range here due to the difference in center diameters of monkey bread and tube pans; the smaller the diameter, the longer the bread will bake. The internal temperature of the dough should register 190°F to 205°F when it's done, so use an instant-read thermometer to check. If you don't have a thermometer, poke a cake tester into the center; it should come out dry, without any crumbs or wet dough clinging to it.
12) Remove the panettone from the oven, and after about 5 minutes turn it out of the pan. Brush with melted butter, if desired, for a soft, buttery crust. Ccool on a rack.
13) Sprinkle with confectioners' sugar just before serving, if desired.
Reviews
12/24/2011- I made this from start to finish in the bread machine, letting the biga rise, adding the second set of ingredients, letting that rise, adding the fruit, etc. I mixed it for the amount of time that the recipe instructs, though, so I stopped the machine at various points. I left the dough, which I hadn't touched since I put the ingredients in the machine, in the machine and baked it there, adding the temp probe after about 40 minutes. It's fantastic! We may not eat anything else until it's all gone.
- 12/06/2011
- I gave this recipe a test run without the fruit to see how it would work with the 6" panettone papers. It went off without a hitch following the recipe, rising times, and cooking times exactly. The Fiori de Sicilia gives such pretty floral aroma to the bread. I'll be going ahead and making more for Christmas with the addition of the fruit.
- 12/06/2011
- I gave this recipe a test run without the fruit to see how it would work with the 6" panettone papers. It went off without a hitch following the recipe, rising times, and cooking times exactly. The Fiori de Sicilia gives such pretty floral aroma to the bread. I'll be going ahead and making more for Christmas with the addition of the fruit.
- 11/25/2011
- Can this recipe be used in the 6" panettone papers for gift giving? If it works for 10 minis, approximately how many standard sized papers? Thanks!
I suggest baking this in 1 of the paper panettone pans. Give it a try. Frank @ KAF.
- 01/01/2011
- I decided to make this after being given one in a box from a friend-my first ever. My husband liked that one, but I wasn't thrilled with it. The only thing I did different was that I soaked the fruit in rum overnight. Did leave a fairly strong rum flavor but not overpowering. He didn't like mine, but I did. And the toast--WOW! I want to try using it to make bread pudding next.
12/27/2010- I used two 8-inch paper tube "pans" as I planned to give one as a gift. They browned nicely and I tented them the last 10 minutes until the internal temperature reached about 193 degrees. The result was initially very positive: the texture was soft but firm, and the flavor was wonderful (the Fiori di Sicilia was incredible). The problem was that shortly after they cooled they became very dry inside. The flavor was still good, but the dryness and hardness that developed was disappointing. If I could fix this problem I would give it 5 stars!
- 12/24/2010
- It was very easy to make and the pictures really helped since I have never used this method before. I used some homemade candied lemon and orange peel, dried cranberries and some chocolate chips. I am thrilled with the results. It is light and so easy to eat!
- 11/29/2010
- I let my biga go 20 hours until I could finish the dough. It rose very fast. I used some homemade candied grapefruit peel with dates and raisins. My pan was only an 8" tube, but it came out perfect in 40min. It's moister than I thought it would be. Next time I'll let it cook a little longer....but i imagine in a day or two it will be perfect for dunking in coffee.
11/27/2010- I thought I really messed this one up but boy, it was so good! Because of the holiday rush, this baking process was interrupted a few times. First, my biga sat for more like 24 hours. I knew that would be okay. But after I mixed the fruit in and shaped the "bread" I had to stick everything in the fridge. When I took it out for the second rise, had to let it go for nearly 4 hours. No apparent rise in the dough. Baked it anyway. It never took on the nice even golden color. Not sure why. But the panettone itself was light and moist. I used a mango, blueberry, cranberry mixture for the fruit. Outstanding!...now if only I can do this in whole wheat....Thank you so much!
- 11/12/2010
- This was so-ooo tasty! I used golden raisins, dried blueberries, and dried apricots, and once I set out slices, the whole thing was gone in about 20 minutes...everyone loved it!
The biga was just as it was supposed to be, and the dough mixing went without a hitch in my KitchenAid stand mixer. I found the rising times to be too long, however. At the first rise, I was not expecting it to do much, so I put it in a medium-smallish sized bowl and it almost overflowed. When the second rise came, it only needed an hour before it was ready to go in the oven. I used 5 tsp. of yeast, just like the recipe said (although it was active dry) but maybe I should cut back on the yeast next time I make it.
Instant yeast and active dry yeast amounts can be used interchangeably. If you had great end results from the recipe, don't change a thing! Irene @ KAF
