Ginger-Apricot Panettone
This Italian holiday bread will stay fresh longer when it's made with an overnight starter. We love substituting ginger and apricot for the more traditional candied peel.
Starter
- 1 cup King Arthur Unbleached All-Purpose Flour
- 1/16 teaspoon yeast
- 1/2 cup cool water
Dough
- all of the starter
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1/4 cup potato flour
- 1/4 cup lukewarm water
- 2 large eggs
- 6 tablespoons (3/4 stick) unsalted butter
- 1 1/4 teaspoons salt
- 2 teaspoons instant yeast
- 1/4 teaspoon Fiori di Sicilia flavoring
- 1/4 cup sugar
- 1 cup chopped dried apricots
- 1/3 cup diced crystallized ginger
Directions
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1) Combine the starter ingredients in a medium-sized mixing bowl, cover, and allow them to rest overnight (8 to 12 hours at room temperature). |
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2) Combine the starter with the remainder of the dough ingredients (except the fruit), and mix and knead them together—by hand, mixer or bread machine—till you've made a soft, sticky dough. |
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3) Knead in the ginger and apricots. |
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4) Allow the dough to rise, covered, for 1 to 1 1/2 hours, or until it's puffy (though not necessarily doubled in bulk). |
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5) Gently deflate the dough, and shape it into a ball. |
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6) Place it in a panettone pan or other straight-sided, tall 1 1/2- to 2-quart pan. |
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7) Cover the pan and let the dough rise till it's just crested over the rim of the pan, about 1 hour. Towards the end of the rising time, preheat the oven to 375°F. |
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8) Bake the bread for 15 minutes; reduce the oven heat to 350°F and bake for an additional 35 minutes, tenting with aluminum foil if the crust appears to be browning too quickly. |
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9) Remove the panettone from the oven and cool completely. Dust with confectioners' sugar, if desired. |
Recipe summary
- Hands-on time:
- 20 mins. to 25 mins.
- Baking time:
- 50 mins. to 50 mins.
- Total time:
- 11 hrs 10 mins. to 15 hrs 45 mins.
- Yield:
- One large panettone
Overnight
- Recipe comments (7) »
Reviews
01/17/2009
I have made this recipe several times with delicious results, both using the large panettone papers and metal pans (almost like 1# coffee cans). It IS a puffy dough, and I agree that it's critical to closely watch the dough during its final rise. I used the recipe's suggested fruits and added walnuts, red raisins, dates, and candied pineapple.
12/28/2008
This recipe is WONDERFUL ... our family enjoyed it for our Christmas brunch ... not a crumb was left and there were LOTS of requests to make another loaf for New Years Day!
12/27/2008
Unlike the other reviewers, my bread turned out great! It was a little shorter than I expected, but the shape and crumb were just right. Here are a few details on my experience: 1) I weighed my flour (something I've never done before). 2) My first rising was about 4.5 hours (mainly because I left to run some errands and didn't make it back in time). My kitchen is a little chilly, so I think it all balanced out. 3) The dough was a sticky mess when I deflated it between risings and when I turned it into a ball and placed it in the panettone pan (I used the paper pans available through KAF). 4) Instead of Fiori di Sicilia, I used 1 teaspoon vanilla extract and 1/8 teaspoon lemon extract (as suggested in the KAF Pandoro recipe). I think that's about it. The bread was attractive, tasty, and got great reviews from my family.
12/22/2008
I read the comments for this recipe. I'm sorry it didn't work for you ladies but I think I know what happened. Looking at other panettone recipes, usually they use 4-5 tsp of yeast. Also, with this much butter and sugar in a bread I read somewhere in a KAF discussion that you should use osmotically tolerant yeast i.e. SAF Gold. I also resisted the temptation to add too much flour as the dough was very slack, and also had to watch it like a hawk since it was a soft dough and would have easily over-risen (what one person described when they said it fell before going in the oven). So: I used 5 tsp of SAF Gold yeast; used 1 cup of KAF White Whole Wheat flour for the starter; used potato starch; used 2 TBS agave nectar + 2 tsp sugar instead of all sugar (to be diabetic friendly); used Earth Balance buttery sticks instead of butter (milk allergies); used golden raisins (what was on hand). It was a hit -- the crust was just a bit chewy but the inside was soft, buttery and sweet. Got hit pretty hard over the weekend : ) and I will make it again for gifts. Hope this helps!
11/22/2008
I am a seasoned baker. However, this recipe did not work for me at all. I purchased the paper panettone pans, the Fiori de Sicilia flavoring, the potato flour, and the SAF instant red yeast from KAF. I followed the instructions precisly and the bread didn't rise. It got a little "puffy" during the first rise, but it took several hours for that to occur. It took approx. 4 hours for the second rising and it still didn't crest the panettone pan. Then as soon as I moved the bread to place in the oven, it deflated even more. I put it in the oven anyway and it's still sticky inside. It's not surprising since it was a sticky mess from the outset. I ended up with an overly browned, dense, compact loaf. I was going to make these for gifts but, it's an terrible waste of time and ingredients. This was very disappointing.
11/22/2008
This recipe was a total disappointment! I purchased the paper pantettone pans, the special orange flavoring, potato flour..all expensive ingredients only to have a ball of sticky, icky dough. I am a seasoned baker and have no idea what went wrong! I even purchased the SAF instant red yeast which is supposed to have superior rising. This took forever to even get "fluffy" looking appearance during the first rise. The second rise took even longer, and never crested above the rim of the pan. I still baked it, even though it came out overdone and dense.
11/22/2008
I couldn't get the dough to rise as you said it should over the paper pan. Do you have any hints. I even used 1 1/2 recipes and it still did not rise over the top. I let the starter rise 8 hours and it was bubbly.
Carol, how did you measure the flour? Sometimes if there is too much flour, it can really hinder the rise. Mary @ King Arthur Flour
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