Emulsifier Free Classic Panettone
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Learn more →Ingredients
12 servings
For the sponge
- ½ cup warm water (100–110°f / 38–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tsp granulated sugar
- ½ cup all-purpose flour
For the dough
- 2 ½ cups all-purpose flour, plus more for dusting
- ½ cup granulated sugar
- 1 tsp fine salt
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1 tsp pure vanilla extract
- 1 tbsp finely grated orange zest (from about 2 oranges)
- 1 tsp finely grated lemon zest
- 10 tbsp (1 ¼ sticks) unsalted butter, softened and cut into 1-inch pieces
For the mix-ins
- ¾ cup golden raisins
- ¾ cup candied orange peel, roughly chopped
- ¼ cup candied lemon peel, roughly chopped
- 2 tbsp dark rum juice or orange juice
For the glaze
- 1 large egg yolk
- 1 tbsp whole milk
- 1 tbsp pearl sugar or coarse sugar (optional)
Instructions
- 1
Combine the raisins, candied orange peel, and candied lemon peel in a small bowl. Pour the rum (or orange juice) over the fruit, stir to coat, and let soak for at least 30 minutes while you prepare the dough.
- 2
Make the sponge: stir together the warm water, yeast, and 1 tsp sugar in the bowl of a stand mixer. Let stand for 5–8 minutes until foamy and visibly active. Add the 1/2 cup flour and stir with a spatula until a thick, smooth paste forms. Cover loosely and let rise in a warm spot for 30–45 minutes, until puffed and bubbly.
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