Rye Free Classic Panettone

Total time16 hr 50 min

Prep time1 hr

Cook time50 min

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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
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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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