Pescatarian Panettone
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Learn more →Ingredients
12 servings
For the sponge
- ½ cup warm water (about 110°f / 43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tsp granulated sugar
- ½ cup all-purpose flour
For the fruit
- ½ cup golden raisins
- ½ cup dark raisins
- ½ cup candied orange peel, roughly chopped
- ¼ cup candied lemon peel, roughly chopped
- 2 tbsp dark rum juice or orange juice
For the dough
- 3 cups all-purpose flour, plus more for dusting
- ½ cup granulated sugar
- 1 tsp fine salt
- 3 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 1 tsp pure vanilla extract
- 1 tsp finely grated orange zest
- ½ tsp finely grated lemon zest
- 10 tbsp (1 ¼ sticks) unsalted butter, softened and cut into 1-inch pieces
For the egg wash
- 1 large egg yolk
- 1 tbsp whole milk
Instructions
- 1
Make the sponge: Combine the warm water, yeast, and 1 tsp sugar in the bowl of a stand mixer and stir briefly. Sprinkle in the 1/2 cup flour and stir until a thick, shaggy paste forms. Cover loosely with plastic wrap and let stand at room temperature until bubbly and visibly risen, about 30–45 minutes.
- 2
Soak the fruit: Combine the golden raisins, dark raisins, candied orange peel, and candied lemon peel in a small bowl. Pour the rum (or orange juice) over the fruit, toss to coat, and let soak while the sponge activates, at least 30 minutes. Drain any unabsorbed liquid before using.
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