Panettone

Ingredients

Instructions

1. 1

2. 2

   Using a scale, weigh and combine the dried fruit with the Marsala in a container with a tight cover. Shake to mix thoroughly. Set on the counter overnight. Shake periodically.

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4. 4

   Grease a large bowl with butter.

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   In a small saucepan, warm the milk to 110-115ºF. Sprinkle the dry yeast into the milk. Stir to dissolve. Stir in the sugar. Let stand for 5 minutes. The yeast will produce a layer of foam on top of the milk. Prepare your other dough ingredients.

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   Put the salt in the bowl of a stand mixer fitted with a dough hook. Cover the salt with the flour (to avoid direct contact with the yeast), and pour the milk and yeast mixture on top of that. Mix at low speed to combine; use a spatula to scrape the sides of the bowl. 2 - 3 minutes. The mixture will look crumbly.

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   Add the eggs all at once and the vanilla extract. Mix at medium speed until the dough is smooth and sticky, 2 to 3 minutes.

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   Increase the speed of the mixer and add the softened butter pieces one at a time. Allow each piece to incorporate before adding the next.

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   Mix for 5 minutes, until the dough is glossy, smooth, and batter-like. (at this point, it would be impossible to handle) Tip the mixer bowl over the greased bowl. Using the weight of the dough and a rubber spatula, carefully scrape the dough into the prepared bowl. Cover with plastic wrap and refrigerate overnight. (note: The dough will become firm and rise, but not dramatically)

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    Remove the bowl of dough from the refrigerator and let stand at room temperature for 10 minutes. Drain the fruit; discard the liquid. Butter a 7-inch panettone pan or paper form. Work quickly from this point on because the butter in the dough can start to melt.

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    Turn the dough onto a well-floured surface. Have a bench knife handy for scraping the surface and lifting the dough. The dough will be sticky. Work with enough flour to keep it from sticking.

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    Press and roll the dough into a rectangle (roughly 10X13 inches). Distribute half of the drained fruit on top of the dough - making sure you break up clumps and the variety of fruit is even. Press the fruit into the dough with your hands. Fold the dough in half on the long side and press and roll again into a rectangle. Repeat the process with the rest of the fruit.

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    Once you have finished folding the second time and all the fruit is encased, fold the dough one last time into a rough square. Tuck under the edges and press and form into a ball, using flour if the dough gets sticky and taking care not to expose the fruit.

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    Drop the dough into the center of the prepared pan. Cover with a clean cotton dish towel and proof in a warm place for 2 to 3 hours, until the dough rises above the pan. (Rising above the pan is critical to get the proper shape of the finished loaf).

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    Preheat your oven to 350ºF. Put the loaf on a baking sheet. Mix the egg and milk and brush the top of the loaf. Sprinkle with sparkle sugar.

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    Bake the loaf at 350ºF for 20 minutes. Reduce the heat to 300ºF and bake for an additional 60 to 75 minutes to a temp of 190 degrees F in the center of the loaf. Lightly tent the loaf with foil after 5 minutes at 300ºF to prevent over-browning.

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    Let the panettone cool for 5 minutes; remove from the pan and continue to cool on a rack.