Ingredients
-
1
-
1/4
-
1
-
3 3/4
-
1/2
-
1/2
-
1/2
-
1/4
-
1/2
-
4
-
1
-
12
-
1
-
2 1/2
-
1
Directions
Panettone, MOIST Panettone dotted with raisins and marzipan The long rise creates a fermentation giving this bread flavor This Moist sweet dough stays fresh a long time Just wrap it snuggled in foil and then plastic wrap Up to 1 week Make great french toast and or bread pudding This is a take off Jim Lahey’s dough he got me to make it! I hope you get to make it as well So worth it!
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Steps
|
1
Done
|
Soak Raisins in Rum and 2 Tablespoons Hot Water Till Plump. |
|
2
Done
|
Mix Flour, Sugar, Salt, Yeast, Zest and Vanilla Bean in Mixer on Low Speed Until Combined. |
|
3
Done
|
Whisk the Eggs, Remaining Water and Honey Together. |
|
4
Done
|
With Mixer at Low Speed Pour in Egg Mixer Into the Flour Mixture. Increase Speed to Medium-Low to Combine. |
|
5
Done
|
Add 12 Tablespoons Butter One Tablespoon at a Time, Mixing Till All Is Incorporated Increasing Speed to Med-High. Mix For 8-10 Minutes Till Dough Is Smooth and Elastic. |
|
6
Done
|
Meanwhile Drain Raisins and Combine With Melted Butter. |
|
7
Done
|
Crumble Marzipan. |
|
8
Done
|
Stir in the Raisins and Marzipan. |
|
9
Done
|
Place Dough Including Vanilla Bean in a Large Bowl Covered With Plastic Wrap. Let Rise Till Triple in Volume About 12-15 Hours in a Draft Free Place. Oven Is Perfect For This. Overnight Is Ideal. |
|
10
Done
|
Punch Down and Remove Bean Be Sure to Remove Any of the Seeds and Mix Into the Dough, Discarding the Pods. |
|
11
Done
|
on a Work Surface or Sil Pad Dusted With Flour Place the Dough. Dust the Dough. Fold the Edges Into the Center Placing Seam Side Down Into a Panettone Mold, Clean and Dried Generously Buttered Coffee Can or a Generously Buttered Bundt Pan. Cover With a Damp Linen Towel. No Terry Towels! Let Rise in a Warm Draft Free Spot For 5 Hours. |
|
12
Done
|
Preheat Oven to 375 Degrees With Rack Lower 3rd of Oven. |
|
13
Done
|
Place Mold on a Cookie Sheet Pan. Using a Sharp Knife Mark the Raised Dough With an X One Inch Deep and Place the Chilled Butter Into It. |
|
14
Done
|
Bake Till Toothpick Comes Out Slightly Moist not Wet. About 1 Hour at This Point It Should Be Very Dark. |
|
15
Done
|
Cool Completely Before Cutting. |
