Hands-Off Panettone

Name: Hands-Off Panettone
Ingredients: 1 cup raisins; 2 Tbsp. light rum; ⅔ cup tepid water plus 2 Tbsp. hot water, divided; 3¾ cups all-purpose flour; ⅔ cup sugar; ½ tsp. salt; ½ tsp. active dry yeast (from a ¼-oz. package); ¼ tsp. grated lemon zest; ½ vanilla bean, split lengthwise; 3 large eggs at room temperature 30 minutes; 1 Tbsp. mild honey; 12½ Tbsp. unsalted butter (10½ cut into tablespoons and well softened; 1 Tbsp. melted; and 1 Tbsp. chilled); ⅔ cup candied citron, chopped if pieces are large; Equipment: a heavy-duty stand mixer fitted with paddle attachment; a (6- by 4½-inch) paper panettone mold; 2 (12-inch) metal skewers

"Our best panettone recipe, adapted from famed baker Jim Lahey, employs a long rise for a festive and flavorful holiday bread without much work...."

INGREDIENTS

•

1 cup raisins

•

2 Tbsp. light rum

•

⅔ cup tepid water plus 2 Tbsp. hot water, divided

•

3¾ cups all-purpose flour

•

⅔ cup sugar

•

½ tsp. salt

•

½ tsp. active dry yeast (from a ¼-oz. package)

•

¼ tsp. grated lemon zest

•

½ vanilla bean, split lengthwise

•

3 large eggs at room temperature 30 minutes

•

1 Tbsp. mild honey

•

12½ Tbsp. unsalted butter (10½ cut into tablespoons and well softened; 1 Tbsp. melted; and 1 Tbsp. chilled)

•

⅔ cup candied citron, chopped if pieces are large

•

Equipment: a heavy-duty stand mixer fitted with paddle attachment; a (6- by 4½-inch) paper panettone mold; 2 (12-inch) metal skewers

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes