cup unsalted butter (room temperature plus more for hands, panettone pan and paper mold)
teaspoons grapeseed oil (grease bowl)
egg yolk (egg wash mixed with 1 tbsp. milk)
Serving Size: 1 (1362) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 1131 g30 %
Total Fat 125.7 g193 %
Saturated Fat 66.4 g332 %
Cholesterol 968 mg
Sodium 2618 mg
Dietary Fiber 27.4 g109 %
Sugars 211.5 g845 %
Protein 79.3 g
In a bowl, combine golden raisins with raisins. Add rum and warm water, stir and let it sit for 2 hours. One hour later, add candied fruits, stir and let sit for the remaining time; stir often so fruits can absorb liquid.
In a bowl of a stand mixer, combine yeast, warm water and agave nectar. Let it rest for 30 minutes.
Meanwhile, in a medium bowl, combine flour, sugar, lemon & orange zest and sea salt; whisk for 2-3 minutes to incorporate air; set aside. In another bowl, beat together eggs, vanilla and lemon extract; set aside.
With the dough hook attachment, add flour mixture to yeast and on low speed process until ingredients are well blended, about 1 ½ to 2 minutes. Add beaten egg mixture and ¼ cup butter; process on medium speed for 2 minutes. Stop, add remaining ¼ cup butter and scrape the sides of the bowl. Increase speed to medium-high and knead dough for 20 minutes, stopping frequently to clean the sides of the bowl. At the end, if it’s too sticky, add 2 tablespoons flour and proceed for another 2 minutes.
With hands greased with butter, transfer dough onto a light floured work surface. Sprinkle a little flour and work dough, bringing into a ball. Add half of fruit mixture with liquid left at the bottom of the bowl, and keep rotating dough until incorporated. Add half of the remaining fruit mixture and continue with the same technique. It would seem that there’s not enough dough for the amount of fruits so spread dough into a rectangular shape and add more fruits in the center, folding over until all the fruits are used.
Form a ball and transfer dough in a large bowl greased with grapeseed oil (or other flavorless oil). Cover with plastic wrap lightly oiled followed with a clean dish towel. Place bowl in a draft-free spot (such as in the oven with temperature off) and let it rise for 2-3 hours or until it triples in size.
Transfer dough to a lightly floured work surface and with hands greased with butter knead the dough into a ball. Place it seam side down in a Panettone paper mold that is greased as well with butter. Pop it into a butter-greased Panettone pan, cover with plastic wrap and dish towel. Transfer back to a draft-free spot for 1 to 2 hours or until the dough rise above the top of the pan.
Preheat over to 375ºF. Carefully remove the plastic wrap and gently brush the top with an egg wash. If desired, sprinkle some powdered sugar on top. Transfer load to preheated oven and bake for 45 minutes or until a cake tester inserted in the middle comes out moist but not wet.
Turn off the heat and leave the bread in the oven with the door ajar to prevent it from deflating – 30 minutes should be sufficient. Let the Panettone cool completely before serving.
To store, wrap the Panettone with plastic wrap and then with aluminum foil; keeps for 1 week at room temperature.