Paneton

Ingredients

• •<ul>
• •<li>2 1/4 cups flour, divided</li>
• •<li>2/3 cup water</li>
• •<li>2 tablespoons apricot jam</li>
• •<li>1 tablespoon instant yeast, divided</li>
• •<li>1/4 cup sugar</li>
• •<li>12 tablespoons softened butter, divided</li>
• •<li>6 egg yolks</li>
• •<li>1 teaspoon salt</li>
• •<li>2 teaspoons good quality vanilla</li>
• •<li>3/4 teaspoon orange extract</li>
• •<li>3/4 teaspoon lemon extract</li>
• •<li>2 tablespoons honey</li>
• •<li>1/2 cup dried cherries, chopped fine</li>
• •<li>1/2 cup golden raisins, chopped fine</li>
• •<li>1/2 cup pecans, chopped fine</li>
• •<li>2 tablespoons melted butter</li>
• •<li>1 cup confectioners sugar, sifted</li>
• •<li>1/2 teaspoon vanilla</li>
• •<li>Pinch of salt</li>
• •<li>1-2 tablespoons milk</li>
• •</ul>

Directions

1. 1<ol>
2. 2<li>Make the sponge: Place 1 1/2 cups flour, 2/3 cup water, 2
3. 3tablespoons apricot jam, and 1 teaspoon yeast in a small bowl and whisk
4. 4together. Cover bowl with plastic wrap and set in a warm place to rest
5. 5for 3 hours.
6. 6</li>
7. 7<li> Make the dough: In the bowl of a standing
8. 8mixer, add the sponge, 3/4 cup flour, 1/4 cup sugar, and 1 teaspoon
9. 9yeast. Use the hook attachment to knead the dough until the mixture is
10. 10smooth and stretchy, about 3-5 minutes.
11. 11</li>
12. 12<li> Add 3 egg yolks, one at a time, and knead until dough is smooth, shiny, and stretchy.
13. 13</li>
14. 14<li> Cover dough with plastic wrap and allow to rise in a warm place until doubled in size, about 2 hours.
15. 15</li>
16. 16<li>
17. 17Return dough to the mixer, and add salt, vanilla, lemon and orange
18. 18flavoring, honey, and 1 teaspoon yeast. Knead for 1 minute.
19. 19</li>
20. 20<li>
21. 21Add 3 egg yolks and knead until incorporated. Add the 12 tablespoons of
22. 22softened butter, one tablespoon at a time. Knead until dough is soft,
23. 23shiny and very stretchy, about 5 minutes. Dough should pull away from
24. 24the sides of the bowl.
25. 25</li>
26. 26<li> Toss the chopped raisins,
27. 27cherries and pecans with 2 tablespoons of flour. Add them to the dough
28. 28and knead briefly, until just mixed in.
29. 29</li>
30. 30<li> Place dough in a oiled bowl, cover with plastic wrap, and refrigerate overnight.
31. 31</li>
32. 32<li>
33. 33The next morning, turn the dough out onto a floured surface and shape
34. 34into a ball. Place dough inside of a 6 inch diameter panetone mold, or
35. 35use a clean, buttered coffee can lined with parchment paper. Make a
36. 36small cross in the top of the dough with scissors.
37. 37</li>
38. 38<li>
39. 39Let dough rise in a warm place until triple in size, which may take
40. 40several hours since the dough is cold from the refrigerator.
41. 41</li>
42. 42<li> Preheat the oven to 375 degrees for 30 minutes.
43. 43</li>
44. 44<li> Place the panetone in the oven, and lower the oven temperature to 325 degrees.
45. 45</li>
46. 46<li> Bake the pantone for about 1 hour, until it has risen high and springs back a little when pressed on top (like a muffin).
47. 47</li>
48. 48<li> Let panetone cool in the pan on a rack.
49. 49</li>
50. 50<li>
51. 51Make icing (optional): Melt 2 tablespoons butter, and whisk into 1 cup
52. 52powdered sugar. Add 1/2 teaspoon vanilla, a pinch of salt, and 1-2
53. 53tablespoons of milk until desired consistency is reached. Drizzle icing
54. 54decoratively over top of panetone.
55. 55</li>
56. 56<li> Store panetone wrapped in plastic for up to 1 week. </li>
57. 57</ol>
58. 58Note: Traditonal Italian panetones are made with a special
59. 59flavoring called "fiori de sicila", which you can purchase at gourmet
60. 60stores and online. Use in place of the lemon and orange extract.