Baking | Traditional Panettone the Daring Bakers way! Recipe

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Ingredients

  • Sponge
  • 1 satchel (2¼ teaspoons) (7 gm) active dry yeast
  • 1/3 cup (80 ml) warm water
  • ½ cup (70 gm) unbleached all purpose flour
  • First Dough
  • 1 satchel (2¼ teaspoons) (7 gm) active dry yeast
  • 3 tablespoons (45 ml) warm water
  • 2 large eggs, at room temp
  • 1¼ cup (175 gm) unbleached all-purpose (plain) flour
  • ¼ cup (55 gm) (2 oz) sugar
  • ½ cup (1 stick) (115 gm) unsalted butter, at room temp
  • Second dough
  • 2 large eggs
  • 3 large egg yolks
  • 2/3 cup (150 gm) (5-2/3 oz) sugar
  • 3 tablespoons (45 ml) honey
  • 1 tablespoon (15 ml) vanilla extract {I used 1 vanilla bean in half recipe}
  • 1 teaspoon (5 ml) lemon essence/extract
  • 1 teaspoon (5 ml) orange essence/extract
  • 1 teaspoon (5 ml) (6 gm) salt
  • 1 cup (2 sticks) (225 gm) unsalted butter, at room temp
  • 3 cups (420 gm) (15 oz) unbleached all-purpose (plain) flour; plus up to (2/3 cup) 100 gm for kneading
  • Filling and final dough
  • 1½ cups (250 gm) (9 oz) golden raisins or golden sultanas
  • ½ cup (75 gm) (2-2/3 oz) candied citron {I didn’t have this so I made it up with candied orange peel}
  • ½ cup (75 gm) (2-2/3 oz) candied orange peel
  • Grated zest of 1 orange
  • Grated zest of 1 lemon
  • 2 to 3 tablespoons (30-45 ml) (15-25 gm) all-purpose (plain) flour
  • Note: I used about 3 cups of fruit & nut filling from my Christmas Garam Masala Fruit Cake
  • Candied Orange peel recipe

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 546g
Calories 1016  
Calories from Fat 312 31%
Total Fat 34.75g 43%
Saturated Fat 11.38g 46%
Trans Fat 0.0g  
Cholesterol 1502mg 501%
Sodium 403mg 17%
Potassium 463mg 13%
Total Carbs 128.99g 34%
Dietary Fiber 1.1g 4%
Sugars 71.51g 48%
Protein 41.46g 66%
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