Panettone Italian Christmas Sweet Bread

Name: Panettone Italian Christmas Sweet Bread
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12
Ingredients: 3¼ cups all purpose flour (sifted); ¼ cup + 2 tablespoons granulated sugar ((75 grams total, if you double the recipe then double this amount)); ⅔ cup water (lukewarm); ½ cup butter (room temperature/cut into small pieces); ½ teaspoon salt; 1½ teaspoons dry active yeast; 2 large eggs (room temperature); 1 large egg yolk (room temperature); zest of 1 orange and 1 lemon (room temperature); 1 teaspoon vanilla; 1 cup mini dark chocolate chips, raisins* or candied fruit or a mixture; ¼ cup + 1 tablespoon almond flour ((30 grams total, if you double the recipe then double this amount)); 1 tablespoon cornstarch; ⅓ cup + 1 tablespoon sugar ((78 grams total, if you double the recipe then double this amount)); 1 large egg white; 2-3 tablespoons powdered / icing sugar for dusting; ¼ cup skinned whole almonds (more if desired)

Prep 20 min Cook 45 min Serves 12 Source

Ingredients

3¼ cups all purpose flour (sifted)
¼ cup + 2 tablespoons granulated sugar ((75 grams total, if you double the recipe then double this amount))
⅔ cup water (lukewarm)
½ cup butter (room temperature/cut into small pieces)
½ teaspoon salt
1½ teaspoons dry active yeast
2 large eggs (room temperature)
1 large egg yolk (room temperature)
zest of 1 orange and 1 lemon (room temperature)
1 teaspoon vanilla
1 cup mini dark chocolate chips, raisins* or candied fruit or a mixture
¼ cup + 1 tablespoon almond flour ((30 grams total, if you double the recipe then double this amount))
1 tablespoon cornstarch
⅓ cup + 1 tablespoon sugar ((78 grams total, if you double the recipe then double this amount))
1 large egg white
2-3 tablespoons powdered / icing sugar for dusting
¼ cup skinned whole almonds (more if desired)

Steps

1
Plump raisins up by sitting them in boiling water for 5 minutes, then drain.
2
In the bowl of the mixer with the paddle attached, add sifted flour, in the center add the yeast, sugar, butter, eggs, yolk, zest, vanilla and half the water. Mix 20 seconds, then change to the dough hook and add the other half of the water and salt.
3
Mix for 15- 20 minutes, stopping after 10 minutes to scrape the hook and bowl.
4
After 20 minutes add either the raisins, candied fruit or chocolate chips (or even a mixture if you wish) mix on low for a couple of minutes until combined.
5
Remove to a flat lightly floured board, lightly rub hand with butter and gather the dough into a ball. Place in a large oiled bowl, cover with plastic and a dish towel. Place in a draft free, warmish spot to rise. Let rise for 2-3 hours or until tripled in size.
6
Once risen, place the dough again on a lightly floured flat surface, with hands lightly buttered, roll again into a ball, place it in a greased Panettone mold, cover with plastic and a clean dish towel and let rise for an hour.
7
In a small/medium bowl mix together almond flour, cornstarch, sugar and egg white. Set aside.
8
Pre-heat oven to 365F (185C)
9
Carefully brush the risen Panettone with the topping (I didn't use it all) top with almonds and sprinkle with icing / powdered sugar. Bake for approximately 45-50 minutes using a toothpick for doneness or the internal temperature, taken in the middle of the bread is 190F / 88C. Immediately move to a wire rack to cool completely before cutting.** Enjoy!
10
** No need to remove from the paper mold just cut through it.** I used an 8.5 x 4.5 inch cake pan, or a 750 gram paper mold.Keeps for 3 days well covered.