Remember back in December we made an awesome Savory Panettone for you? Well, while we were shredding cheeses and chopping herbs, we also mixed up this sweet version with extra Candied Orange Peel and some unexpected extracts! Makes one 7" loaf.
Everything we need for our Sweet Panettone! We've got our starter, flours and other dries already mixed together, butter, Amoretti Extracts, bowl of fun flavor-packed mix-ins, and eggs. Grab your spatulas!
The overnight starter we mixed together last night goes in first.
Then we add flours (all purpose, bread, and potato), sugar, yeast, and salt. And then things start to get interesting! Natural Cinnamon Bun and Natural Hawaiian Sweet Bread Roll Extracts add molte flavor while eggs and water bring the dough together.
Knead the dough for about 5 minutes and then flatten it a bit to catch our mix-ins!
Our lineup today: macadamia nuts, toffee pieces, Candied Orange Peel, and white chocolate chips. This is gonna be good!
Hope you remembered to roll up your sleeves...
Once everyone is nicely distributed, let the dough rise in a greased bowl while you take a zen moment to check in with your awesome bread-baking self.
Next stop, flavor-town! Shape the dough into a ball and let it rise again in the panettone mold. Oh, better get the oven preheating now.
You remember this, right? We're cooling our Panettone upside down so it doesn't collapse under its own delicious weight.
Here's the full recipe!
- 1 cup all purpose flour
- 1/16 tsp yeast
- ½ cup cool water
- stand mixer fitted with paddle attachment
- 7.3" panettone paper mold
- long bamboo skewers, for cooling
- deep bowl, for cooling
The starter needs to be made the night before. Mix flour, yeast, and water together with a fork. Cover with plastic wrap and leave out at room temperature overnight.
- In a bowl, combine all purpose flour, bread flour, potato flour, sugar, yeast, and salt.
- Place the starter, dry ingredients, water, eggs, butter, Cinnamon Bun and Hawaiian Sweet Bread Roll Extracts in a mixer and mix with the paddle attachment until it comes together.
- Knead the dough by hand for about five minutes.
- Flatten it out a bit and pour the toffee pieces, macadamia nuts, Candied Orange Peel, and white chocolate chips on top. Fold dough over itself to contain the ingredients and continue kneading until evenly dispersed throughout.
- Let the dough rest in a warm spot for 1½ hours in a covered bowl.
- Shape dough into a ball and place it into the panettone mold. (Ours is 7.3” across and 3” high.)
- Rest, covered, for another hour. Meanwhile, preheat the oven to 375°F.
- Bake for 15 minutes at 375°F then turn the heat down to 350°F and continue to bake for another 35 minutes.
- Insert skewers near the base of the bread (about ½" from the bottom and 1" apart) and invert over a deep bowl.
- Let cool completely before slicing.
- Leftover panettone will keep, well-wrapped, several days at room temperature. Refrigerate or freeze for longer storage.
- Hanging the panettone upside down is a more traditional way to let the bread cool and rest so that it does not sink and lose its height as it cools.
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