Golden Orange Panettone with Chocolate Sauce

Preparation info

  • Difficulty

    Easy

  • Makes

    One

    5½ by 6½ inch high loaf

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About
Oven Temperature 325°F/160°C
Baking Time 60 to 70 minutes

Several years ago, I chose to make my best panettone recipe, originally created for The Bread Bible, for a demonstration at the Food Arts Pastry Conference at the CIA Greystone, organized by Food Arts and Food & Wine magazines founders Michael and Ariane Batterberry. The next morning, a charming chef from Istanbul, Yusuf Yaran, came up to me and whispered in my ear, “I couldn’t stop thinking about you since yesterday!” My eyes widened with alarm until he whispered further, “Your panettone!”

I gave one of the panettone from the demo to the Batterberrys, and it was Ariane who suggested a variation of chocolate and orange.

This is an easy bread to make, and the actual work time involved is not long; however, the production time is lengthy so it does require significant advance planning. Sliced, toasted, and laced with chocolate glaze, the panettone is a divine holiday dessert.

Plan Ahead Make the biga 3 days ahead, make the dough at least 1 day or up to 2 days ahead, and bake the panettone at least 8 hours ahead.

Ingredients

Dried Fruit Filling

VOLUME WEIGHT
candied orange peel, fine quality (see Notes) 1 cup 4.2 ounces 120 grams
golden raisins ¼ cup 1.3 ounces 36 grams
Triple Sec or water 2 tablespoons (30 ml) 1 ounce 30 grams
pure vanilla extract 1 teaspoon (5 ml) . .
pure orange oil, preferably Boyajian (or orange zest) ¼ teaspoon/1.2 ml (or 1 tablespoon, loosely packed) . (6 grams)

Dough Starter

Sponge

VOLUME WEIGHT
water, at room temperature (70° to 80°F/21° to 27°C) ½ cup (118 ml) 4.2 ounces 118 grams
Biga about cup 2.7 ounces 78 grams
Gold Medal bread flour (or half other brand bread flour, half unbleached all-purpose flour), see note ¾ cup (lightly spooned into the cup and leveled off), plus ½ tablespoon 3.5 ounces 100 grams
2 large egg yolks 2 tablespoons plus 1 teaspoon (35 ml) 1.3 ounces 37 grams
golden syrup or corn syrup 1 tablespoon (15 ml) 0.7 ounce 21 grams
instant yeast ¾ teaspoon . 2.4 grams

Dough

VOLUME WEIGHT
Gold Medal bread flour (or half other brand bread flour, half unbleached all-purpose flour), see note 1 cup (lightly spooned into the cup and leveled off) plus 3 tablespoons 5.5 ounces 156 grams
nonfat dry milk, preferably King Arthur’s Baker’s Special (see Notes) tablespoons 0.5 ounce 14 grams
instant yeast ¾ teaspoon . 2.4 grams
salt ½ teaspoon plus ¹⁄₁₆ teaspoon . 3.4 grams
3 (to 4) large egg yolks, cold tablespoons (52 ml) 2 ounces 56 grams
golden syrup or corn syrup 2 tablespoons (30 ml) 1.5 ounces 42 grams
reserved liquid (from the dried fruit filling) about 1 tablespoon (15 ml) . .
unsalted butter, must be very soft (75° to 90°F/23° to 32°C), see Notes 10 tablespoons (1 stick plus 2 tablespoons) 5 ounces 142 grams

Special Equipment

A heavy-duty stand mixer with whisk and flat beaters | A 6 by 4 inch paper panettone mold, or a 6 by 6 inch round metal coffee can or soufflé dish, coated with shortening and bottom and sides lined with parchment | A baking stone or baking sheet

Method

Make the Biga

See recipe.

Preheat the Oven

Forty-five minutes or longer before baking, set an oven rack at the lowest level and place a baking stone or baking sheet on it. Place a cast iron skillet, lined with aluminum foil to prevent rusting, or a sheet pan on the floor of the oven. Preheat the oven to 325°F/160°C.

Bake the Panettone

Use sharp scissors dipped in water to snip a 1 inch deep cross into the top of the dough. Quickly but gently set the pan on the hot baking stone or baking sheet and toss ½ cup of ice cubes into the pan on the oven floor. Immediately shut the door and bake for 30 minutes. Tent the panettone with foil to prevent overbrowning. Continue baking for 30 to 40 minutes, or until a skewer inserted into the center comes out clean. (An instant-read thermometer inserted into the center should read 184° to 195°F/84° to 90°C.)

Cool the Panettone

Remove the panettone from the oven, still in its mold or pan, to a wire rack to cool for 30 minutes. If using the paper mold, let it cool completely. If using a coffee can or soufflé dish, unmold the panettone and finish cooling it on a soft pillow (cover the pillow with a piece of plastic wrap to keep it clean) placed on the counter. When cooled completely, wrap the panettone airtight in plastic wrap or aluminum foil and then place it in a reclosable gallon freezer bag. For the best flavor, let it mellow for at least 8 hours at room temperature.

To serve, remove the paper and cut the loaf lengthwise in half. Slice each half in long ½ to ¾ inch thick slices.

Make the Chocolate Drizzle Glaze

Make the recipe. Pour the glaze into a disposable pastry bag or a quart-size reclosable freezer bag with a very small semicircle cut from the tip or one corner and close it securely.

Transfer the panettone slices onto serving plates and drizzle lines of chocolate back and forth over the tops.

Make the Filling

Cut the candied orange peel into ¼ inch cubes and place the cubes in an airtight container. (If they seem dry, add them to the raisins for soaking.)

Have ready a small strainer suspended over a ramekin or custard cup.

In a cup or larger jar, combine the raisins, Triple Sec, vanilla, and orange oil. Cover tightly and shake to coat well with the liquid. Set the jar aside for a minimum of 2 hours or preferably overnight. Turn it occasionally to redistribute the liquid. Empty the raisins and soaking liquid into the strainer and press the raisins to release most of the liquid, about 1 tablespoon/15 ml. Set the strainer with the raisins on a small plate and cover the ramekin with the reserved liquid tightly to prevent evaporation.

Make the Dough Starter

Sponge

Into the bowl of a stand mixer fitted with the whisk beater, pour the water. Use sharp scissors, dipped in water if it is sticky, to cut the biga into many small pieces, letting them drop into the water. Add the flour, egg yolks, golden syrup, and yeast, and beat on medium speed until very smooth, about 2 minutes. The dough starter will be the consistency of a very thick batter. Remove the whisk beater, scrape down the sides, and cover the bowl.

Combine the Flour Mixture

In a small bowl, whisk together the flour, dry milk, and yeast. Then whisk in the salt. Sprinkle the flour mixture over the dough starter, forming a blanket of flour, and cover it tightly with plastic wrap. Let it ferment for 1½ to 2 hours at room temperature, or 1 hour at room temperature and up to 24 hours refrigerated. During this time, the dough starter will bubble through the flour blanket in places.

Mix the Dough

Attach the flat beater. Add the egg yolks, golden syrup, and reserved liquid from the soaked raisins, and on low speed beat for about 1 minute, or until the flour is moistened. Raise the speed to medium and beat for about 5 minutes, or until the dough is smooth and shiny but very soft and sticky. It will not pull away from the bowl completely.

Add the butter by the tablespoon, waiting until the butter is almost completely absorbed before adding the next tablespoon. Continue beating until all of the butter is incorporated. The dough will be very soft and elastic and will almost completely pull away from the bowl. Scrape down the sides of the bowl, cover the bowl with plastic wrap or a dish towel, and let the dough rest for 10 minutes.

Scrape the dough onto a very well floured counter and pat or roll it into a rectangle (the exact size is unimportant). Sprinkle on the orange peel and raisins, draw up the sides of the dough to enclose the filling, and knead the dough briefly until incorporated, adding as little flour as possible to keep it from sticking. Do not be concerned if the orange peel and raisins are not evenly distributed because the “turns” after rising will accomplish this. (The dough should weigh about 33.3 ounces/945 grams.)

First Rise

Transfer the dough into a 3 quart/3 liter rising container or bowl that has been lightly coated with nonstick cooking spray. Lightly coat the surface of the dough with nonstick cooking spray. Cover the container with a lid or plastic wrap. With a piece of tape, mark the side of the container at approximately where double the height of the dough should be after rising. Let the dough rise in a warm place (ideally 75° to 85°F/24° to 29°C) until it reaches the mark, 1½ to 2 hours. (See recommended rising environments.)

Refrigerate the dough for 1 hour to firm it, which will prevent the butter from separating. Gently deflate the dough by stirring it with a silicone scraper and return it to the refrigerator for another hour so that it will be less sticky to handle.

Redistribute the Yeast and Second Rise

Turn the dough onto a lightly floured counter and press or roll it into a rectangle, lightly flouring the top of the dough if needed. Give the dough a business letter turn (fold it into thirds), brushing off any excess flour, and again press or roll it into a rectangle. Rotate it 90 degrees (one-quarter turn) so that the closed end is facing to your left. Give it a second business letter turn and round the corners. Coat a gallon-size reclosable freezer bag with nonstick cooking spray and set the dough inside. Close the bag without pressing out all the air.

Refrigerate it for 6 hours or up to 2 days to let the dough ripen and harden. After the first hour and again after the second hour, with your hand flat against the outside of the bag, press down the dough.

Shape the Dough and Let it Rise

Remove the dough from the refrigerator. Cut open the bag and peel it away from the dough. With cupped hands, gently shape the dough into a ball. Try to keep as much air as possible in the dough. Set it into the paper panettone mold or prepared coffee can. It will be about inches high. Cover it loosely with plastic wrap that has been lightly coated with nonstick cooking spray. Let the dough rise in a warm place (ideally 75° to 85°F/24° to 29°C) for 2 to 3 hours, or until the dough almost doubles and comes to the top of the paper, about 4 inches high. (The dough is slow to rise because it was shaped cold from the refrigerator and it takes at least an hour to come to room temperature.)

Store

Room temperature, 2 days; airtight: frozen, 3 months.

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