Name: Panettone
Yield: 4 loaves, 1 pound 6 ounces (625 g) each
Ingredients: Egg wash; 6 ounces (170 g) golden raisins; 4 ounces (115 g) Candied Orange Peel, diced; About 2 pounds 11 ounces (1 kg 220 g) bread flour; 8 ounces (225 g) unsalted butter, at room temperature; 1 tablespoon (15 ml) orange flower water; Grated zest of 2 lemons; 1 tablespoon (15 g) salt; 6 egg yolks (½ cup/120 ml); 6 ounces (170 g) powdered sugar; 2 cups (480 ml) warm water (105° to 115°F/40° to 46°C); 2 ounces (55 g) fresh compressed yeast

Preparation info

4
loaves, 1 pound 6 ounces each

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Panettone molds can be the reusable type made of metal, or paper ones that stay around the bread when it is sold. If panettone molds are not available, use empty cans, 4 inches (10 cm) in diameter ½ inches (11.2 cm) in height, lined with baking paper, 6-inch (15-cm) cheesecake forms, or even trimmed paper bags. (If you use cans, do not remove the bottoms to form rings, or the dough will proof and bake out from both ends.)

This recipe uses the straight dough method, meaning it does n