Ingredients
- King Arthur Unbleached All-Purpose Flour3 cups
- Instant Yeast2 1/4 teaspoons
- Water1/2 cup
- Large Eggs2
- Unsalted butter4 tablespoons, softened
- Fiori Di Sicilia Flavoring1/2 teaspoon
- Table Salt1 1/4 teaspoons
- Granulated sugar1/3 cup
- Golden Raisins1/2 cup
- Slivered Dried Apricots1/2 cup
- Dried Cranberries1/2 cup
- Chopped Dried Pineapple1/2 cup
- Orange zest2 tablespoons
Overnight Panettone is a classic Italian bread that offers a sweet, fruity flavor with a light and airy texture. The secret to its success lies in the overnight preferment, which enhances the dough's flavor complexity and improves its structure. The combination of dried fruits such as golden raisins, cranberries, and apricots, along with the bright notes of orange or lemon zest, ensures every bite is bursting with sweetness and zestiness.
The preparation is straightforward, beginning with the creation of a preferment that ferments overnight, allowing the yeast to develop fully. The next day, you will combine the preferment with additional ingredients, knead until smooth, and let the dough rise until it is puffy but not necessarily doubled. After incorporating the fruits and zest, shape the dough, and let it rise again in a tall pan until it reaches the top.
Baking is a crucial step, requiring attention to ensure it browns perfectly without underbaking. The panettone is done when it reaches a deep brown color and a hollow sound is produced when tapped. Cooling it completely before slicing is essential to maintain its texture and flavor. This bread can be stored at room temperature for up to a week, making it a great make-ahead option for festive gatherings or weekend brunches.
For serving, panettone is delightful on its own, but you can also toast slices for added texture and serve with a spread of butter or a side of fresh fruit. Its versatility makes it suitable for breakfast, dessert, or a sweet snack at any time of the day.
Substitutions
- For a gluten-free version, use a gluten-free all-purpose flour blend.
- Substitute the dried fruits with your favorite mix, such as cherries or figs.
- Use dairy-free butter or margarine for a dairy-free option.
Instructions
Prepare the Preferment
Measure flour accurately and combine it with yeast and cool water in a mixing bowl. Cover and let rest overnight for 8 to 12 hours to develop flavor and texture.
Mix the Dough
15 minIn a large bowl, combine the preferment with the remaining flour, lukewarm water, eggs, softened butter, yeast, salt, and sugar. Mix and knead until you achieve a soft, smooth dough, either by hand or using a mixer.
First Rise
90 minCover the dough and let it rise in a warm place for about 1 to 1.5 hours, or until it feels puffy. It may not double in size but should increase noticeably.
Incorporate Fruits and Zest
10 minGently deflate the dough and knead in the golden raisins, dried apricots, dried cranberries, dried pineapple, and zest. Ensure the fruits are evenly distributed throughout the dough.
Shape the Dough
60 minShape the dough into a ball and place it into a panettone pan or a tall, straight-sided baking pan. Cover and let it rise until it just crests the rim, about 1 hour.
Bake the Panettone
55 minPreheat your oven to 400°F (200°C). Bake the panettone for 10 minutes, then reduce the temperature to 375°F (190°C) and bake for an additional 10 minutes. Finally, lower the heat to 350°F (175°C) and bake for 25 to 35 minutes, tenting with foil if browning too quickly. It is done when deep brown and hollow-sounding when tapped, with an internal temperature of 190°F.
Cool and Store
Remove the panettone from the oven and let it cool completely in the pan. Once cool, wrap it well and store at room temperature for up to a week or freeze for longer storage.
FAQ
Wrap it well in plastic wrap or foil and store it at room temperature for up to a week. For longer storage, freeze it.