Panettone unconventional
Yesterday at Amsterdam's Noordermarkt (organic market every Saturday), my partner and I came upon this beautiful old cast-iron bundt cake pan with a white enamel coat inside. This gave me the idea to try my panettone recipe in a bundt-shaped brioche. It is definitely not the traditional panettone, but rather a sort of hybrid between Italy's panettone and Alsace's Kougelhopf. Takes a whole night to rise, but the result is worth it!
Before you tackle it, let me specify that my bundt pan is extremely large (the following directions normally yield 2 regular-size panettones) and it is better to start the day before serving (in case the dough takes a long time to rise).
INGREDIENTS
1 cup raisins (5 oz)
1/2 cup sweet Marsala
1/2 cup warm milk (105–115°F)
2/3 cup plus 2 teaspoons sugar
4 teaspoons active dry yeast (I used 20 grams of fresh yeast)
3 1/4 cups all-purpose flour
3 large eggs at room temperature
1 tablespoon finely grated fresh lemon zest (I used orange zest and juice in mine)
1 tablespoon fresh lemon juice
3/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, cut into small pieces and softened, plus additional for buttering pan
1 cup diced fine-quality candied lemon (optional)
1/2 cup sliced almonds
DIRECTIONS
Simmer raisins in Marsala in a small saucepan 2 minutes. Remove from heat and let stand until cooled to room temperature.
Meanwhile, stir together warm milk and 2 teaspoons sugar in bowl of mixer. Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. Add 1/4 cup flour and beat at medium speed until combined. Add eggs, zest, juice, salt, and remaining 2/3 cup sugar and beat until incorporated. Reduce speed to low, then mix in remaining 3 cups flour, 1/2 cup at a time. Increase speed to medium-high, then gradually beat in butter, a few pieces at a time, and continue to beat until dough is shiny and forms strands from paddle to bowl, 4 to 6 minutes. (Dough will be very soft and sticky.) Drain raisins, discarding Marsala, then add to dough along with candied lemon and mix at low speed until incorporated.
Scrape dough into a lightly oiled bowl and cover bowl with plastic wrap. Let dough rise in a draft-free place at warm room temperature until doubled in bulk, 2 to 3 hours (it took a bit longer than that for me).
While dough rises, generously butter bundt pan and coat with sliced almonds.
Punch down dough with lightly floured hands and turn out onto a lightly floured surface before pressing gently down the bundt pan. Loosely cover with lightly buttered plastic wrap. Let dough rise in a draft-free place at warm room temperature until dough doubles in volume (overnight for me.)
Put oven rack in lower third of oven and preheat oven to 375°F.
Bake until tops are deep golden brown and bottoms sound hollow when tapped, about 40 minutes. Allow to cool for 20 minutes.
Remove from bundt pan and sprinkle with icing (confectioner's) sugar before serving.
Before you tackle it, let me specify that my bundt pan is extremely large (the following directions normally yield 2 regular-size panettones) and it is better to start the day before serving (in case the dough takes a long time to rise).
INGREDIENTS
1 cup raisins (5 oz)
1/2 cup sweet Marsala
1/2 cup warm milk (105–115°F)
2/3 cup plus 2 teaspoons sugar
4 teaspoons active dry yeast (I used 20 grams of fresh yeast)
3 1/4 cups all-purpose flour
3 large eggs at room temperature
1 tablespoon finely grated fresh lemon zest (I used orange zest and juice in mine)
1 tablespoon fresh lemon juice
3/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, cut into small pieces and softened, plus additional for buttering pan
1 cup diced fine-quality candied lemon (optional)
1/2 cup sliced almonds
DIRECTIONS
Simmer raisins in Marsala in a small saucepan 2 minutes. Remove from heat and let stand until cooled to room temperature.
Meanwhile, stir together warm milk and 2 teaspoons sugar in bowl of mixer. Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. Add 1/4 cup flour and beat at medium speed until combined. Add eggs, zest, juice, salt, and remaining 2/3 cup sugar and beat until incorporated. Reduce speed to low, then mix in remaining 3 cups flour, 1/2 cup at a time. Increase speed to medium-high, then gradually beat in butter, a few pieces at a time, and continue to beat until dough is shiny and forms strands from paddle to bowl, 4 to 6 minutes. (Dough will be very soft and sticky.) Drain raisins, discarding Marsala, then add to dough along with candied lemon and mix at low speed until incorporated.
Scrape dough into a lightly oiled bowl and cover bowl with plastic wrap. Let dough rise in a draft-free place at warm room temperature until doubled in bulk, 2 to 3 hours (it took a bit longer than that for me).
While dough rises, generously butter bundt pan and coat with sliced almonds.
Punch down dough with lightly floured hands and turn out onto a lightly floured surface before pressing gently down the bundt pan. Loosely cover with lightly buttered plastic wrap. Let dough rise in a draft-free place at warm room temperature until dough doubles in volume (overnight for me.)
Put oven rack in lower third of oven and preheat oven to 375°F.
Bake until tops are deep golden brown and bottoms sound hollow when tapped, about 40 minutes. Allow to cool for 20 minutes.
Remove from bundt pan and sprinkle with icing (confectioner's) sugar before serving.
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