Holiday Panettone Recipe With Currants And Raisins

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HOLIDAY PANETTONE RECIPE WITH CURRANTS AND RAISINS RECIPE



Holiday Panettone Recipe with Currants and Raisins Recipe image

Create a new holiday tradition with this homemade panettone with currants and raisins recipe. You're going to want to bake it again!

Provided by Billy Parisi

Number Of Ingredients 13

½ cup of currants
½ cup of raisins
1 cup of triple-sec
1 ½ packets of yeast
1 ½ cups of water heated to 110° to 115°
1 ½ cups of whole milk heated to 110° to 115°
1 ½ cups of sugar + 1 tablespoon
1 egg + 1 egg white
Pinch of salt
1 teaspoon of vanilla extract
Zest of 1 lemon
½ cup of melted butter
5 cups of all-purpose flour

Steps:

  • Preheat the oven to 350°
  • Add the currants and raisins to a bowl and submerge them in the triple sec. Set aside.
  • Next, sprinkle the yeast into a bowl with the warm water and milk and whisk in 1 tablespoon of the sugar. Let sit for 5 to 7 minutes or until it becomes very foamy.
  • Next, whisk in the rest of the sugar, 1 egg, salt, vanilla, lemon zest and melted butter until combined and transfer it to a standing mixer with the hook attachment.
  • Slowly pour in the flour and mix on low speed until combined and kneed for 5 to 10 minutes.
  • Transfer the bowl to a proofer and proof on 80° for 1 hour. Be sure to fill the insert with water.
  • Drain the currants and raisins and fold them in the dough until it's completely folded in. Put the dough into a prepared 4" tall by 9" cake pan and let rise in the proofer for 30 minutes.
  • Brush the top of the bread with the egg white and sprinkle on the 1 tablespoon of sugar and bake at 350° for 60 to 70 minutes or until browned on top and the inside is cooked.

Nutrition Facts : ServingSize 1 loaf of panettone

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