Panettone Holiday Fruitcake No ratings yet.


medium prep time 25 mins + 5 hrs for the resting | cook time 1 hr | SERVINGS 36

Ingredients

    2 1/4 cups flour (divided)

    2/3 cup water

    2 tbsp apricot jam

    1 tbsp instant yeast (divided)

    1/4 cup La Fe Brown Sugar 

    1 1/2 cup softened butter (divided)

    6 egg yolks

    1 tsp salt

    2 tsp good quality vanilla

    3/4 tsp orange extract

    3/4 tsp lemon extract

    2 tbsp honey

    1/2 cup dried cherries (chopped fine)

    1/2 cup golden raisins (chopped fine)

    1/2 cup pecans (chopped fine)

    2 tbsp melted butter

    1 cup confectioners sugar (sifted)

    1/2 tsp vanilla

    Pinch of salt

    2-4 tbsp La Fe Sweetened Condensed Milk 

    2 tbsp milk

Directions

  • STEP ONE

    Make the Sponge: Place 1 1/2 cups flour, 2/3 cup water, 2 tablespoons apricot jam, and 1 teaspoon yeast in a small bowl and whisk together. Cover bowl with plastic wrap and set in a warm place to rest for 3 hours.

  • STEP TWO

    Make the Dough: In the bowl of a standing mixer, add the sponge, 3/4 cup flour, 1/4 cup La Fe brown sugar, and 1 teaspoon yeast. Use the hook attachment to knead the dough until the mixture is smooth and stretchy, about 3-5 minutes.

  • STEP THREE

    Add 3 egg yolks, one at a time, and knead until the dough is smooth, shiny, and stretchy.

  • STEP FOUR

    Cover dough with plastic wrap and allow to rise in a warm place until doubled in size, about 2 hours.

  • STEP FIVE

    Return dough to the mixer, and add salt, vanilla, lemon and orange flavoring, honey, and 1 teaspoon yeast. Knead for 1 minute.

  • STEP SIX

    Add 3 egg yolks and knead until incorporated. Add the 12 tablespoons of softened butter, one tablespoon at a time. Knead until the dough is soft, shiny and very stretchy, about 5 minutes. The dough should pull away from the sides of the bowl.

  • STEP SEVEN

    Toss the chopped raisins, cherries and pecans with 2 tablespoons of flour. Add them to the dough and knead briefly, until just mixed in.

  • STEP EIGHT

    Place dough in an oiled bowl, cover with plastic wrap, and refrigerate overnight.

  • STEP NINE

    The next morning, turn the dough out onto a floured surface and shape into a ball. Place dough inside of a 6-inch diameter panettone mold, or use a clean, buttered coffee can lined with parchment paper. Make a small cross in the top of the dough with scissors.

  • STEP TEN

    Let dough rise in a warm place until tripled in size, which may take several hours since the dough is cold from the refrigerator.

  • STEP ELEVEN

    Preheat the oven to 375 F for 30 minutes. Place the panettone in the oven, and lower the oven temperature to
    325 F. Bake the panettone for about 1 hour, until it has risen high and springs back a little when pressed on top
    (like a muffin).

  • STEP TWELVE

    Let panettone cool in the pan on a rack. Make icing (optional): Melt 2 tablespoons butter, and whisk into 1 cup powdered sugar. Add 1/2 teaspoon vanilla, a pinch of salt, and 1 to 2 tablespoons of La Fe sweetened condensed milk as well as 2 tablespoons milk until desired consistency is reached. Drizzle icing decoratively over top of panettone. Store panettone wrapped in plastic for up to 1 week.