Sort ingredients
ttander
QR Code
Listen
Pdf
Soak dried fruit in ¼ cup rum and ¼ cup hot water at room temperature, stirring occasionally, until the raisins are plump and most of the liquid has been absorbed, 8 hours or overnight.
Add the flour, eggs, water, starter, sugar, salt, vanilla and 12 tbsp butter to the bowl of a stand mixer with the dough hook attached.
Knead until smooth and elastic
Rise until doubled 6-8 hours (maybe more) or up to two days in the fridge
Turn the dough onto a floured workspace and roll it into a 12 by 15 rectangle.
Spread the drained fruit and candied orange peel evenly over the top. Gently press the fruit into the dough.
Shape the panettone by folding two ends of the rectangle to the middle. Repeat for the other ends.
Pull each side into the middle to form a ball. Gently add tension to the ball by maneuvering it against the counter in a few circular motions.
Add the shaped dough to a panettone mold and allow it to rise until just above the mold.
Score a shallow X across the top and add one tablespoon of butter.
Place on a baking sheet and bake for 1 hour at 350, or until cooked through and golden on top