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Orange and Saffron Panettone
Orange and Saffron Panettone
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Prep Time:
40 minutes
Cook Time:
40 minutes
Total Time:
1760 minutes
Indulgent Italian panettone with candied peel and orange liqueur-soaked raisins, baked to perfection.
Ingredients:
  • 1.5 cups unbleached all-purpose flour
  • 0.125 teaspoon instant yeast
  • 0.66666668653488 cup cool water
  • 1 cup golden raisins
  • 0.25 cup Cointreau
  • 0.25 cup chopped candied orange peel
  • 0.25 cup chopped candied lemon peel
  • 1 cup milk
  • 0.25 teaspoon saffron threads
  • 2 eggs, room temperature
  • 2.3333332538605 cups bread flour
  • 0.33333334326744 cup white sugar
  • 2.25 teaspoons instant yeast
  • 1.5 teaspoons salt
  • 0.5 cup unsalted butter, room temperature and cut into chunks
  • 2 paper panettone forms
  • 1 tablespoon water
  • 2 tablespoons pearl sugar
Instructions:
  • The night before mixing the dough, combine 1.5 cups of all-purpose flour and 1/8 teaspoon yeast in a bowl. Pour in 2/3 cup cool water and cover the bowl with plastic wrap. Allow the sponge to sit at room temperature for 8 hours or overnight.
  • Combine raisins with a flavorful Cointreau infusion, then stir in citrus peels and an extra tablespoon of Cointreau for added depth. Allow the mixture to soften if needed, cover, and let sit for 8 hours to overnight.
  • In a saucepan, warm the milk and crumble in the saffron threads until it just starts to simmer. Pour the mixture into the bowl of a stand mixer, making sure to include all the saffron bits. Allow it to cool until it reaches 110 degrees F or room temperature.
  • Place the sponge in a mixing bowl and gently break it up with a spoon. Incorporate the eggs by hand. Add bread flour, sugar, yeast, and salt. Mix on low speed with the paddle attachment for approximately 5 minutes, pausing to scrape down the sides of the bowl as needed - the dough will be loose.
  • Attach the dough hook and set the mixer to medium speed. Gradually add butter one piece at a time, ensuring each piece is fully mixed in. If your mixer allows, increase to high speed for 1 minute until the dough is climbing the hook and clearing the bowl's sides. Stir in soaked raisins, orange peel, and lemon peel on low speed for 2 minutes, ensuring even distribution of fruit.
  • Place the dough in a greased bowl. Gently fold the dough over a couple of times, cover the bowl with plastic wrap, and let it rise for 60 minutes.
  • Gently fold the dough a few times to release gas and incorporate the fruit. Cover with plastic wrap and refrigerate for 4 hours or overnight.
  • Transfer the dough onto a floured surface, gently divide it into two equal portions, and shape them into balls. Put each ball seam-side down into a 6" paper panettone form on a baking sheet. Combine egg with water, brush the egg wash onto each loaf. Loosely cover the panettone forms with plastic wrap and allow them to rise until doubled, approximately 90 minutes.
  • Preheat the oven to 400°F (200°C) for a perfect bake.
  • Brush the loaves once more with the egg wash and generously sprinkle pearl sugar on top for a sweet and crunchy finish.
  • Preheat oven to 400 degrees F (200 degrees C). Place baking sheet in oven and lower temperature to 375 degrees F (190 degrees C). Bake for 20 minutes, then rotate sheet and bake 10 minutes more.
  • Lower the oven temperature to 350 degrees F (175 degrees C) and bake for an additional 20 minutes, or until a tester inserted into the center of each loaf comes out clean. Allow the loaves to cool completely on a wire rack before slicing.

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