There is never too much soup to make. Definitely filling enough to serve as a main dish is this rich soup.
| Prep Time: | 45 mins |
| Cook Time: | 40 mins |
| Additional Time: | 1 day |
| Total Time: | 1 day 1 hr 25 mins |
| Servings: | 12 |
| Yield: | 1 7-inch panettone |
Ingredients
- ½ cup all-purpose flour
- ¼ cup cold water
- ¼ cup sourdough starter
- ½ cup golden raisins
- ½ cup dried cherries, quartered
- ½ cup diced dried pineapple
- ¼ cup rum
- ¼ cup warm water
- 1 (.25 ounce) package active dry yeast
- 2 large eggs
- ⅓ cup white sugar
- 2 tablespoons white sugar
- 1 ½ teaspoons vanilla extract
- 1 tablespoon freshly grated lemon zest
- 1 tablespoon freshly grated orange zest
- 2 ½ cups all-purpose flour
- 1 ¼ teaspoons fine salt
- 6 tablespoons butter, at room temperature
- 1 large egg
- 1 tablespoon water
Instructions
- The day before baking, mix flour, cold water, and sourdough starter together in a bowl. Cover and leave out at room temperature, 8 hours to overnight.
- At the same time, combine raisins, cherries, and pineapple in a separate bowl. Stir in rum. Let fruit soak, tossing occasionally, 8 hours to overnight.
- Pour warm water into large bowl of a stand mixer fitted with a dough hook attachment. Add yeast and let dissolve for 10 minutes. Add eggs, 1/3 cup plus 2 tablespoons sugar, vanilla extract, orange zest, and lemon zest. Whisk together. Scoop in the panettone starter. Add flour and salt.
- Knead until dough is very smooth and elastic, about 10 minutes. Stop and scrape down the sides if needed. Add butter; knead until butter is completely mixed in and dough is soft and somewhat sticky, about 5 minutes. Transfer to your work surface.
- Toss and fold your dough into a rough ball shape using wet fingers and a bench scraper. Transfer dough back to the bowl. Cover and let rise until doubled, about 3 hours.
- Transfer dough back to your work surface and shape into a rough ball. Place into a resealable plastic bag. Refrigerate, 8 hours to overnight.
- Remove dough from the bag and press out into a flat rectangle. Sprinkle with flour and roll out to at least 1/2-inch thickness. Spread the dried fruit all over the surface. Roll dough up into a log, sealing in the fruit. Roll both ends of the log toward the middle and smooth it over into a ball.
- Place dough ball into a short, wide paper panettone mold. Cover with plastic wrap and let rise until dough is at least 2/3 of the way up the sides, 3 to 4 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix egg and water together and brush mixture on top of the panettone. Cut 2 slits crosswise on top.
- Bake in the preheated oven until beautifully browned, 40 to 45 minutes. Poke 2 skewers through either side of the panettone and flip it over into a panettone hole or a Dutch oven. Let cool upside-down for 2 hours.
- Pull out the skewers and slice into pieces.
- Get the recipe for Chef John’s
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- If you don’t have sourdough starter, mix 3/4 cup flour with about 1/3 cup cold water, or enough to simulate the thickness of the one seen in the video, and add a pinch (1/16 teaspoon) of yeast. Mix, cover and leave overnight until bubbly and risen, just like the one in the video.
- You’ll find the panettone baking molds in kitchenware stores at the mall, but they’re also inexpensive and easy to find online. You’ll see both in this size as well as the more traditional, tall, coffee-can shape.
- I may add a bit more vanilla next time, and possibly a few extra tablespoons of sugar, as it wasn’t quite as sweet as I imagined, but other than using all the fruit, I don’t think I’d change much else.
Nutrition Facts
| Calories | 290 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 4 g |
| Sodium | 306 mg |
| Sugars | 14 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
This is a great and easy panettone recipe. It’s easy to personalize with your own choice of dried fruit, and looks lovely with a sprinkling of pearl sugar on top. PRO TIP: put the skewers through the paper mold FIRST before putting the dough in and baking, with both skewers touching the very bottom of the mold. Then put the dough in the mold on top of the skewers before baking. No harm comes to the skewers during the oven bake, and it’s easier than putting them in after the loaf after it’s hot from the oven. The loaf is ready to hang the minute the loaf comes out of the oven if the SKEWERS GO IN FIRST.
I enjoy the recipe, mostly just because of the narrator. His voice was nice and he made me laugh and giggle. Great job. I would love to hear him narrate how to books!
I made this as a gift so didn’t get to taste it but I was told it was very good. I followed the directions and had no problems getting a beautiful loaf when completed. I did forget to invert it (though did this with another panetonne recipe) but didn’t collapse or deflate in any way. A cost savings idea was to purchase a medley of dried fruit from Trader Joe’s which had cranberries, cherries, blueberries & golden raisins (called Golden berry blend). No pineapple, which I’ve used before and didn’t care for. I do recommend the rolling of the dough which keeps the fruit inside and won’t burn.
Thos had good, balanced flavours. Boosted the vanilla to 2 tsp, and total sugar added was 1/2 cup. I used a coffee tin lined with parchement paper as I did not have the paper form. After letting the dough rise for 4 hours, I did bake it an extra 10 minutes (55 minutes), but the center could still use more baking (5-10 minutes). I could not cool the cake upside down as the weight of the cake started to tear along the sides of the cake where they were suspended by the skewers. Regardless, the cake didn’t shrink down much upon coolong on a rack. The video clip was not operational, so I followed the rolling directions in the recipe as written. The resulting cake had a gap in the center and the fruit did not distribute evenly throughout the cake. I think my next attempt I will roll the dough out thinner and roll the log from only one end and then seal it. Also going to change the fruit combo for variety.