For a festive holiday dessert like the one pictured above, which was prepared by Mary Jane of Haverstraw Hill, crown this recipe for Panettone with Grammy’s Homemade Glaze and a garnish of bright red berries.
Panettone with Grammy’s Homemade Glaze
Makes 1 6-inch round loaf
- ⅓ cup lukewarm water (85° to 90°)
- 2¼ teaspoons instant yeast
- 3 to 3¼ cups all-purpose flour, divided
- ¼ cup granulated sugar
- 2¾ teaspoons kosher salt
- ½ teaspoon ground anise seeds
- 3 large eggs, room temperature and divided
- ⅓ cup lukewarm whole milk (85° to 90°)
- 2 teaspoons vanilla extract
- 1½ teaspoons tightly packed orange zest
- ⅓ cup unsalted butter, cubed and room temperature
- Soaked Fruits (recipe follows)
- Grammy’s Homemade Glaze (recipe follows)
- In the bowl of a stand mixer, whisk together ⅓ cup lukewarm water and yeast until yeast dissolves. Add 1 cup flour; using the paddle attachment, beat at low speed until a stiff dough forms. (If flour is not incorporated, knead dough in bowl by hand until it is combined.) Cover and let rise in a warm, draft-free place (75°) until doubled in size, 15 to 20 minutes.
- Add 2 cups flour, granulated sugar, salt, and anise seed to yeast mixture. Add 2 eggs, lukewarm milk, vanilla extract, and orange zest. Beat at low speed until a shaggy dough forms; scrape sides of bowl.
- Switch to the dough hook attachment. Beat at low speed until dough is tacky, soft, smooth, and elastic, 6 to 8 minutes; add up to remaining ¼ cup flour, 1 tablespoon at a time, if dough is too sticky. Add butter, 1 tablespoon at a time, beating until combined after each addition (3 to 4 minutes total). Beat until a soft, smooth, and elastic dough forms, 5 to 7 minutes. Turn out dough onto a lightly floured surface, and shape into a smooth round.
- Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and refrigerate overnight.
- On a heavily floured surface, roll dough into a ½-inch-thick oval (approximately 12×10 inches). Sprinkle with half of Soaked Fruits. Using rolling pin, press fruit into dough. Fold dough in half lengthwise. Turn dough 90 degrees. (Wipe off any liquid from fruit, and re-flour rolling pin, if needed.) Roll dough into a ½-inch-thick oval. Sprinkle with remaining Soaked Fruits. Press fruit into dough; fold dough in half lengthwise. Turn dough 90 degrees, and roll into a ½-inch-thick oval with one long side closest to you. Lift bottom long side of dough, and gently stretch and fold bottom third over to center. Stretch right side out, and fold over to center; repeat with left side. Fold top third over previous folds. Roll dough away from you, and using both hands, cup dough, and pull it toward you to seal. Turn dough 90 degrees, and pull again, repeating until a tight, smooth boule forms (about 6 times). Place, seam side down, in a 5.9-inch-wide, 3.9-inch-tall paper panettone mould, and place mould on a rimmed baking sheet. Cover and let rise in a warm, draft-free place (75°) until doubled in size, 1½ to 2 hours.
- Position oven rack in bottom third of oven. Preheat oven to 375°.
- In a small bowl, lightly whisk remaining 1 egg. Brush top of dough with egg;. Using a sharp paring knife, score top of loaf with an “X.”
- Bake until just starting brown, 12 to 15 minutes. Reduce oven temperature to 350°, and bake until deep golden brown and an instant-read thermometer inserted in center registers 190°, 40 to 50 minutes more, covering with foil after 10 minutes of baking to prevent excess browning. Let cool in pan for 10 minutes. Remove from pan, drizzle with Grammy’s Homemade Glaze, and let cool completely on a wire rack.
- ½ cup diced candied orange
- ½ cup golden raisins
- ¼ cup chopped dried cherries
- ¼ cup chopped dried cranberries
- ½ cup orange liqueur*
- ⅓ cup water
- In a medium bowl, toss together candied orange, raisins, cherries, cranberries, liqueur, and ⅓ cup water. Cover and let stand overnight.
- Drain fruit. Gently pat dry with paper towels to remove excess moisture. Use immediately.
Grammy’s Homemade Glaze
- 1½ cups confectioners’ sugar
- 4 tablespoons whole milk or heavy cream
- 1 teaspoon almond extract
- 2 tablespoons softened butter
- In a medium bowl, beat confectioners’ sugar, milk or cream, almond extract, and softened butter with a mixer at medium speed until smooth. Use immediately.
Note: If glaze is not a good consistency for pouring, add milk or cream to thin the mixture or confectioners’ sugar to thicken.