John Kernick
Recipe

Panettone

Makes two 5 1/4-inch round loaves

Directions

  • 1Sprinkle yeast over milk in the bowl of a mixer fitted with the dough-hook attachment. Let stand until foamy, about 5 minutes. Sprinkle 2 ounces flour (about 1/2 cup) and 1 tablespoon granulated sugar over top. Cover with plastic, and let stand for 1 hour.
  • 2Add remaining 12 ounces flour and 3 tablespoons granulated sugar, the beaten eggs, and the salt. Mix together on medium speed until dough forms a smooth, stiff ball, about 5 minutes. Add butter, 1 tablespoon at a time, mixing well after each addition.
  • 3Switch to paddle attachment, and mix dough on medium-high speed for 5 minutes. Reduce speed to low, and add chocolate, orange peel, and extracts. Mix until combined.
  • 4Turn out dough onto a clean surface, and form into a ball. Transfer to a lightly oiled bowl. Cover with plastic, and refrigerate overnight.
  • 5Bring dough to room temperature, and divide in half. Form each half into a ball; place each in a 5 1/4-by-3 3/4-inch paper panettone mold. Transfer to a baking sheet. Let stand in a warm place until doubled in volume, about 2 hours.
  • 6Preheat oven to 350 degrees. Lightly beat remaining egg and the cocoa powder together. Brush glaze mixture onto panettone dough, and sprinkle with pearl sugar and almonds. Bake until golden brown, about 50 minutes.
  • 7Remove molds from oven, and run a wooden skewer horizontally through the bottom of each panettone loaf. Hang loaves upside down by propping ends of each skewer on 2 large, heavy cans. Let cool completely.

Ingredients

  • 1 tablespoon plus 1 1/2 teaspoons active dry yeast (two 1/4-ounce envelopes)
  • 1/3 cup whole milk, warmed
  • 14 ounces unbleached bread flour (about 3 cups), plus more for surface
  • 1/4 cup granulated sugar
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons coarse salt
  • 10 ounces (2 1/2 sticks) unsalted butter, room temperature
  • 5 1/2 ounces bittersweet chocolate, coarsely chopped (1 1/4 cups)
  • 1 cup diced candied (glazed) orange peel
  • 1/2 teaspoon pure almond extract
  • 1/2 teaspoon pure orange extract
  • Vegetable oil, for bowl
  • 2 teaspoons best-quality unsweetened cocoa powder
  • Pearl sugar, for sprinkling
  • 1/4 cup plus 2 tablespoons sliced almonds, for sprinkling

Cook's Notes

The flour's weight is more important than its volume, so use a kitchen scale if you have one. Panettone can be stored, wrapped in plastic, at room temperature for up to 3 days.


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