Panettone Bread

Panettone Bread
Ingredients
  • 1 cupraisins
  • 2 tbsp light rum
  • 2 tbsp hot water
  • ⅔ cup granulated sugar
  • 3¾ cups all-purpose flour
  • ½ tsp active dry yeast
  • ¼ tsp lemon zest
  • ½ tsp salt
  • 3 eggs (at room temperature)
  • ½ vanilla bean (split in half lengthwise)
  • 1 tbsp honey
  • ⅔ cup tepid water
  • 10½ tbsp unsalted butter (well softened)
  • 1 tbsp unsalted butter (chilled)
  • 1 tbsp unsalted butter (melted)
  • ⅔ cup candied citron
SPECIAL EQUIPMENT:
  • Panettone molds (6x4½-inch)
  • 12-inchmetal or wooden skewers
Instructions
  1. In a small bowl, combine the raisins with 2 tablespoons of hot water and the rum. Allow to soak at room temperature, stirring occasionally, until the raisins are plump and most of the liquid has been absorbed, at least 8 hours or overnight.
  2. In a stand mixer fitted with a paddle attachment, mix together the flour, yeast, sugar, salt, lemon zest and vanilla bean on low speed until combined. In a medium bowl, whisk together the tepid water, eggs and honey. With the mixer on low speed, pour the egg mixture into the flour mixture. Increase the speed to medium-low and mix until all of the ingredients are combined. Add the softened butter, 1 tablespoon at a time, mixing until incorporated before adding more. Increase the speed to medium-high and beat until the dough is smooth and elastic, about 8 minutes. 
  3. Drain the raisins, discard the soaking liquid, and stir together with 1 tablespoon of melted butter and the candied citron. Stir this mixture into the dough with a wooden spoon. 
  4. Place the dough in a large bowl, cover with plastic wrap and let rise in a cold oven with the door closed until it has nearly tripled in volume, 12-15 hours. 
  5. Locate and discard the vanilla bean, then sprinkle the dough lightly with flour and scrape out onto a lightly floured surface. Sprinkle a bit more flour onto the dough, then fold the edges of the dough in towards the center, forming a loose ball, and place, seam-side down, into the panettone mold. Cover with a damp kitchen towel and let rise in a draft-free place at warm room temperature until the dough is just above the top of the mold, 3 to 5 hours. 
  6. Preheat oven to 370° F. 
  7. Place the dough-filled panettone mold on a baking sheet. Use a very sharp serrated knife to score an "X" across the entire surface of the dough. Place the 1 tablespoon chilled butter in the center of the X and bake until a wooden skewer inserted into the center comes out slightly moist but not wet, 60-75 minutes. 
  8. Remove from the oven and pierce 12" metal or wooden skewers all the way through the panettone 4 inches apart and 1 inch from the bottom so the skewers are parallel. Hang the panettone upside down over a large stockpot and cool completely before cutting. To store the panettone, wrap tightly in plastic wrap, then either place in a resealable plastic bag, or wrap again in foil. The bread will keep at room temperature for up to 1 week.
This article and recipe adapted from this site!

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